Seared Ribeye with Garlic Butter and Mashed Potatoes

If there’s one meal that speaks the universal language of comfort and indulgence, it’s a perfectly seared ribeye steak served with creamy mashed potatoes and finished with rich garlic butter. Whether you’re preparing a romantic dinner, celebrating a weekend win, or just craving a restaurant-style dish in your own kitchen, this recipe delivers unmatched satisfaction in every bite.

Why This Ribeye Recipe Works

The magic of this dish is all in the details. Ribeye is prized for its rich marbling, which results in tender, juicy meat when properly seared. Pair that with aromatic garlic butter, which soaks into the meat as it rests, and you’re looking at a melt-in-your-mouth experience. Meanwhile, velvety mashed potatoes provide the ideal creamy contrast to the robust, beefy steak.

Cooking this meal at home may feel like a culinary flex, but it’s surprisingly simple when you follow a few key techniques.

Ingredients You’ll Need

🥩 For the Ribeye & Garlic Butter:

2 bone-in ribeye steaks (1 to 1.5 inches thick)

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

4 tablespoons unsalted butter

4 garlic cloves, smashed

Optional: A few sprigs of fresh rosemary or thyme for herbaceous depth

🥔 For the Mashed Potatoes:

2 lbs potatoes (Yukon Gold or Russet)

4 tablespoons butter

½ cup whole milk or heavy cream (warmed)

Salt and pepper, to taste

Optional: Roasted garlic or sour cream for extra creaminess

How To Make Seared Ribeye with Garlic Butter & Mashed Potatoes

🔥 Step 1: Prepare the Potatoes

Peel and cube the potatoes into even-sized chunks.

Place them in a large pot, cover with water, and add a generous pinch of salt.

Bring to a boil and cook until tender (about 15–20 minutes).

Drain well and mash with butter and warmed milk or cream. Season to taste. For smoother potatoes, use a hand mixer or potato ricer.

🥩 Step 2: Bring Your Steaks to Room Temperature

Before searing, allow the ribeye steaks to rest at room temperature for about 30 minutes. This ensures even cooking and a great crust.

🧂 Step 3: Season Generously

Pat the steaks dry and season both sides liberally with salt and freshly ground black pepper. Don’t be shy — this is where a lot of your flavor comes from.

🔥 Step 4: Sear the Ribeye

Heat olive oil in a heavy skillet (cast iron is ideal) over medium-high heat until it’s just about to smoke.

Carefully place the steaks into the hot skillet.

Sear for about 3–4 minutes on each side for medium-rare, flipping only once. Adjust cooking time for your preferred doneness.

In the last minute of cooking, reduce the heat slightly and add butter and smashed garlic cloves to the skillet. Spoon the melted garlic butter over the steaks as they finish.

🧈 Step 5: Rest the Steaks

Remove steaks from the skillet and let them rest for at least 5–10 minutes. This helps redistribute juices and keeps the meat tender.

Tips + Tricks For Ribeye Perfection

Use a meat thermometer: For perfect doneness, aim for:

Rare: 120–125°F (49–52°C)

Medium Rare: 130–135°F (54–57°C)

Medium: 140–145°F (60–63°C)

Medium Well: 150–155°F (65–68°C)

Well Done: 160°F (71°C) and above (not recommended for ribeye)

Don’t overcrowd the pan: Sear one steak at a time if your skillet isn’t large enough to avoid steaming the meat.

Resting is essential: Cutting into the steak too soon will release the juices. Let it rest!

Butter basting is a game changer: Don’t skip it. That garlic-infused butter elevates the entire dish.

Serving Suggestions

This dish shines with simplicity. Try some of these accompaniments and garnishes:

Crispy Brussels sprouts, sautéed green beans, or roasted carrots make for excellent veggie pairings.

Top mashed potatoes with a pat of butter or a drizzle of pan juices for an extra flavor boost.

Garnish the steak with fresh chopped parsley or a sprig of rosemary for elegance.

Serve with a glass of bold red wine — like Cabernet Sauvignon or Malbec — for a steakhouse-style experience at home.

Make It Your Own

Want extra flavor? Add a splash of balsamic vinegar or Worcestershire sauce to the butter as it melts.

Prefer a spice kick? Sprinkle a touch of smoked paprika or chili flakes onto the steak before searing.

Dairy-free? Use plant-based butter and a splash of almond or oat milk for mashed potatoes.

Storing + Reheating Leftovers

Refrigerate: Store leftover steak and mashed potatoes in airtight containers for up to 3 days.

Reheat steak: Gently warm in a skillet over medium-low heat with a splash of beef broth or butter to keep it moist.

Reheat potatoes: Add a bit of milk and stir over low heat until creamy again.

Final Thoughts

Few meals feel as luxurious and satisfying as a perfectly cooked ribeye steak paired with buttery mashed potatoes. This classic combination doesn’t require a restaurant — just a hot skillet, fresh ingredients, and a little love. Whether you’re serving this up on a date night, holiday, or just a night when only steak will do, Seared Ribeye with Garlic Butter and Mashed Potatoes will deliver.

So fire up that pan, grab your favorite cut, and get ready to savor every juicy, buttery, garlicky bite!

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