Description
A delightful dinner recipe featuring juicy ribeye steaks served on a bed of creamy mashed potatoes.
Ingredients
Scale
- 2 ribeye steaks (about 8 ounces each)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 pounds russet potatoes, peeled and cubed
- 1/2 cup milk
- 4 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat your grill or skillet over medium-high heat. Rub the steaks with olive oil and season generously with salt and pepper.
- Cook the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove from heat and let them rest for 5 minutes.
- While the steaks are resting, place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add the milk, butter, garlic powder, and onion powder. Mash until smooth and creamy. Season with salt and pepper to taste.
- To serve, place a generous scoop of mashed potatoes on each plate, top with a sliced steak, and garnish with chopped parsley if desired.
Notes
- For a richer flavor, add shredded cheese or sour cream to the mashed potatoes.
- Try marinating the steaks in your favorite marinade for a few hours before cooking for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling or Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 2g
- Sodium: 500mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 50g
- Cholesterol: 150mg