Description

Juicy, golden-crusted ribeye steaks basted in garlic-thyme butter, paired with rich and velvety mashed potatoes made with cream and milk — a hearty and comforting dinner that feels restaurant-quality but is easy to make at home.

Ingredients

2 ribeye steaks (or your preferred cut), about 1 inch thick

Salt and pepper, to taste

2 tablespoons olive oil

4 tablespoons unsalted butter, divided

4 cloves garlic, minced

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

2 lbs potatoes (such as Yukon Gold), peeled and cut into chunks

1/2 cup milk (or more as needed)

1 cup heavy cream

Chopped fresh parsley, for garnish (optional)

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Instructions

Place peeled and chopped potatoes in a large pot, cover with water, and add a generous pinch of salt.
Bring to a boil over high heat, then reduce to medium-low and simmer for 15–20 minutes, until fork-tender.
Drain the potatoes and return them to the pot. Mash until smooth.
Stir in 2 tablespoons of butter, heavy cream, and milk gradually until the desired creamy texture is achieved. Season with salt and pepper. Keep warm.
Pat steaks dry with paper towels and season both sides generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Sear steaks for 3–4 minutes per side for medium-rare, or longer to desired doneness.
In the final minute of cooking, add 2 tablespoons of butter, garlic, and thyme to the skillet. Baste the steaks with the melted butter mixture.
Remove steaks from skillet and let rest for 5 minutes before slicing.
Plate the steaks with a generous serving of mashed potatoes. Garnish with fresh parsley if desired and serve warm.

Notes

You can substitute ribeye with sirloin or filet mignon for a leaner cut.

Roasted garlic can be added to mashed potatoes for deeper flavor.

Stir in grated parmesan for extra richness in the potatoes.

Rosemary can be used instead of thyme for a different herb profile.

Serve with green beans or sautéed mushrooms for a complete meal.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat steak gently in a skillet with butter, and mashed potatoes with a splash of milk or cream.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 steak with mashed potatoes
Calories: 620
Sugar: 3g
Sodium: 220mg
Fat: 45g
Saturated Fat: 20g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 35g
Cholesterol: 150mg