Seared Steak with Caramelized Onions and Creamy Mashed Potatoes
Ingredients:
For the Steak:
2 ribeye or filet mignon steaks (1-inch thick)
Salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, smashed
1 sprig fresh thyme (optional)
For the Caramelized Onions:
1 large onion, thinly sliced
2 tbsp butter
1 tbsp olive oil
1 tsp sugar (to help caramelize)
2 tbsp balsamic vinegar (optional, for added richness)
Salt and pepper to taste
For the Mashed Potatoes:
2 lbs russet potatoes, peeled and cubed
½ cup heavy cream or milk
4 tbsp butter
Salt and pepper to taste
Fresh thyme or parsley for garnish
Instructions:
Prepare the Mashed Potatoes:
Boil potatoes in salted water until fork-tender (about 15–20 minutes).
Drain and return to the pot.
Add butter and heavy cream, and mash until smooth and creamy.
Season with salt and pepper to taste, and garnish with fresh thyme or parsley.
Caramelize the Onions:
Heat butter and olive oil in a large skillet over medium heat.
Add the sliced onions, a pinch of salt, and sugar. Stir occasionally, cooking for 20–30 minutes until the onions turn golden brown and soft.
Stir in balsamic vinegar (if using) and cook for another 2–3 minutes until the onions are glossy and the sauce thickens.
Cook the Steak:
Season steaks generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Once hot, add steaks.
Sear for 3–4 minutes per side for medium-rare, depending on thickness.
In the last minute of cooking, add butter, smashed garlic, and thyme (if using). Baste the steak with the melted butter.
Let steaks rest for 5 minutes before slicing.
Assembly:
Plate a smooth mound of mashed potatoes on one side of the plate.
Place the perfectly seared steak next to the potatoes, topping it generously with the caramelized onions.
Garnish with fresh herbs like thyme or parsley for a pop of color.
Serve immediately and savor the combination of rich, savory, and sweet flavors