Ribeye Steak Recipe

Season the Steak

Pat the ribeye steaks dry with paper towels. Season liberally on both sides with salt and black pepper.

Heat the Pan

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Sear the Steak

Add the seasoned ribeye steaks to the pan. Cook for about 4-5 minutes on one side until a nice crust forms.

Flip the Steak

Flip the steaks over and add the garlic cloves and rosemary to the pan. Cook for another 4-5 minutes for medium-rare, or to your desired doneness.

Rest the Steak

Remove the steaks from the pan and let them rest on a plate for 5 minutes before slicing.

Boil the Potatoes

Peel and cut the potatoes into quarters. Place them in a large pot and cover with water. Add a pinch of salt and bring to a boil.

Cook the Potatoes

Reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Drain and Mash the Potatoes

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

Serve

Serve the mashed potatoes alongside the rested ribeye steaks.