Ribeye Steak Special Recipe

Bring steaks to room temperature

Remove ribeye steaks from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–40 minutes to ensure even cooking.

Season

Rub both sides of each steak with 1 tbs olive oil. Generously season both sides with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Preheat grill or pan

Preheat a gas grill or cast-iron skillet over high heat until very hot (about 10 minutes). If using a grill, oil the grates lightly. If using a skillet, add 1 tbs olive oil and heat until shimmering.

Sear and cook

Place steaks on the hot grill or skillet. For a 1-1.5 inch ribeye, cook 4–5 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C). Adjust time for thickness and desired doneness. During the last 2 minutes of cooking, add 2 tbs butter, thyme sprigs, and crushed garlic to the skillet (or baste with butter if on the grill) and spoon the melted butter over the steaks.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes so juices redistribute before slicing. Season with flaky sea salt if using.

Prepare vegetables

While steaks come to room temperature, slice mushrooms, thinly slice the red bell pepper and onion, and mince parsley.

Cook vegetables

In a large skillet over medium-high heat, warm 1 tbs olive oil and 1 tbs butter until foam subsides. Add sliced onions and red pepper, and sauté 3–4 minutes until slightly softened.

Add mushrooms

Add sliced mushrooms to the skillet, spreading into an even layer. Let cook undisturbed 2–3 minutes to develop color, then stir and continue cooking 3–4 minutes until mushrooms are browned and peppers/onions are tender.

Deglaze and finish

Add 2 tbs white wine or stock to deglaze the pan, scraping any browned bits from the bottom. Cook 1–2 minutes until liquid reduces slightly. Stir in chopped parsley, 1 tsp salt, and 1/2 tsp black pepper. Keep warm until serving.

Cook potatoes

Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain and steam-dry

Drain potatoes well in a colander and return them to the hot pot for 1–2 minutes to allow excess moisture to evaporate.

Mash and season

Add 3 tbs butter and 0.75 cups warm whole milk to the potatoes. Mash with a potato masher or ricer until smooth. Stir in 2 tbs cream cheese or sour cream if using, then season with 1 tsp salt and 1/2 tsp black pepper. Adjust milk or butter to reach desired creaminess.

Keep warm

Cover and keep mashed potatoes warm until steaks and vegetables are ready. Rewarm gently on very low heat if needed, stirring occasionally.

Slice steaks against the grain into 1/4- to 1/2-inch slices. Spoon a generous portion of mashed potatoes onto each plate. Arrange sliced ribeye on or beside the potatoes.

Top steaks with the warm mushroom and red pepper sauté. Spoon any reserved pan juices or butter over the meat for extra flavor.

Garnish with chopped fresh parsley and a light sprinkle of flaky sea salt. Serve immediately.