Of course! This is a classic, restaurant-quality meal that is absolutely achievable at home. Here is a detailed, step-by-step guide to making a perfect Ribeye Steak with Creamy Mashed Potatoes.
Overall Strategy:
1. Prep the Potatoes: Get them boiling first, as they take the longest.
2. Cook the Steak: While the potatoes are cooking, prepare and sear the steak. It rests while you finish the potatoes.
3. Finish the Mashed Potatoes: Mash and cream them just before serving.
4. Optional Pan Sauce: Use the steak’s fond (browned bits) to make a quick, incredible sauce.
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Ribeye Steak with Creamy Mashed Potatoes
Ingredients:
For the Ribeye Steak:
· 1-2 thick (1.5-inch) ribeye steaks
· High-heat oil (avocado, grapeseed, or canola)
· Kosher salt
· Freshly cracked black pepper
· 2-3 cloves garlic, lightly smashed
· 2-3 sprigs fresh thyme or rosemary
· 2 tbsp unsalted butter
For the Creamy Mashed Potatoes:
· 2 lbs (about 4-5 large) russet or Yukon Gold potatoes, peeled and quartered
· ½ cup heavy cream, warmed
· ¼ cup whole milk, warmed
· 4 tbsp unsalted butter
· Salt and white pepper (black pepper is fine) to taste
Optional Simple Pan Sauce:
· ¼ cup red wine (like Cabernet Sauvignon) or beef broth
· ½ cup beef broth
· 1 tbsp cold butter
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Instructions:
Part 1: The Mashed Potatoes
1. Cook Potatoes: Place the peeled and quartered potatoes in a large pot. Cover with cold water by an inch and add a generous tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
2. Heat Dairy: While the potatoes cook, gently warm the heavy cream, milk, and butter in a small saucepan until the butter is melted. Do not boil. Keeping it warm prevents the mashed potatoes from becoming gummy.
3. Drain and Dry: Drain the potatoes thoroughly in a colander. Let them sit for a minute in the hot pot over low heat to evaporate any remaining water (this makes them fluffier).
4. Mash: Using a potato ricer, food mill, or masher, mash the potatoes until smooth.
5. Cream Them: Gradually add the warm dairy mixture to the potatoes, stirring gently with a wooden spoon or spatula until smooth and creamy. Season to taste with salt and pepper. Cover and set aside (off the heat) to keep warm.
Part 2: The Ribeye Steak
1. Come to Temp: Take the steak(s) out of the refrigerator at least 30-45 minutes before cooking. Pat them very dry with paper towels. This is crucial for a good sear.
2. Season: Generously season both sides and the edges with kosher salt and freshly cracked black pepper.
3. Heat the Pan: Place a heavy-bottomed skillet (cast iron is best) over medium-high to high heat. Let it get very hot for a few minutes. Add just enough oil to lightly coat the bottom.
4. Sear: Carefully place the steak in the hot pan. It should sizzle loudly. Sear without moving it for 2-4 minutes, until a deep brown crust forms.
5. Flip and Baste: Flip the steak. Immediately add the butter, smashed garlic, and herbs to the pan. As the butter melts, tilt the pan and use a spoon to continuously baste the top of the steak with the hot butter for 1-2 minutes.
6. Check Temperature: For a perfect medium-rare, aim for an internal temperature of 125-130°F (52-54°C). Use an instant-read thermometer for accuracy.
· Tip: For a thicker steak, after searing both sides, you can place the entire oven-safe skillet in a 400°F (200°C) oven for a few minutes to finish cooking.
7. REST: This is non-negotiable. Transfer the steak to a cutting board or plate, top with the garlic and herbs from the pan, and tent loosely with foil. Let it rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a juicier steak.
Part 3: Optional Pan Sauce
1. Deglaze: After removing the steak, pour out any excess fat from the pan, leaving the browned bits. Place the pan over medium heat. Add the red wine (or broth) and use a whisk to scrape all the fond from the bottom of the pan. Let it reduce by half.
2. Finish: Add the beef broth and let it simmer for 1-2 minutes. Remove from heat and swirl in the cold butter until the sauce becomes slightly glossy and emulsified. Season with a pinch of salt and pepper.
To Serve:
Slice the rested steak against the grain. Spoon a generous portion of creamy mashed potatoes onto the plate, place the sliced steak alongside, and drizzle with the pan sauce (if using).
Chef’s Notes & Tips for Success:
· Steak Choice: A well-marbled ribeye is ideal because its fat content provides incredible flavor and tenderness.
· Don’t Crowd the Pan: If cooking two steaks, ensure they have plenty of space. If the pan is too crowded, they will steam instead of sear. Cook in batches if necessary.
· Dry Steak = Good Sear: The single most important step for a crust is patting the steak completely dry with paper towels before it hits the pan.
· Resting is Key: Cutting into the steak immediately will cause all the delicious juices to run out onto the cutting board. Be patient!
· Mashed Potato Texture: For the smoothest, fluffiest mashed potatoes, use a potato ricer or food mill. Avoid using a food processor, as it will make them gluey.
Enjoy your incredible homemade meal