There’s something about a perfectly seared ribeye steak that feels like the ultimate indulgence. Combine that with caramelized onions and creamy mashed potatoes, and you’ve got a meal that’s pure comfort and luxury in one. This Pan-Seared Ribeye with Onions & Mash is the kind of dish that turns a simple dinner into a celebration. Whether you’re treating yourself or impressing a loved one, this is one recipe that will make you feel like a gourmet chef in your own kitchen. Trust me, this one’s a game-changer!
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Why You’ll Love Pan-Seared Ribeye with Onions & Mash
This dish is like the perfect date night dinner: rich, satisfying, and full of bold flavors. Here’s why this recipe deserves a spot in your rotation:
Impressive Yet Easy: Pan-searing ribeye might sound fancy, but it’s surprisingly easy to do! With a little attention to detail, you can create a restaurant-quality steak in the comfort of your own home.
Comforting & Hearty: The mash is smooth and buttery, the onions are sweet and savory, and the ribeye is juicy and tender. Every bite is a comforting delight, and it all comes together so beautifully.
Quick to Make: Despite its luxurious flavor, this dish comes together in less than 45 minutes. Perfect for a weeknight dinner or a weekend splurge without all the fuss.
Crowd-Pleaser: This is the kind of meal that impresses guests and satisfies everyone. Whether you’re cooking for one or entertaining a group, it’s a dish that will have everyone asking for seconds.
Ingredients
Here’s the lineup for this decadent meal. Trust me, these ingredients are all you need for a dish that feels indulgent and comforting at the same time:
Ribeye Steak: The star of the show. A juicy, well-marbled ribeye will give you that perfect sear and tender bite.
Olive Oil: For searing the steak to a perfect golden-brown crust.
Butter: You’ll need butter for the mashed potatoes and also for finishing off the steak for that extra richness.
Onions: Sweet onions that you’ll caramelize to bring out their natural sweetness and depth of flavor.
Garlic: For that lovely aromatic base that pairs perfectly with the steak.
Potatoes: Creamy mashed potatoes are the ideal side for a steak like this. You’ll want a starchy variety like russet potatoes for that perfect fluffiness.
Heavy Cream: For creamy, dreamy mashed potatoes.
Salt & Pepper: For seasoning, we keep it simple and classic.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get this delicious meal on your table! Follow these easy steps for a steak dinner that’ll have you coming back for more:
Prepare the Potatoes: Start by peeling and dicing the potatoes. Place them in a pot, cover with water, and bring to a boil. Let them cook until they’re fork-tender, about 15 minutes.
Cook the Onions: While the potatoes cook, heat a little olive oil in a pan over medium heat. Add the onions and sauté until they’re golden brown and caramelized. This will take about 10 minutes, and the smell will make your mouth water!
Pan-Sear the Ribeye: Heat a cast-iron skillet over medium-high heat with a splash of olive oil. Season the ribeye with salt and pepper, then place it in the hot pan. Sear for 4-5 minutes on each side for a perfect medium-rare (adjust the time for your preferred doneness). Add a little butter and garlic during the last minute for extra flavor.
Mash the Potatoes: Once the potatoes are cooked, drain them and return them to the pot. Add butter and heavy cream, then mash until smooth and creamy. Season with salt and pepper to taste.
Assemble and Serve: Plate the ribeye steak, spoon the caramelized onions over the top, and serve alongside a generous scoop of mashed potatoes. Voila! A hearty, comforting meal ready to enjoy.
Nutrition Facts
Servings: 2
Calories per serving: 800
Preparation Time
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
How to Serve Pan-Seared Ribeye with Onions & Mash
This steak and mash combo pairs beautifully with a variety of sides, but here are a few ideas to elevate the experience:
Grilled Vegetables: A simple side of grilled vegetables, like asparagus, broccoli, or zucchini, adds a nice touch of color and flavor to balance the richness of the steak and potatoes.
Crisp Salad: A light, fresh salad with a tangy vinaigrette can provide a nice contrast to the richness of the steak and mashed potatoes.
Red Wine: If you’re looking to indulge even more, pair this meal with a bold red wine, like Cabernet Sauvignon or Merlot. The wine complements the steak beautifully.
Additional Tips
Here are a few pro tips to help you make the most of this recipe:
Rest the Steak: After searing the ribeye, let it rest for 5-10 minutes before slicing. This helps retain all those delicious juices.
Make Ahead Mashed Potatoes: You can make the mashed potatoes ahead of time and store them in the fridge. Just reheat with a bit of milk or cream when ready to serve.
Try Different Onions: Sweet onions are great, but you can also try red onions for a slightly different flavor. Experiment with what you like best!
Store Leftovers: Leftover ribeye can be stored in an airtight container for up to 2 days in the fridge. Reheat gently to preserve the tenderness of the steak.
FAQ Section
Q1: Can I use a different cut of steak?
A1: Yes, you can use other cuts like New York strip or filet mignon. Just adjust the cooking time based on the thickness of the steak.
Q2: Can I make the mashed potatoes ahead of time?
A2: Yes, you can make the mashed potatoes in advance and store them in the fridge. Reheat with a little extra cream or milk to make them creamy again.
Q3: Can I use a non-stick skillet?
A3: Yes, you can use a non-stick skillet, but a cast-iron skillet gives the steak a great crust and flavor. If you don’t have one, just make sure your pan is hot enough to get a good sear.
Q4: How do I know when my steak is done?
A4: Use a meat thermometer for precision. For medium-rare, aim for 130-135°F (54-57°C). For medium, 140-145°F (60-63°C).
Q5: Can I freeze the leftover ribeye?
A5: Yes, leftover ribeye can be frozen for up to 2 months. Just slice it and store in an airtight container or freezer bag.
Q6: Can I make this dish with a vegetarian option?
A6: You can try a plant-based steak alternative or substitute with a hearty vegetable like portobello mushrooms for a vegetarian version.
Q7: What’s the best way to store leftovers?
A7: Store leftover steak in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat to avoid drying it out.
Q8: Can I use regular cream instead of heavy cream?
A8: Yes, you can substitute regular cream, but the mashed potatoes will be a bit lighter. Heavy cream gives them that rich, creamy texture.
Q9: How do I get my steak crust just right?
A9: Make sure your pan is hot and dry before adding the steak. Don’t overcrowd the pan, and let the steak sear without moving it around.
Q10: How do I serve the onions?
A10: Spoon the caramelized onions directly over the steak for a savory topping that enhances the flavor of the ribeye.
Conclusion
This Pan-Seared Ribeye with Onions & Mash is the ultimate indulgent meal—rich, flavorful, and oh-so-satisfying. Whether you’re cooking for a special occasion or just treating yourself to something delicious, this dish is sure to impress. So go ahead, fire up that pan, and enjoy a steak dinner that’s packed with comfort and luxury in every bite. Enjoy!
Print
Pan-Seared Ribeye with Onions & Mash
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Pan-Seared Ribeye with Onions & Mash is the ultimate comfort food. Tender, juicy ribeye steak is seared to perfection and paired with caramelized onions and creamy mashed potatoes. This hearty meal is perfect for a cozy dinner, offering rich flavors and satisfying textures in every bite. Ideal for steak lovers looking for an easy yet indulgent dish.
Ingredients
For the ribeye:
- 2 ribeye steaks (about 1 lb total)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp butter
- 2 cloves garlic, smashed
- 1 sprig fresh rosemary (optional)
For the onions:
- 2 medium onions, sliced
- 1 tbsp olive oil
- Salt, to taste
- 1 tbsp balsamic vinegar (optional, for extra flavor)
For the mashed potatoes:
- 2 lbs potatoes (Yukon Gold or Russet)
- 1/4 cup milk
- 4 tbsp butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the mashed potatoes:
Peel and chop the potatoes into chunks. Bring a large pot of salted water to a boil and cook the potatoes for 15-20 minutes until tender. Drain and return to the pot. Mash the potatoes with butter, milk, salt, and pepper until creamy. Set aside. - Cook the onions:
Heat olive oil in a skillet over medium heat. Add the sliced onions and cook for 8-10 minutes, stirring occasionally, until caramelized. Season with salt and, if desired, balsamic vinegar for extra depth of flavor. Set the onions aside. - Cook the ribeye:
Pat the ribeye steaks dry with paper towels and season generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steaks and sear for 4-5 minutes on each side, until the steaks reach your desired doneness (medium-rare is about 130°F / 54°C internal temperature).
During the last minute of cooking, add butter, garlic, and rosemary to the pan. Spoon the melted butter over the steaks for extra flavor. Remove the steaks from the skillet and let them rest for 5 minutes. - Assemble the dish:
Slice the ribeye steaks against the grain. Serve the steak slices over a bed of mashed potatoes, topped with caramelized onions. Garnish with fresh parsley if desired.
Notes
- For a smoky flavor, try grilling the ribeye instead of pan-searing.
- If you prefer a creamy garlic mashed potato, add roasted garlic to the potatoes while mashing.
- You can substitute the mashed potatoes with mashed cauliflower for a low-carb option.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 130mg