It was a Friday evening after a long week at the office, and I, like so many of you busy professionals, craved something hearty. I opened the fridge and there it was: a beautiful cut of ribeye, glistening under the light, beckoning me. I decided on making Ribeye Steak with Caramelized Onions and Mashed Potatoes, because for me, this dish is more than a meal it’s a little celebration of “we made it through the week” moments. Whether you’re hunting for quick dinner options or a standout dish for your weekend meals, this ribeye steak combo gives you exactly that.
If you love rib eye recipes and want something satisfying, this will become one of your go‑to dinner options. Let’s dive in.
Table of Contents
Why You’ll Love This Ribeye Steak with Caramelized Onions and Mashed Potatoes
When the weekend rolls around, you want weekend meals that feel special without turning your kitchen into a full‑on battleground. That’s where this ribeye steak recipe comes in. With juicy steak, sweet caramelized onions, and creamy mashed potatoes, you’re covering comfort food, satisfying food, and delicious dinner recipes in one plate. The star is the ribeye steak, but the caramelized onions bring that next‑level flavor twist and the creamy mashed potatoes round it out with the kind of warmth you’ll want every time.
Ribeye Steak with Caramelized Onions and Mashed Potatoes
Ingredients
Equipment
Method
- Put peeled potato chunks in a large pot, cover with cold water, add salt, bring to a boil. Reduce heat and simmer 15–20 minutes until tender. Drain and set aside.
- Meanwhile, heat butter and olive oil in a skillet over medium-low heat. Add sliced onions, salt, pepper, and brown sugar (if using). Stir and cook for 20–25 minutes until golden and soft. Add a splash of water if they start sticking.
- Pat ribeye steaks dry and season generously with salt and pepper on both sides.
- Heat oil and butter in a heavy skillet over medium-high. Sear steaks 3–4 minutes per side for medium-rare. Let rest for 5 minutes before serving.
- While steak rests, mash the drained potatoes with butter and gradually add milk/cream to desired consistency. Season with salt and pepper.
- To serve: plate mashed potatoes, top with ribeye steak, and finish with a heap of caramelized onions. Serve warm and enjoy.
Notes
Ingredients
(for 2 to 3 servings of this ribeye steak with caramelized onions and mashed potatoes)
- 2 ribeye steaks (about 1 inch thick)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 large onions, thinly sliced (for the caramelized onions)
- 2 tablespoons butter + 1 tablespoon olive oil for the onions
- 2 tablespoons brown sugar (optional, helps with caramelization)
- ½ teaspoon salt + ¼ teaspoon pepper (for the onions)
- 2 lbs potatoes, peeled and cut into chunks (for the mashed potatoes)
- 4 tablespoons butter (for the mashed potatoes)
- ½‑1 cup milk or cream (for the mashed potatoes)
- Salt and pepper to taste (for the mashed potatoes)
Steps: How to Make Ribeye Steak with Caramelized Onions and Mashed Potatoes
- Prep the potatoes: Put your potato chunks in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer until tender (about 15‑20 minutes). Drain and set aside.
- Start the caramelized onions: While the potatoes cook, heat 2 tablespoons butter and 1 tablespoon olive oil in a skillet over medium‑low heat. Add the thinly sliced onions, salt, pepper and brown sugar (if using). Cook slowly, stirring every few minutes until the onions turn deep golden and sweet this may take 20‑25 minutes. If they start sticking, add a splash of water. These caramelized onions will shine when paired with your steak.
- Season the ribeye steaks: Pat the steaks dry with paper towels. Season liberally with salt and black pepper on both sides.
- Cook the ribeye steak: Heat olive oil and butter in a heavy skillet (cast‑iron is ideal) over medium‑high heat until very hot. Place the ribeye steaks in and sear for 3‑4 minutes on each side for medium‑rare (adjust to your doneness preference). A couple minutes before done, you can add a little butter and baste the steak if you like. Once cooked, let the steaks rest for 5 minutes this ensures juicy, tender results.
- Finish the mashed potatoes: While the steak rests, return the drained potatoes to the pot, add butter, and gradually mix in milk or cream until you get creamy mashed potatoes. Season with salt and pepper. If you like, you can whip them lightly for extra fluffiness.
- Plate up: Place a mound of the creamy mashed potatoes on each plate, top with a ribeye steak, and heap on the caramelized onions over the steak. Serve immediately while everything’s warm and inviting.
Cooking Tips & Tricks
- Don’t worry if your caramelized onions look a bit darker than you expected they’ll taste amazing with the ribeye steak and creamy mashed potatoes.
- Make sure to let your ribeye rest after cooking; skipping this can lead to a less juicy steak.
- Use a heavy skillet for the steak to get a good sear on the outside this makes a big difference in flavor.
- While you’re waiting for the potatoes and onions, you could pop in a simple salad or steam some green veggie just so your dinner options go from “quick dinner” to “complete dinner” without stress.
- If you prefer, you can use garlic or herbs in the mashed potatoes for another flavor layer.
Personal Story
I still remember the first time I whipped up this ribeye steak with caramelized onions and mashed potatoes for a friend who had been helping me with a big work project. It was late, I was tired, but decided this would be a fun “we did it” dinner. She walked in, smelled the onions, saw the ribeye, and her eyes lit up. We sat down, plates steaming, and for a moment the kitchen felt like our little restaurant. That night reinforced why I love sharing these kinds of rib eye recipes and weekend meals they turn ordinary evenings into something memorable.
FAQs
Can I substitute the potatoes for something else?
Yes! While this recipe emphasises creamy mashed potatoes, you could use sweet potatoes or cauliflower mash if you’re looking for a lighter side but if you do, the ribeye steak with caramelized onions combo still shines.
How long will leftovers keep?
You can keep your steak, caramelized onions, and mashed potatoes in an airtight container in the fridge for up to 2 days. Reheat gently to preserve the quality of the steak and keep the creamy mashed potatoes soft.
Can I use a different cut of steak instead of ribeye?
Absolutely. While ribeye steak is ideal rich, marbled, flavorful you can use another cut if needed. Just adjust the cooking time. The key is pairing it with the caramelized onions and creamy mashed potatoes to maintain that satisfying food vibe.
Is this recipe good for a quick dinner?
Yes and no. It’s certainly simpler than many multi‑component meals, but it does take some time for the caramelized onions and resting steak. If you’re short on time, you could shortcut by doing the onions while the potatoes boil. The result still qualifies as a quick dinner compared to more elaborate dinner options.
I hope this recipe for Ribeye Steak with Caramelized Onions and Mashed Potatoes becomes a favorite in your rotation of rib eye recipes and weekend meals. When you want a delicious dinner recipe that hits all the right notes rich steak, sweet onions, creamy potatoes it delivers. Here’s to many satisfying dinners ahead!