Description
Indulge in a classic, mouthwatering steak dinner that promises a burst of rich flavors with every bite. Our seared steak, paired with caramelized onions and creamy mashed potatoes, is sure to become a staple in your mealtime repertoire. Whether you’re treating yourself or impressing guests, this recipe brings the timeless combination of steak and potatoes to a new level of sophistication and taste.
Ingredients
For the Seared Steak and Caramelized Onions:
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2 ribeye steaks (or your preferred cut)
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Salt and pepper, to taste
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2 tablespoons olive oil
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1 tablespoon butter
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1 large onion, thinly sliced
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1 tablespoon brown sugar
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1 tablespoon balsamic vinegar
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1 cup beef broth
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2 tablespoons heavy cream
For the Creamy Mashed Potatoes:
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4 medium russet potatoes, peeled and cubed
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4 tablespoons butter
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1/2 cup milk (or as needed)
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Fresh parsley, finely chopped (for garnish)
Instructions
Peel and cube the potatoes. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat and cook until tender (about 15–20 minutes). Drain and return to the pot.
Mash the potatoes over low heat to let excess moisture escape. Add butter and milk gradually, mashing to your preferred consistency. Season with salt and pepper. Keep warm.
In a large skillet over medium heat, heat olive oil and butter. Add sliced onions and sauté slowly for 15–20 minutes until golden brown. Stir occasionally. Add brown sugar and balsamic vinegar, stir, and remove from skillet.
Season steaks with salt and pepper. In the same skillet, increase heat to high. Add more oil if needed. Sear steaks for 3–4 minutes per side (for medium-rare) or adjust for preferred doneness. Remove and let rest.
With the skillet over medium heat, deglaze with beef broth, scraping up browned bits. Simmer and reduce by half. Add heavy cream and let it thicken. Return caramelized onions and stir to coat.
Notes
Let steaks come to room temperature before searing for even cooking.
Avoid overcrowding the pan to ensure a proper crust forms on the steak.
- Prep Time: 20 minutes
- Cook Time: 30–40 minutes