2. Cook the Steak
1. Pat steak dry with paper towels. Season generously on both sides with salt, pepper, and thyme.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add the steak and sear for 3–4 minutes per side for medium-rare (adjust time to preferred doneness).
4. In the last 2 minutes, add butter and garlic to the skillet, spooning the melted butter over the steak as it cooks.
5. Transfer steak to a plate, tent with foil, and let it rest for 5 minutes.
3. Caramelize the Onions
1. In the same skillet (with the steak juices), add sliced onions.
2. Lower heat to medium and cook, stirring occasionally, until golden and caramelized (about 10 minutes).
4. Serve
1. Slice the ribeye against the grain.
2. Spoon creamy mashed potatoes onto a plate, top with steak slices, and pile caramelized onions on top.
3. Drizzle with any pan juices and serve hot.
💡 Chef’s Tip: For extra flavor, you can add a splash of balsamic vinegar to the onions while
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