Seared Ribeye with Garlic Butter and Mashed Potatoes Recipe
Looking for the best Seared Ribeye with Garlic Butter and Mashed Potatoes recipe? This steakhouse-quality dinner features a perfectly seared, juicy ribeye steak basted with rich garlic herb butter and served alongside creamy homemade mashed potatoes. It’s an elegant yet easy meal that’s perfect for date nights, family dinners, or any special occasion.
❤️ Why You’ll Love This Recipe
Steakhouse-quality results at home
Tender, juicy ribeye with a golden crust
Rich garlic butter infused with fresh herbs
Creamy, buttery mashed potatoes
Ready in under 45 minutes
Perfect for holidays or weekend dinners
⏱️ Prep Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Rest Time: 10 minutes
Total Time: 50 minutes
Servings: 2
🛒 Ingredients
For the Ribeye
2 ribeye steaks (10–12 oz / 280–340 g each)
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
½ teaspoon smoked paprika (optional)
Garlic Herb Butter
3 tablespoons unsalted butter
4 garlic cloves, crushed
2 sprigs fresh rosemary
2 sprigs fresh thyme
Creamy Mashed Potatoes
2 lbs (900 g) Yukon Gold or Russet potatoes, peeled and cubed
4 tablespoons unsalted butter
½ cup warm whole milk
¼ cup heavy cream
Salt and black pepper, to taste
Garnish
Fresh parsley, chopped
Lemon wedges (optional)
👨🍳 Instructions
Step 1: Prepare the Potatoes
Place the potatoes in a large pot and cover with cold salted water.
Bring to a boil and cook for 15–20 minutes, or until fork-tender.
Drain well.
Mash the potatoes with:
Butter
Warm milk
Heavy cream
Salt
Black pepper
Keep warm.
Step 2: Season the Ribeye
Pat the steaks dry with paper towels.
Season generously with:
Salt
Black pepper
Garlic powder
Smoked paprika (optional)
Let the steaks sit at room temperature for 20–30 minutes before cooking.
Step 3: Sear the Steaks
Heat a cast-iron skillet over high heat until very hot.
Add the olive oil.
Sear the steaks:
Rare: 2–3 minutes per side
Medium-Rare: 3–4 minutes per side
Medium: 4–5 minutes per side
Turn only once for the best crust.
Step 4: Baste with Garlic Butter
Reduce the heat to medium.
Add:
Butter
Garlic
Rosemary
Thyme
Tilt the skillet and spoon the melted garlic butter over the steaks continuously for 1–2 minutes.
Step 5: Rest
Transfer the steaks to a cutting board.
Rest for 5–10 minutes before slicing.
Step 6: Serve
Plate the mashed potatoes alongside the ribeye.
Spoon the remaining garlic butter over the steak.
Garnish with parsley and serve with:
Roasted asparagus
Green beans
Garlic mushrooms
Caesar salad
Roasted Brussels sprouts
💡 Chef’s Tips
Use a cast-iron skillet for the best sear.
Always pat the steak dry before seasoning.
Warm the milk before adding it to the potatoes for a smoother mash.
Resting the steak is essential for maximum juiciness.
🧊 Storage
Refrigerator: Store leftovers separately in airtight containers for up to 3 days.
Freezer: Freeze cooked steak and mashed potatoes for up to 2 months.
Reheat gently over low heat, adding a splash of milk to refresh the mashed potatoes.
🥗 Nutrition (Per Serving)
Calories: 920
Protein: 54g
Carbohydrates: 36g
Fat: 63g
Saturated Fat: 28g
Fiber: 3g
Sugar: 3g
Sodium: 710mg
❓ Frequently Asked Questions
What’s the best doneness for ribeye?
Medium-rare (130–135°F / 54–57°C) is ideal because it keeps the meat juicy while allowing the marbling to fully render.
Can I use another cut of steak?
Yes! New York strip, sirloin, filet mignon, or T-bone are all excellent substitutes.
Why should I rest the steak?
Resting allows the juices to redistribute throughout the meat, preventing them from running out when sliced.
What vegetables pair well with this meal?
Asparagus, green beans, roasted carrots, Brussels sprouts, sautéed mushrooms, or broccoli all make excellent side dishes.
