Ingredients
For the Steak
- 2 ribeye steaks (1–1.5 inches thick)
- Salt
- Black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves (crushed)
- Fresh thyme or rosemary
For Caramelized Onions
- 3 large onions (sliced thin)
- 2 tbsp butter
- 1 tbsp olive oil
- Pinch salt
- 1 tsp sugar (optional)
- Splash balsamic vinegar (optional)
For Mashed Potatoes
- 2 lbs potatoes (Yukon gold or russet)
- 4 tbsp butter
- 1/2 cup warm milk or cream
- Salt
- Pepper
- Optional: garlic, cheese, parsley
Prepare the Potatoes First
Start with the mashed potatoes because they take the longest.
Peel and cut potatoes into chunks.
Place in a pot with cold salted water and bring to boil.
Cook 15–20 minutes until fork tender.
Drain well.
Mash with butter and warm milk.
Season generously with salt and pepper.
The texture should be smooth, creamy, and fluffy — not gluey.
Cover and keep warm.
How to Make Ultra Creamy Mash
The secret to perfect mashed potatoes:
Use warm milk
Cold milk cools the potatoes and ruins texture
Don’t overmix
Overworking makes them gummy
Add butter first
Butter coats starch and makes them silky
Optional extras:
- Roasted garlic
- Parmesan
- Cream cheese
- Chives
All delicious upgrades.
Caramelize the Onions Slowly
This step transforms simple onions into sweet gold.
Heat butter and olive oil in a skillet over medium-low heat.
Add sliced onions and salt.
Cook slowly for 20–25 minutes, stirring occasionally.
They will soften, turn golden brown, and become sweet and jammy.
If you want deeper flavor, add:
- pinch sugar
- splash balsamic vinegar
Low and slow is key. Don’t rush.
Prepare the Steak Properly
Good steak cooking starts before the pan.
Take steak out 20–30 minutes before cooking.
Pat completely dry.
Season generously with salt, pepper, and garlic powder.
Dry steak + hot pan = perfect crust.
Sear the Ribeye
Heat a heavy skillet (cast iron works best) until very hot.
Add olive oil.
Place steaks down and don’t touch for 3–4 minutes.
Flip once.
Add butter, garlic, and herbs.
Tilt the pan and spoon melted butter over the steak repeatedly.
This is called basting — it adds insane flavor.
Cook to your preference:
- Rare: 125°F
- Medium rare: 130–135°F
- Medium: 140–145°F
Medium rare is ideal for ribeye.
Let It Rest
This step is important.
Remove steak and rest for 5–10 minutes.
Resting allows juices to redistribute.
Cut too early and all juices run out.
Patience = juicy steak.
Assemble the Plate
Time to build your masterpiece.
Spoon creamy mashed potatoes onto the plate.
Place ribeye steak on top or beside.
Pile caramelized onions generously over the steak.
Drizzle pan juices for extra flavor.
Sprinkle parsley.
Restaurant vibes instantly.
Texture and Flavor Tips
For extra crust
Don’t move steak while searing
For more buttery flavor
Add extra butter while basting
For richer mash
Use cream instead of milk
For deeper onion flavor
Cook longer
Simple tweaks make big differences.
Flavor Variations
Want to change it up?
Mushroom gravy
Add mushrooms to onions
Garlic butter steak
Extra garlic and herbs
Cheesy mash
Add cheddar or parmesan
Spicy version
Add chili flakes
Herb butter
Top steak with compound butter
Endless possibilities.
Storage Tips
Fridge: 3–4 days
Reheat steak gently in skillet
Mashed potatoes: add splash of milk when reheating
Avoid microwave for steak if possible — it toughens.
Perfect Pairings
Serve with:
- Green beans
- Roasted vegetables
- Caesar salad
- Garlic bread
- Red wine or iced tea
Makes it a complete meal.
Common Mistakes to Avoid
Cold steak into pan
Uneven cooking
Flipping too much
No crust
High heat onions
Burn instead of caramelize
Watery mash
Not draining potatoes well
Follow the basics and you’re golden.
Final Thoughts
Ribeye steak with caramelized onions and mashed potatoes is pure comfort food. It’s rich, satisfying, and feels like a special treat every time. Juicy beef, buttery mash, and sweet onions together create a flavor combo that never disappoints.