Seared Ribeye Steak

Prep Time 40

Cook Time 45

Servings

Calories 1237kcal

Ingredients

Salad

2 cups Butter lettuce torn
6 Grape tomatoes halved
6 slices Cucumber
1/4 cup Red onion sliced very thin
4 tsp Blue Cheese Dressing

Mashed Potatoes

2 cups Potatoes peeled and diced
2 TBSP Butter
2 cloves Garlic minced
1/4 cup Heavy cream

Steak

8 oz Ribeye steak
1/2 tbsp Steak seasoning your preferred steak seasoning rub
2 tsp Extra-virgin olive oil
1/4 cup Beef broth
1/4 tsp Fresh thyme minced
1/4 cup Heavy cream
2 TBSP Butter
Salt to taste
Black pepper to taste
2 slices Crusty bread

Corn

2 tsp Butter
1/2 cup Corn

Wine

8 oz Cabernet wine

US Customary - Metric

Instructions

Prep the ingredients for the salad. Then assemble it into a bowl. Wait to dress the salad until ready to serve.
Prep and boil the potatoes: Peel and cut potatoes into bite-sized chunks so they all cook evenly. Place potatoes in a pot; cover with cold water and set over high heat. Once boiling, turn the heat down to a simmer.
Season the steaks generously on both sides with steak seasoning.
For the potatoes: In a small saucepan, melt the butter. Saute the garlic until fragrant. Then stir in the cream until warmed and then remove from the heat and set aside.
Check the potatoes by inserting a fork into them; once the fork slides in and out with ease, take off the heat and strain out all of the water. Mash the potatoes with a fork or potato ricer. Slowly add in the cream and butter mixture and whip until smooth. Season with salt and pepper to taste. Cover tight to keep warm.
Preheat a cast iron skillet or heavy-bottom non-stick pan over medium heat. Once hot, add the oil.
Place the steak into the pan and sear well on all sides to get a nice char. Once nicely charred, lower the heat as needed so the steak cooks without burning the outside.
Continue cooking the steaks until they reach your desired temperature using a thermometer (see below).
If a more well-done temperature is preferred, it is recommended to finish the steak in a 350°F (176°C) oven so that it cooks evenly and the outside doesn't burn.
Remove the steak from the pan and set it aside to rest. Deglaze the pan with broth, scraping up the browned bits from the bottom of the pan. Then add the thyme, butter, and cream. Bring to a simmer until the sauce reduces and thickens to a velvet consistency. Season with salt and pepper to taste. Remove the pan from the heat.
While the steak is resting, make the corn: Melt the butter in a non-stick pan over medium heat. Add corn, and season with salt and pepper. Cook, stirring frequently until tender and heated through (about 3-5 minutes).
Toast the bread and dress the salad.
Slice the steak against the grain and drizzle the pan just over top. Serve with mashed potatoes, salad, corn, bread, and wine.

Notes

Steak Internal Temperatures:

Rare: 115 - 120 degrees F
Medium Rare: 125 - 130 degrees F
Medium: 135 - 140 degrees F
Medium Well: 145 - 150 degrees F
Well Done: 160 degrees F

Nutrition