Classic Seared Ribeye Steak with Creamy Mashed Potatoes and Gravy Step-by-step instructions

Before you start

Before starting, ensure all ingredients are at room temperature for at least 20 minutes to promote even cooking. Pat the steaks thoroughly dry with paper towels to ensure a crisp sear. Have a clean cutting board and a sharp knife ready for slicing the cooked steak.

Keep a whisk and a spoon nearby for deglazing the pan and serving the gravy. Ensure the serving plates are slightly warmed if possible, as this helps keep the meal at the perfect temperature while eating.

Instructions

Mashed Potato Preparation

1. 1Prepare the Potatoes
   Place the peeled and quartered potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain the potatoes well and return them to the pot. Add the butter and mash until smooth and fluffy. Keep warm until serving.
   Look for Potatoes should be tender enough to break apart easily with a fork.
   Tip Adding butter while the potatoes are still hot helps it melt evenly for a smoother mash.

The potatoes are ready when they are soft enough to be easily crushed by a fork. They should look fluffy and uniform in texture once the butter is fully incorporated. Check that the seasoning is adjusted to your preference before setting them aside to stay warm while you focus on the steak.

Steak Searing

2. 2Sear the Ribeye
   Heat a heavy-duty cast iron skillet over high heat. Pat the steaks dry with paper towels and season with salt and pepper. Place the steaks into the hot skillet. Sear until a deep brown crust forms, about 4 to 5 minutes per side for medium-rare. Ensure the internal temperature reaches 145°F (63°C). Remove the steaks from the pan and let them rest on a board for at least 5 minutes before slicing.
   Look for The steak should develop a deep, dark brown crust on the exterior.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a heavy skillet to ensure consistent heat distribution across the surface of the meat.

The steak is ready when a deep, dark brown crust has formed on the surface and the internal temperature reaches 145°F (63°C).

The meat should smell intensely savory and look perfectly caramelized. Ensure it rests for 5 minutes on a cutting board before you begin slicing it against the grain.

Gravy Reduction

3. 3Prepare the Pan Gravy
   In the same skillet used for the steak, pour in the pan drippings and water. Scrape the bottom of the pan with a whisk to release the flavorful browned bits. Simmer the liquid over medium heat until it reduces slightly and thickens into a glossy sauce. Pour the warm gravy over the sliced steak and mashed potatoes just before serving.
   Look for The sauce should coat the back of a spoon when it is ready.
   Tip Deglazing the pan with water captures all the concentrated flavor left behind from the searing process.

The gravy is complete when it has reduced slightly and thickened enough to coat the back of a spoon. It should have a glossy, deep brown appearance and a rich, savory aroma. Once it reaches this consistency, it is ready to be poured over the sliced steak and the mashed potatoes.

Common mistakes

A common mistake is overcrowding the skillet, which lowers the pan temperature and prevents the steak from searing properly. Cook the steaks one at a time if the pan is not large enough to hold them comfortably.

Another error is not allowing the steak to rest, which causes the juices to escape immediately upon slicing, resulting in dry meat. Finally, ensure the pan is sufficiently hot before adding the steak; if the pan is cold, the meat will steam rather than sear.

How to tell it’s done

To ensure the steak is cooked correctly, use a meat thermometer inserted into the thickest part of the meat. A reading of 145°F (63°C) indicates medium-rare, which is ideal for a ribeye. The meat should feel firm yet yielding to the touch.

Letting the steak rest for at least 5 minutes after cooking allows the internal juices to redistribute throughout the meat, ensuring that every bite is tender and moist when you eventually slice into it.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest