Add butter, garlic, and herbs. Tilt the pan and baste steaks with the melted butter for 1–2 minutes per side.
(Optional) Sprinkle a pinch of brown sugar over the steak while basting for caramelized flavor.
Finish Cooking
Continue cooking to desired doneness:
Rare: 120°F (48°C)
Medium Rare: 130°F (54°C)
Medium: 140°F (60°C)
Medium Well: 150°F (65°C)
Use a meat thermometer for accuracy.
Rest the Steak
Remove from heat, tent loosely with foil, and rest for 5–10 minutes before slicing.
Creamy Mashed Potatoes
Ingredients:
2 lbs (900g) Yukon gold or russet potatoes, peeled & chopped
4 tbsp butter
1/2 to 3/4 cup warm whole milk or heavy cream
Salt & pepper to taste
Optional: 1/2 cup sour cream or cream cheese for extra creaminess
Optional: garlic cloves (boiled with potatoes for garlic mash)
Instructions:
Boil the Potatoes
In salted water, boil potatoes until fork-tender (12–15 minutes).
Drain & Mash
Drain well. Mash using a potato masher or ricer.
Mix in Butter & Milk
Stir in butter until melted, then add warm milk/cream gradually until creamy and smooth.
Season & Finish
Add salt and pepper to taste. Fold in sour cream or cream cheese if using.
Assembly:
Spoon a generous scoop of mashed potatoes onto each plate.
Slice the rested ribeye and lay over the potatoes or alongside.
Drizzle pan juices (and garlic/herbs) over the steak for extra richness.
Optional Add-Ons:
Caramelized onions or sautéed mushrooms on top of the steak
Steamed asparagus or green beans as a side
A splash of balsamic glaze or red wine reduction for elegance
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