**Ribeye Steak with Caramelized Onions and Mashed Potatoes*

Savor the rich, juicy flavor of a perfectly seared ribeye steak topped with sweet, caramelized onions. Paired with creamy, buttery mashed potatoes, this classic dish is an ideal choice for a special dinner.

Ingredients:

*For the Ribeye Steak:*

– 2 large ribeye steaks (1.5-2 inches thick)

– 2 tbsp olive oil

– Salt and black pepper to taste

– 2 cloves garlic, minced

– 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)

– 2 tbsp butter

*For the Caramelized Onions:*

– 2 large onions, thinly sliced

– 2 tbsp butter

– 1 tbsp olive oil

– 1 tbsp brown sugar

– 1/4 cup balsamic vinegar

– Salt and pepper to taste

*For the Mashed Potatoes:*

– 4 large potatoes, peeled and cubed

– 1/4 cup butter

– 1/2 cup milk

– Salt and pepper to taste

– Fresh chives, chopped (for garnish)

Directions:

**Caramelize the Onions:**

– Heat the butter and olive oil in a large skillet over medium heat.

– Add the sliced onions and cook, stirring occasionally, until they start to soften, about 10 minutes.

– Stir in the brown sugar and balsamic vinegar. Continue cooking, stirring occasionally, until the onions are deeply caramelized and jam-like, about 20-25 minutes.

– Season with salt and pepper. Remove from heat and set aside.

**Prepare the Mashed Potatoes:**

– Boil the cubed potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and return to the pot.

– Add the butter and milk, then mash until smooth and creamy.

– Season with salt and pepper to taste. Keep warm until ready to serve. Garnish with fresh chives if desired.

**Cook the Ribeye Steaks:**

– Heat olive oil in a heavy skillet or cast-iron pan over high heat until very hot.

– Season the ribeye steaks generously with salt and black pepper.

– Add the steaks to the hot skillet and sear for 3-4 minutes on each side for medium-rare, or adjust the time based on your preferred level of doneness.

– In the last minute of cooking, add the minced garlic and thyme to the skillet. Spoon the melted butter over the steaks.

– Remove the steaks from the skillet and let them rest for 5 minutes before slicing.