Ribeye Steak with Caramelized Onions and Mashed Potatoes: A Classic Steakhouse Meal Made at Home
Few meals capture the essence of comfort and indulgence quite like a perfectly cooked ribeye steak, crowned with sweet, golden caramelized onions, and served alongside a mountain of creamy mashed potatoes. It’s the kind of dish that feels both timeless and luxurious—a celebration on a plate.
Whether you’re planning a romantic date night, a family dinner, or just treating yourself to something extraordinary, this Ribeye Steak with Caramelized Onions and Mashed Potatoes brings steakhouse quality straight to your own kitchen—no reservations required.
Why Ribeye?
Ribeye is known as the king of steaks for a reason. Its rich marbling and deep, beefy flavor make it incredibly juicy and tender when seared just right. Pan-seared or grilled, it develops a beautiful crust while staying melt-in-your-mouth soft on the inside.
Pair it with sweet and savory caramelized onions and buttery mashed potatoes, and you’ve got a plate that satisfies all the senses.
Ingredients
For the Ribeye Steak:
2 ribeye steaks (about 1 to 1½ inches thick)
Salt and freshly ground black pepper
2 tbsp olive oil or high-heat cooking oil
2 tbsp unsalted butter
2 cloves garlic, smashed
Fresh thyme or rosemary sprigs (optional)
For the Caramelized Onions:
2 large yellow onions, thinly sliced
1 tbsp butter
1 tbsp olive oil
Pinch of salt
1 tsp balsamic vinegar or a splash of beef broth (optional, for depth)
For the Mashed Potatoes:
2 lbs Yukon Gold or Russet potatoes, peeled and chopped
½ cup whole milk or cream
4 tbsp unsalted butter
Salt and pepper to taste
Optional: roasted garlic or chives for flavor
How to Make This Steakhouse-Worthy Meal
1. Start with the Caramelized Onions
In a skillet over medium-low heat, melt butter with olive oil. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 25–30 minutes until golden brown and sweet. Add a splash of balsamic vinegar near the end for added depth.
2. Make the Mashed Potatoes
While onions cook, boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain, then mash with butter and warm milk or cream. Season with salt and pepper. For extra flavor, stir in roasted garlic or chopped chives.
3. Sear the Ribeye Steaks
Bring steaks to room temperature and pat dry. Season generously with salt and pepper. Heat a heavy skillet (cast iron works best) over high heat. Add oil, then sear steaks 3–4 minutes per side for medium-rare, depending on thickness. During the last minute, add butter, smashed garlic, and herbs. Baste the steaks with the melted butter for incredible flavor.
4. Rest the Steaks
Remove steaks from the pan and let them rest for 5 minutes. This locks in the juices.
5. Assemble & Serve
Place a generous spoonful of mashed potatoes on the plate. Top with the ribeye steak, then pile on the caramelized onions. Drizzle with any juices from the resting plate or pan.
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