Ribeye Steak with Garlic-Herb Potato Mash
70% authentic · Fusion
A creative twist that transforms the baked potato into a creamy mash, infused with simple aromatics, served alongside a pan-seared ribeye. This offers a different texture and flavor profile.
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Ingredients
- Ribeye2 (10 oz each)
- Baked potato2
- Cooking oil3 tbsp
- Saltto taste
- Black pepperto taste
- Garlic1 clove
- Fresh herbs (e.g., parsley, chives)1 tbsp, chopped
Steps
- 1
Preheat your oven to 400°F (200°C).
- 2
Wash the baked potatoes. Pierce them with a fork and bake for 45-60 minutes, or until tender.
- 3
While potatoes bake, prepare the ribeye steaks. Pat dry and season generously with salt and pepper.
- 4
Heat 1 tbsp of cooking oil in a frying pan over medium-high heat. Sear the steaks for 3-4 minutes per side for medium-rare. Rest for 10 minutes.
- 5
Once the potatoes are cooked, carefully scoop the flesh out into a bowl, leaving the skins behind. Discard the skins.
- 6
Add 1 tbsp of cooking oil to the potato flesh. If using, mince the garlic clove very finely and add it. Mash the potatoes with a fork or masher until mostly smooth. Stir in the chopped fresh herbs (if using). Season with salt and pepper to taste.
- 7
Gently warm the mashed potatoes in a saucepan over low heat if needed, stirring occasionally. Do not boil.
- 8
Slice the rested ribeye steaks. Serve alongside the garlic-herb potato mash.
