45 min
Loaded Southwest Ribeye Rice Bowls
Chile-lime ribeye over rice with corn, black beans, avocado, salsa, cheese, and smoky chipotle ranch.
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Garlic-Butter Cast-Iron Ribeye with Steakhouse Mash
Deeply seared ribeyes basted with garlicky herb butter, served with creamy mashed potatoes and snappy green beans.
Directions
Temper and season the steaks
Pat the ribeyes very dry. Season all over with 1 1/4 teaspoons salt and 3/4 teaspoon pepper, then leave at room temperature for 20 minutes while you start the potatoes.
Make the steakhouse mash
Cover the potatoes with cold salted water, bring to a simmer, and cook for 14 to 16 minutes until completely tender. Drain well, return to the warm pot for 1 minute, then mash with 3 tablespoons butter, warm milk, Dijon, and the remaining salt and pepper.
Blister the green beans
Heat a large cast-iron skillet over medium-high. Add 1 tablespoon butter and the green beans; cook for 6 to 8 minutes, turning occasionally, until bright green and blistered. Add 2 tablespoons water, cover for 2 minutes, then transfer to a plate.
Sear the ribeyes
Wipe the skillet dry and heat until very hot. Add oil, then the steaks. Sear without moving for 3 to 4 minutes. Turn and cook 2 minutes more. Reduce the heat to medium and add the remaining 2 tablespoons butter, garlic, and thyme.
Baste, rest, and serve
Tilt the pan and spoon the foaming garlic butter over the steaks for 1 to 3 minutes, checking the center with an instant-read thermometer. Transfer to a board and rest for at least 5 minutes before slicing. Serve with the mash, green beans, and pan butter.
Why this works
Why it worksA dry steak and a ripping-hot skillet create a dark crust before the center overcooks.
Why it worksAdding butter after the initial sear keeps the milk solids from burning while still flavoring the beef.
Why it worksLetting drained potatoes steam dry prevents watery mashed potatoes.
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Swaps & notes
Easy swaps
- Use strip steaks of similar thickness and rely on temperature rather than the clock.
- Replace green beans with asparagus; cook it uncovered for 4 to 6 minutes.
- For dairy-free plates, use olive oil in the skillet and unsweetened oat milk plus plant butter in the mash.
Cook notes
- Steak carryover temperature rises several degrees while resting, so pull it just before your target doneness.
- USDA guidance for whole beef steaks is a minimum 145°F followed by a 3-minute rest.
- Do not crowd both steaks into a small skillet; sear in batches if they cannot lie flat.
Storage
Refrigerate sliced steak, potatoes, and beans in separate airtight containers for up to 4 days. Reheat steak gently in a covered skillet with a spoonful of water; warm the mash with a splash of milk. Heat leftovers to 165°F.
Questions
Can I use bone-in ribeyes?
Yes. Choose steaks of similar thickness and allow a few extra minutes near the bone, checking the coolest part with a thermometer.
Why did the skillet smoke so much?
A little smoke is normal during a hard sear. Use a high-heat oil, turn on the hood, and add butter only after lowering the heat.
Can I make the potatoes ahead?
Yes. Make them up to 2 days ahead, refrigerate, and reheat slowly with extra milk and butter until smooth and steaming.
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Garlic-Butter Cast-Iron Ribeye with Steakhouse Mash
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1. Temper and season the steaksPat the ribeyes very dry. Season all over with 1 1/4 teaspoons salt and 3/4 teaspoon pepper, then leave at room temperature for 20 minutes while you start the potatoes.
2. Make the steakhouse mashCover the potatoes with cold salted water, bring to a simmer, and cook for 14 to 16 minutes until completely tender. Drain well, return to the warm pot for 1 minute, then mash with 3 tablespoons butter, warm milk, Dijon, and the remaining salt and pepper.
3. Blister the green beansHeat a large cast-iron skillet over medium-high. Add 1 tablespoon butter and the green beans; cook for 6 to 8 minutes, turning occasionally, until bright green and blistered. Add 2 tablespoons water, cover for 2 minutes, then transfer to a plate.
4. Sear the ribeyesWipe the skillet dry and heat until very hot. Add oil, then the steaks. Sear without moving for 3 to 4 minutes. Turn and cook 2 minutes more. Reduce the heat to medium and add the remaining 2 tablespoons butter, garlic, and thyme.
5. Baste, rest, and serveTilt the pan and spoon the foaming garlic butter over the steaks for 1 to 3 minutes, checking the center with an instant-read thermometer. Transfer to a board and rest for at least 5 minutes before slicing. Serve with the mash, green beans, and pan butter.