Description
Experience restaurant-quality steak at home with a perfectly seared ribeye, bathed in garlic-thyme butter, served alongside creamy Yukon Gold mash and sweet-tangy cipollini onions. This steakhouse-style meal delivers deep, savory flavors with simple techniques—ideal for your next special dinner!
Ingredients
Units
Scale
- 1 ButcherBox grain-finished ribeye steak (About 12-16 oz; 1″-1 1/2″ thick)
- 1 lb Yukon Gold potatoes (Peeled and quartered)
- 1 stick (Unsalted butter 8 Tbsp, divided)
- 1/2 cup Milk (Warm for mash)
- 1 1/2 lbs Cipollini onions (Peeled)
- 1/2 cup Water (For onions)
- 1/2 cup Red wine Dry
- 2 Tbsp Red wine vinegar
- 2 Tbsp Honey
- 1 cup Chicken or beef stock (Preferably homemade)
- 1 tsp Cracked coriander
- 1/2 bunch Fresh thyme (Sprigs divided)
- 3 cloves Garlic (Crushed)
- 2 Tbsp Vegetable oil (High-heat)
- 2 Tbsp Olive oil
- To taste Kosher salt
- To taste Truffle salt or Rancher’s Steak Seasoning (Optional finishing salt)
Instructions
Prep & Roast Cipollini Onions:
- Preheat oven to 350°F.
- In a small oven-proof saucepan, combine onions, water, red wine, red wine vinegar, honey, stock, coriander, and half the thyme sprigs. Season lightly with salt.
- Cover and bake 25–30 minutes until onions are tender and sauce is reduced. Remove cover and roast 5 minutes more to caramelize. Keep warm.
Make the Mash:
- Meanwhile, boil potatoes in salted water until fork-tender, about 15 minutes. Drain.
- Mash with 3 Tbsp butter and warm milk until smooth. Season with salt and pepper; cover to keep warm.
Bring Steak to Room Temp:
- Pat ribeye dry, season generously on both sides with kosher salt and your choice of finishing salt or steak seasoning. Let rest at room temperature 10 minutes.
Pan-Sear the Steak:
- Heat cast-iron skillet over high heat until smoky. Add vegetable oil and 1 Tbsp butter.
- Add steak; sear 3–4 minutes per side for medium-rare (internal 125–130°F), basting with melted butter, garlic, and remaining thyme. Transfer to a plate and let rest 10 minutes.
Finish & Plate:
- Rewarm mash if needed; place a generous scoop on each plate.
- Slice steak against the grain; fan over mash.
- Spoon caramelized cipollini onions alongside. Drizzle pan juices over steak. Garnish with fresh thyme.
Notes
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Steak Doneness: Use a thermometer to hit your preferred temperature (125°F for rare, 135°F medium-rare, 145°F medium).
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Make-Ahead: Onions and mash can be cooked up to a day ahead; rewarm before serving.
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Butter Baste: Don’t skip basting—the garlic-thyme butter adds irresistible flavor and a golden crust.
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Side Ideas: Pair with sautéed greens or a simple arugula salad to cut richness.
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Resting: Always rest steak 10 minutes before slicing to lock in juices.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Cuisine: American, Steakhouse
Nutrition
- Calories: 850
