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Ribeye Steak with Caramelized Onions and Mashed Potatoes

Ribeye Steak with Caramelized Onions and Mashed Potatoes

This comforting ribeye steak recipe pairs rich, juicy steak with sweet caramelized onions and creamy mashed potatoes—a perfect reward at the end of a long week.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 2 ribeye steaks about 1 inch thick
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil
  • 1 tbsp butter
Caramelized Onions
  • 2 large onions thinly sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 tbsp brown sugar optional, helps with caramelization
  • 1/2 tsp salt
  • 1/4 tsp pepper
Mashed Potatoes
  • 2 lbs potatoes peeled and cut into chunks
  • 4 tbsp butter
  • 1/2-1 cup milk or cream adjust to desired creaminess
  • Salt and pepper to taste

Equipment

  • Heavy skillet or cast-iron pan
  • Large Pot

Method
 

  1. 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.
  2. 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.
  3. Pat ribeye steaks dry and season generously with salt and pepper on both sides.
  4. 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.
  5. While steak rests, mash the drained potatoes with butter and gradually add milk/cream to desired consistency. Season with salt and pepper.
  6. To serve: plate mashed potatoes, top with ribeye steak, and finish with a heap of caramelized onions. Serve warm and enjoy.

Notes

Use sweet potatoes or cauliflower mash as a substitute for regular potatoes if desired. Add herbs or garlic to the mash for extra flavor. Leftovers keep for 2 days in the fridge. Use a different steak cut if needed—just adjust cook time.