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Serves: 2

Prep Time: 30 minutes

Cook Time: 25 minutes


Browned Butter Mashed Potatoes

  • ¼ cup (½ stick) unsalted butter
  • 2 large russet potatoes (about 1 pound), peeled and chopped
  • ½ cup heavy cream
  • salt and pepper to taste

Ribeye Steak

  •  1 XIT1885 Bone-In Ribeye Steak (about 1 pound)
  •  3 ½ tablespoons unsalted butter
  •  1 tablespoon extra-virgin olive oil
  •  1 garlic clove, lightly smashed
  •  2 to 3 sprigs of thyme
  • salt and pepper to taste

Place chopped potatoes into a pot and fill with water. Place over high heat and boil until potato is fork tender. Drain into a colander, then place potatoes back into pot.

Place butter in a small saucepan and melt over medium heat. Continue to cook until butter bits at the bottom of the pan have browned and omit a nutty aroma. Remove from heat and pour over potatoes, scraping out as much of the browned bits as possible.

Season potatoes with a generous amount of salt and pepper and mash with a potato masher. While potatoes are still lumpy add cream and continue to mash until smooth.

Adjust seasonings as needed. Cover and set aside.

Place a large skillet over high heat. Generously season steak with salt and pepper.

Melt butter and oil into skillet. Add garlic clove and thyme and cook for about 1 minute.

Add steak to skillet and sear on each side for about 3 minutes.

Lower heat to medium-high and slightly tilt skillet so butter and oil pile into bottom. For the next 2 to 3 minutes, spoon hot, melted butter and oil mixture over steak, fully basting entire steak. Remove from oven and transfer to a cutting board.

To serve: Pile mashed potatoes onto a platter and top with steak. Spoon some of the basting mixture over steak and serve.