Ribeye Steak Recipe

Season the Steak

Pat the ribeye steak dry with paper towels. Season both sides generously with salt and black pepper.

Preheat the Pan

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Cook the Steak

Add the ribeye steak to the hot skillet. Cook for 4-5 minutes on one side without moving it, until a crust forms.

Add Butter and Aromatics

Flip the steak over, add butter, crushed garlic cloves, and rosemary to the skillet. Cook for an additional 4-5 minutes for medium-rare, basting the steak with melted butter.

Rest the Steak

Remove the steak from the skillet, cover it loosely with foil, and let it rest for 5 minutes before slicing.

Prepare the Potatoes

Peel and chop the potatoes into evenly sized pieces. Place them in a large pot and cover with cold water.

Boil the Potatoes

Bring the water to a boil over high heat. Once boiling, reduce heat to medium and cook for 15-20 minutes or until the potatoes are fork-tender.

Drain and Mash

Drain the potatoes in a colander. Return them to the pot and add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Serve

Spoon the mashed potatoes onto the plate and place the sliced ribeye steak alongside. Enjoy!