Cowboy ribeye steak with garlic butter, mashed potatoes and broccoli
Ingredients
For the steak:
1 bone-in ribeye steak (about 3.8–5 cm thick)
1 tablespoon olive oil (or vegetable oil)
Salt, black pepper and garlic powder to taste
½ tsp smoked paprika (optional)
– 2 tbsp unsalted butter
3 cloves of garlic, crushed
2–3 sprigs of fresh thyme or rosemary
For the garlic butter:
½ cup of softened unsalted butter
2 cloves of garlic, minced
1 tablespoon of finely chopped fresh parsley
½ tsp lemon juice
Add a pinch of salt and pepper.
For the mashed potatoes:
4 medium potatoes, peeled and cubed
3 tbsp butter
½ cup of warm milk or cream
Salt and pepper, to taste.
For the broccoli:
2 cups of fresh broccoli florets
1 tablespoon butter or olive oil
A pinch of salt
For the optional but delicious pan sauce:
½ cup beef broth
¼ cup red wine (or more broth)
1 tsp Dijon mustard
1 tbsp butter
Instructions:
1. Prepare the garlic butter.
In a small bowl, mix together softened butter, minced garlic, parsley, lemon juice, salt and pepper.
Shape the mixture into a small log or ball, wrap it in cling film and chill until needed.
2. Cook the steak.
Pat the ribeye steak dry with kitchen roll. Season generously with salt, black pepper, garlic powder and smoked paprika.
Heat a cast-iron skillet over a high heat. Add olive oil.
When hot, sear the steak for 3–4 minutes on each side until a deep crust forms.
Reduce the heat to medium, then add the butter, smashed garlic and thyme.
Baste the steak in the melted butter for a further 1–2 minutes to reach a medium-rare internal temperature of 130°F/54°C.
Remove from the pan and leave to rest for 5–10 minutes.
3. Make the pan sauce (optional).
In the same skillet, deglaze with red wine or beef broth, scraping up any browned bits.
Stir in the Dijon mustard and a knob of butter. Simmer until slightly thickened.
4. Make the mashed potatoes.
Boil the potatoes in salted water until tender (about 15 minutes).
Drain them, then mash them and add butter and warm milk. Season with salt and pepper.
5. Steam the broccoli.
Steam the broccoli for 3–4 minutes until it is bright green and tender-crisp.
Toss with butter or olive oil and a pinch of salt.
6. Assemble
Arrange the mashed potatoes and broccoli on a plate.
Place the rested ribeye steak on top.
Top with a generous pat of garlic butter and drizzle with the pan sauce.
Garnish with a sprig of thyme for presentation.
🔸 Serving tip:
Best enjoyed with a glass of red wine or creamy peppercorn sauce on the side.
