Pan-Seared Ribeye Steak with Creamy Mashed Potatoes and Red Wine Pan Sauce

This ribeye dinner brings together three things that never go out of style: a deeply browned steak, buttery mashed potatoes, and a quick red wine pan sauce to tie the plate together. It feels special enough for a weekend supper, but the method is straightforward enough for a confident weeknight cook.

Recipe at a glance

• Yield: 2 servings
• Prep time: 20 minutes
• Cook time: 25 minutes
• Total time: 45 minutes

Ingredients

For the ribeye

• 2 ribeye steaks, about 10 to 12 ounces each and 1 to 1 1/4 inches thick
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon neutral oil, such as avocado or canola
• 1 tablespoon unsalted butter
• 2 garlic cloves, lightly smashed
• 2 sprigs fresh thyme or rosemary, optional

For the mashed potatoes

• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 teaspoon kosher salt, plus more for the cooking water
• 4 tablespoons unsalted butter
• 1/2 cup whole milk, warmed
• 1/4 cup sour cream or heavy cream
• 1/4 teaspoon black pepper

For the red wine pan sauce

• 1 small shallot, finely minced
• 3/4 cup dry red wine
• 1/2 cup beef broth
• 1 teaspoon Dijon mustard
• 1 tablespoon cold unsalted butter, cut into small pieces
• Pinch of salt, to taste

Instructions

1. Start the potatoes. Put the potato chunks in a medium pot and cover with cold water by 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a steady simmer and cook for 12 to 15 minutes, until the potatoes are very tender and a fork slides in with no resistance.
2. Mash until creamy. Drain the potatoes well and return them to the warm pot for 1 minute to steam off extra moisture. Add the butter, warmed milk, sour cream or cream, salt, and black pepper. Mash until smooth and fluffy. For a more rustic texture, leave a few small lumps. Cover and keep warm over very low heat.
3. Season the steaks. Pat the ribeyes dry with paper towels. Season all over with salt and black pepper. Let them sit at room temperature for 15 to 20 minutes while the potatoes cook, which helps them sear more evenly.
4. Sear the ribeye. Heat a heavy skillet, preferably cast iron, over medium-high heat until very hot. Add the oil. Lay in the steaks and cook without moving them for 3 to 4 minutes on the first side, until a deep brown crust forms. Flip and cook 2 to 4 minutes more for medium-rare, depending on thickness.
5. Finish with butter and herbs. Reduce the heat to medium-low. Add the butter, garlic, and herbs if using. Tilt the pan and spoon the melted butter over the steaks for about 1 minute. The butter should smell nutty, not dark or burnt.
6. Check doneness. For medium-rare, the center should feel warm and springy and register about 130 to 135°F on an instant-read thermometer. For medium, aim for 135 to 140°F. Transfer the steaks to a plate and rest for 8 to 10 minutes.
7. Make the pan sauce. Pour off excess fat, leaving about 1 tablespoon in the skillet. Add the shallot and cook over medium heat for 1 minute, stirring. Pour in the red wine and scrape up the browned bits from the bottom of the pan. Simmer until reduced by about half and the wine no longer smells sharp, 3 to 4 minutes.
8. Finish the sauce. Add the beef broth and simmer 2 to 3 minutes more, until lightly glossy. Stir in the Dijon mustard and then whisk in the cold butter pieces one at a time. The sauce should turn silky and lightly coat the back of a spoon. Taste and add a pinch of salt if needed.
9. Slice and serve. Cut the rested ribeye against the grain into thick slices. Spoon mashed potatoes onto warm plates, fan the steak over the potatoes, and finish with the red wine pan sauce.

Tips

• For the best crust, dry the steaks well before seasoning and make sure the skillet is fully hot before the meat goes in.
• If your steaks are thicker than 1 1/4 inches, add another minute or two per side and rely on temperature for doneness.
• A potato ricer will give the smoothest mashed potatoes, but a sturdy hand masher works well too.
• Swap the sour cream for extra butter or a splash of cream cheese if you want a richer mash.

Serving ideas

Serve this with a simple green salad, roasted asparagus, or buttered green beans if you want something fresh on the side. A glass of the same dry red wine you used in the sauce makes the meal feel complete. If you like a little extra richness, add sautéed mushrooms to the pan sauce after the shallot.

Storage notes

Store leftover steak and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat the potatoes gently with a splash of milk over low heat or in short bursts in the microwave, stirring often. Rewarm the steak slowly in a low oven or in a skillet over gentle heat so it does not overcook. The pan sauce can be reheated in a small saucepan with a spoonful of broth or water if it thickens too much.

Sources

• FoodData Central
• King Arthur Learn