Ribeye Steak with Caramelized Onions and Mashed Potatoes

Ribeye Steak with Caramelized Onions and Mashed Potatoes
Ingredients

• 2 ribeye steaks (about 1-inch thick)
  Salt and black pepper (to taste)
  1 tbsp olive oil
  2 tbsp unsalted butter (divided)
  2 medium onions (thinly sliced)
  1/4 cup beef broth (optional, for deglazing)
  Mashed Potatoes:
  4 large russet potatoes (peeled and cubed)
  1/2 cup whole milk (warmed)
  1/4 cup unsalted butter
  Salt and pepper to taste

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Caramelize the onions: In a skillet over medium heat, melt 1 tbsp butter and add the sliced onions. Cook, stirring occasionally, for 20-25 minutes until soft and golden brown. Remove and set aside.
Prepare the mashed potatoes: While the onions cook, boil the potatoes in salted water until fork-tender (about 15 minutes). Drain, then mash with warm milk, butter, salt, and pepper. Keep warm.
Cook the ribeye steaks: Season steaks generously with salt and pepper. Heat olive oil in a skillet over high heat. Sear the steaks for 3-4 minutes per side, depending on your preferred doneness. Remove steaks from the pan and let them rest.
Optional sauce: Deglaze the pan with beef broth, scraping up the browned bits, then reduce slightly to make a quick pan sauce.
Assemble: Place a scoop of mashed potatoes on each plate, top with a ribeye steak, and finish with caramelized onions.

Directions