Ribeye Steak Recipe

Prepare the Steak

Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

Season the Steak

Generously season both sides of the steaks with salt and black pepper.

Heat the Pan

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

Sear the Steaks

Add the seasoned ribeye steaks to the hot skillet. Sear for about 4-5 minutes on each side for medium-rare, adjusting the time for your desired doneness.

Add Garlic and Rosemary

During the last minute of cooking, add the garlic cloves and sprigs of rosemary to the skillet. Baste the steaks with the pan juices.

Rest the Steak

Remove the steaks from the skillet and let them rest for about 5-10 minutes before slicing.

Prepare the Potatoes

Peel and chop the potatoes into evenly sized chunks.

Cook the Potatoes

Place the chopped potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.

Cook the Garlic

While the potatoes are boiling, peel and smash the garlic cloves. Add them to a small saucepan with the butter and cook over low heat until fragrant, about 5 minutes.

Drain and Mash the Potatoes

Once the potatoes are cooked, drain them and return them to the pot. Mash the potatoes using a potato masher.

Combine Ingredients

Add the garlic-butter mixture, cream, salt, and black pepper to the mashed potatoes. Stir until well combined and creamy.

Serve

Spoon the garlic mashed potatoes onto plates and serve alongside the ribeye steaks.