ADVERTISEMENT
ADVERTISEMENT
Instructions:
1. Caramelize the Onions (Start First, as They Take the Longest):
- Heat a large skillet over medium-low heat. Add butter and olive oil.
- Add sliced onions and stir to coat. Cook for 5 minutes, stirring occasionally.
- Reduce heat to low and cook for 30-40 minutes, stirring every 5-10 minutes, until deep golden brown.
- In the last 5 minutes, add brown sugar (if using) and balsamic vinegar. Season with salt & pepper. Set aside.
2. Prepare the Mashed Potatoes:
- Place peeled, cubed potatoes in a pot of cold salted water. Bring to a boil.
- Cook for 15-20 minutes until fork-tender. Drain well.
- Return potatoes to the pot and mash. Add warm milk, butter, salt, and pepper. Stir until smooth.
- For extra creaminess, mix in sour cream. Cover and keep warm.
3. Cook the Ribeye Steak:
- 30 minutes before cooking, take steaks out of the fridge and pat dry. Season generously with salt & pepper.
- Heat a cast-iron skillet over high heat until very hot. Add olive oil.
- Sear steaks for 3-4 minutes per side for medium-rare (adjust time for desired doneness).
- In the last 2 minutes, add butter, garlic, and rosemary. Tilt pan and baste steaks with melted butter.
- Transfer steaks to a plate, tent with foil, and rest for 5-10 minutes.
4. Serve:
- Slice steak (if desired) and top with caramelized onions.
- Serve with creamy mashed potatoes on the side.
- Optional: Drizzle with steak juices from the pan.
Tips:
- Steak Doneness: Use a meat thermometer (130°F for medium-rare, 140°F for medium).
- Onions: Cook low & slow for the best caramelization.
- Mashed Potatoes: For extra flavor, roast garlic and mix into the mash.
Enjoy your delicious, restaurant-quality meal! 🥩🧅🥔
