Creamy Mashed Potatoes and Succulent Ribeye Steak

Directions

• Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt.
• Bring the water to a boil and cook the potatoes until they are fork-tender, about 15-20 minutes.
• Drain the potatoes and return them to the pot. Mash them with a potato masher or fork.
• In a small saucepan, heat the butter and milk over low heat until the butter is melted and the mixture is warm.
• Pour the butter and milk mixture over the mashed potatoes, and continue mashing until smooth and creamy. Add salt and pepper to taste.
• Garnish with chopped chives or parsley if desired.
  
• Remove the ribeye steak from the refrigerator and let it come to room temperature for about 30 minutes. Pat it dry with paper towels to remove excess moisture.
• Season the steak generously with salt and black pepper on both sides.
• Heat olive oil in a heavy skillet or cast-iron pan over medium-high heat.
• Once the pan is hot, add the ribeye steak. Sear for 3-4 minutes on each side for medium-rare, adjusting the time for your preferred doneness.
• During the last minute of cooking, add butter, crushed garlic, and thyme or rosemary (if using) to the pan. Tilt the pan slightly and baste the steak with the melted butter using a spoon.
• Remove the steak from the pan and let it rest on a cutting board for a few minutes.
• Slice the ribeye against the grain and serve immediately.