Ingredients:
For the Steak & Onions:
1 ribeye steak (1 lb)
1 yellow onion, sliced
2 garlic cloves, minced
1 tbsp olive oil
1 tbsp butter
Salt and black pepper, to taste
1 tsp Worcestershire sauce (optional)
For the Mashed Potatoes:
2 large potatoes, peeled and cut into chunks
2 tbsp butter
1/4 cup milk or heavy cream
Salt and pepper, to taste
Instructions:
Prepare the Potatoes: Boil potato chunks in salted water for 12–15 minutes until tender. Drain, then mash with butter, milk, salt, and pepper until creamy. Keep warm.
Cook the Steak: Season the ribeye steak with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the steak for 3–4 minutes per side (depending on thickness and desired doneness). Remove and rest.
Caramelize the Onions: In the same skillet, melt butter. Add sliced onions and cook slowly for 5–6 minutes until golden and soft. Add garlic and Worcestershire sauce, stirring well.
Combine & Serve: Slice the steak against the grain and top with caramelized onions. Serve alongside creamy mashed potatoes.
Serving Tip: Drizzle the pan juices over the potatoes and garnish with chopped parsley for a restaurant-quality touch.
