Caramelized Ribeye Steak with Creamy Mashed Potatoes

This is a classic, restaurant-quality meal that’s all about technique. The goal is a steak with a deep, brown, crispy crust and a tender, juicy interior, paired with the creamiest, smoothest mashed potatoes.

Here’s a detailed guide to achieving perfection.

Caramelized Ribeye Steak with Creamy Mashed Potatoes

Part 1: The Ribeye Steak

The secret to a truly “caramelized” crust (the Maillard reaction) is a dry surface and high heat.

Ingredients for the Steak:

• 1-2 bone-in or boneless ribeye steaks, at least 1.5 inches thick (This thickness is key!)

• High-heat oil (avocado, grapeseed, or canola oil)

• Kosher salt and freshly cracked black pepper

• 2-3 tablespoons unsalted butter

• 2-3 cloves garlic, lightly crushed

• 2-3 fresh thyme or rosemary sprigs

Instructions:

1. Bring to Room Temp: Take the steak(s) out of the refrigerator at least 30-60 minutes before cooking. Pat it extremely dry with paper towels. This is the most important step for a good sear.

2. Season Generously: Right before cooking, season both sides heavily with kosher salt and a generous amount of black pepper. Press the seasoning into the meat.

3. Preheat the Pan: Place a heavy-bottomed skillet (cast iron is ideal) over medium-high to high heat. Let it get screaming hot for a few minutes. You should see a slight wisp of smoke.

4. Sear the Steak:

   • Add about 1 tablespoon of oil to the hot pan. It should shimmer immediately.

   • Carefully place the steak in the center of the pan. You should hear a loud, aggressive sizzle.

   • DO NOT TOUCH IT. Let it sear undisturbed for 2-4 minutes (depending on thickness and desired doneness) until a deep brown crust forms.

5. Flip and Add Aromatics:

   • Flip the steak. Immediately add the butter, crushed garlic, and herbs to the pan.

   • As the butter melts, tilt the pan slightly and use a spoon to continuously baste the top of the steak with the foaming butter for the remainder of the cooking time. This flavors the meat and helps cook the top side.

6. Check for Doneness: For perfect medium-rare, aim for an internal temperature of 125-130°F (52-54°C). Use an instant-read thermometer for accuracy.

   • Touch Test (less accurate): Rare feels like the fleshy part of your palm below your thumb. Medium-rare is a little firmer.

7. REST IS MANDATORY: Transfer the steak to a cutting board or wire rack. Let it rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat. If you cut it immediately, the juices will run out onto the board.

Part 2: Creamy Mashed Potatoes

The secret to creamy (not gummy) potatoes is using the right type of potato and not overworking them.

Ingredients for the Mashed Potatoes:

• 2 lbs (about 900g) Yukon Gold or Russet potatoes

• 1/2 cup (1 stick / 113g) unsalted butter, cubed

• 1/2 to 3/4 cup heavy cream or whole milk, warmed

• Kosher salt and white pepper (black pepper is fine, but white pepper is more traditional)

Instructions:

1. Peel and Cut: Peel the potatoes and cut them into evenly sized chunks (about 1.5 inches).

2. Boil in Salted Water: Place the potatoes in a large pot and cover with cold, well-salted water (it should taste like the sea). Starting with cold water ensures they cook evenly.

3. Cook Until Tender: Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.

4. Dry the Potatoes: This is a critical step! Drain the potatoes thoroughly in a colander. Then, return them to the hot, empty pot over low heat for about 1 minute, shaking the pot gently. This evaporates any excess moisture, leading to fluffier potatoes.

5. Rice or Mash: For the smoothest texture, pass the potatoes through a ricer or a food mill back into the pot. If you don’t have one, use a standard potato masher until mostly smooth. Avoid blenders or food processors, which can make them gluey.

6. Cream and Butter: Add the cubed butter and about 1/2 cup of the warm cream. Gently fold with a spatula or wooden spoon until the butter is melted and incorporated. Add more warm cream until you reach your desired consistency.

7. Season: Season generously with salt and white pepper to taste. Keep warm over a very low heat (with a lid on) until the steak is ready.

Plating

1. Spread a generous portion of creamy mashed potatoes on one side of a warm plate.

2. Slice the rested ribeye steak against the grain into 1/2-inch thick strips.

3. Fan the steak slices over the mashed potatoes.

4. (Optional) Drizzle the steaks with a bit of the rested juices and melted butter from the cutting board.

5. Serve immediately. Enjoy your masterpiece!