Steak with Caramelized Onions and Creamy Mashed Potatoes
Ingredients:
For the Steak:
2 ribeye or New York strip steaks (6–8 oz each)
Salt and freshly cracked black pepper, to taste
1 tbsp olive oil
2 tbsp unsalted butter
1 sprig fresh thyme (optional)
For the Caramelized Onions:
1 large onion, thinly sliced
1 tbsp olive oil
1 tbsp unsalted butter
1 tsp brown sugar
Salt and pepper, to taste
For the Mashed Potatoes:
4 medium Yukon gold potatoes, peeled and cut into chunks
4 tbsp unsalted butter
½ cup heavy cream
Salt and freshly cracked black pepper, to taste
Fresh thyme, for garnish (optional)
Instructions:
Prepare the Steak:
Season the steaks generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the steaks for 4-5 minutes on each side for medium-rare, or until the desired doneness is reached. During the last minute of cooking, add butter and fresh thyme (if using) to the pan and baste the steaks with the melted butter. Let the steaks rest for 5-10 minutes before slicing into thick pieces.
Caramelize the Onions:
In a separate pan, heat olive oil and butter over medium heat. Add the onions and a pinch of salt, cooking slowly for 20-25 minutes, stirring occasionally. When the onions begin to soften, sprinkle with brown sugar and continue cooking until golden and caramelized. Season with salt and pepper to taste.
Make the Mashed Potatoes:
In a large pot, bring potatoes to a boil in salted water. Cook until fork-tender, about 15 minutes. Drain the potatoes and return them to the pot. Add butter and heavy cream, mashing until smooth and creamy. Season with salt and pepper to taste.
Plate and Serve:
On a sleek black ceramic plate, arrange the sliced steak and top with a generous amount of caramelized onions. Serve with a side of creamy mashed potatoes, garnished with a sprig of fresh thyme.