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Ingredients:
For the Ribeye & Garlic Butter:
- 4 garlic cloves, smashed
- 2 tablespoons olive oil
- 2 bone-in ribeye steaks (1 to 1.5 inches thick)
- Salt and freshly ground black pepper, to taste
- 4 tablespoons unsalted butter
For the Mashed Potatoes:
- 4 large russet potatoes, peeled and cubed
- Salt, to taste
- 4 tablespoons butter
- ½ cup milk (or more, for desired creaminess)
- Freshly ground black pepper, to taste
Instructions:
- Prepare the Mashed Potatoes:
Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 15–20 minutes or until fork-tender.
Drain and return to the pot. Mash with butter and milk until smooth and creamy. Season with salt and pepper to taste. Keep warm. - Sear the Ribeye Steaks:
Pat the steaks dry and season both sides generously with salt and black pepper.
Heat olive oil in a large cast-iron skillet over medium-high heat.
Once hot, add the ribeye steaks and sear for 3–4 minutes per side, or until a nice crust forms. - Add Garlic Butter:
Reduce heat to medium. Add the butter and smashed garlic cloves to the skillet.
As the butter melts, spoon it over the steaks continuously to baste and enhance flavor.
Cook to desired doneness (125°F for rare, 135°F for medium-rare, etc.). - Rest and Serve:
Remove steaks from the pan and let rest for 5 minutes.
Serve the steaks hot with creamy mashed potatoes on the side. Spoon extra garlic butter from the pan over the top for extra richness.
