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If you’re craving a dinner that’s both satisfying and easy to whip up on a weeknight, look no further than this Seared Ribeye Steak with Creamy Mashed Potatoes recipe. With a perfectly seared steak and velvety mashed potatoes, this dish is a hearty meal that brings comfort and flavor right to your table.
Why You’ll Love This Recipe
This recipe is not just about the delicious flavors; it’s also about the ease of preparation. Whether you’re a novice cook or an experienced chef, you’ll find the steps straightforward and the results impressive.
- Quick and Easy: Perfect for a weeknight dinner.
- Flavor-Packed: Enjoy the rich taste of ribeye paired with creamy potatoes.
- Impressive Presentation: Elevate your dinner table with this stunning dish.
- Comfort Food: A classic combination that never disappoints.
Ingredients
- 2 ribeye steaks (about 1-inch thick, 12 oz each)
- 4 medium russet potatoes (peeled and quartered)
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- Salt and pepper to taste
- 1 tablespoon olive oil
- Ketchup (for serving, optional)
How to Make Perfectly Seared Steak with Creamy Mashed Potatoes
- Start by boiling the potatoes: In a large pot, add the quartered potatoes and cover them with cold water. Bring to a boil over medium-high heat, then reduce to a simmer for about 15-20 minutes, or until fork-tender.
- While the potatoes are cooking, prepare the ribeye steaks: Pat them dry with paper towels and season generously with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steaks to the skillet. Sear for 4-5 minutes without moving them, until a golden-brown crust forms. Flip and sear the other side for another 4-5 minutes for medium-rare, or adjust the time to your preferred doneness.
- Once cooked to your liking, remove the steaks from the skillet and let them rest on a plate, covered loosely with foil.
- Back to the potatoes: Drain them and return to the pot. Add the butter and heavy cream, then mash until smooth and creamy. Season with salt and pepper to taste.
- Serve the steaks alongside a generous scoop of creamy mashed potatoes. Drizzle with ketchup if desired.
Tips for the Best Results
- Always let the steak rest after cooking to retain its juices.
- Use a potato masher or ricer for the smoothest mashed potatoes.
- For extra flavor, consider adding garlic or herbs to the mashed potatoes.
Easy Variations
- Swap out ribeye for sirloin or filet mignon for a different cut of beef.
- Add roasted garlic or sour cream to the mashed potatoes for a twist.
- Top the mashed potatoes with freshly chopped chives or parsley for a pop of color and flavor.
What to Serve With It
- A crisp green salad with vinaigrette
- Steamed or roasted vegetables like asparagus or broccoli
- Garlic bread or dinner rolls for a carb boost
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, adding a splash of cream or water to the mashed potatoes to restore their creamy consistency.
Recipe Card
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Ingredients:
- 2 ribeye steaks (about 1-inch thick, 12 oz each)
- 4 medium russet potatoes (peeled and quartered)
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- Salt and pepper to taste
- 1 tablespoon olive oil
- Ketchup (for serving, optional)
Instructions:
- In a large pot, cover the quartered potatoes with cold water and bring to a boil. Simmer for 15-20 minutes until fork-tender.
- Pat the ribeye steaks dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the steaks for 4-5 minutes per side for medium-rare.
- Remove steaks and let them rest, covered with foil.
- Drain the potatoes, return them to the pot, and mash with butter and heavy cream until smooth. Season with salt and pepper.
- Serve steaks with mashed potatoes, and drizzle with ketchup if desired.
Notes:
Let the steak rest before slicing to keep it juicy. Add garlic or herbs to the mashed potatoes for extra flavor.
