Ribeye Steak Recipe

Prepare the Steak

Remove ribeye steaks from the refrigerator and allow them to come to room temperature for about 30 minutes before cooking.

Season the Steak

Rub each steak with olive oil and season generously with salt, black pepper, and garlic powder on both sides.

Sear the Steak

Heat a large skillet over medium-high heat until hot. Add the seasoned ribeye steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Add Butter and Rosemary

During the last minute of cooking, add butter and a sprig of fresh rosemary to the skillet. Spoon the melted butter over the steaks to baste.

Rest the Steak

Remove the steaks from the skillet and let them rest for 5 minutes before slicing.

Prepare the Potatoes

Peel and cut the russet potatoes into quarters. Place them in a large pot and cover with cold water.

Boil the Potatoes

Bring the pot of water to a boil over high heat. Once boiling, reduce heat to medium and cook for 15-20 minutes or until potatoes are fork-tender.

Drain and Mash

Drain the potatoes in a colander and return to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Serve the Mashed Potatoes

Spoon the mashed potatoes onto plates alongside the sliced ribeye steak.