Description
A hearty, comfort-food plate featuring juicy cowboy-style butter-basted ribeye, crunchy onion rings, and velvety mashed potatoes. Trust me, you’re going to love this, it’s worth every bite.
Ingredients
- Ribeye steak: 2 steaks, about 12 oz each, at room temperature
- Unsalted butter: 6 tbsp for finishing steak, plus 4 tbsp for mashed potatoes
- Garlic: 3 cloves, finely minced
- Fresh parsley: 2 tbsp, finely chopped
- Yellow onions: 2 large, cut into 1/2 inch rings
- All-purpose flour: 1 cup for dredging and batter
- Cornstarch: 2 tbsp to boost crispness
- Baking powder: 1 tsp for light batter
- Eggs: 2 large, whisked
- Whole milk: 1 cup for onion ring batter
- Russet potatoes: 4 large, peeled and cut into chunks
- Heavy cream: 1/2 cup, warmed for mash
- Vegetable oil: 4 cups for frying
- Kosher salt: 2 tsp, divided, plus more to taste
- Black pepper: 1 tsp, freshly ground
- Optional smoked paprika: 1/2 tsp for finishing
Instructions
- Prep potatoes: Place potato chunks in a pot, cover with cold water, add a generous pinch of salt, and bring to a boil. Simmer until fork tender, 15 to 18 minutes.
- Make herb butter: In a small bowl, mix 6 tbsp softened butter with minced garlic and parsley. Chill briefly so it holds shape.
- Heat for frying: In a heavy pot, heat vegetable oil to 350°F, maintaining steady temperature.
- Set up onion rings: In one bowl whisk eggs with milk. In a second bowl combine flour, cornstarch, baking powder, 1/2 tsp salt, and a pinch of pepper.
- Batter and fry rings: Dredge onion rings in dry mix, dip in egg-milk, then back into dry mix. Fry in batches 2 to 3 minutes until golden and crisp. Drain on a rack and keep warm in a 250°F oven.
- Sear steaks: Heat a cast iron skillet over medium-high until very hot. Pat steaks dry and season with 1 tsp salt and remaining pepper. Sear 3 to 4 minutes per side to medium-rare or to desired doneness.
- Butter baste: Reduce heat to medium-low, add half the herb butter to the pan, tilt, and spoon over steaks for 30 to 45 seconds. Transfer to a board and rest 5 minutes.
- Finish mashed potatoes: Drain potatoes well. Mash with 1/2 cup warm heavy cream and 4 tbsp butter. Season to taste with salt and pepper for a silky texture.
- Plate: Spoon mashed potatoes onto plates, slice steaks across the grain, and arrange on top. Crown with onion rings. Dot with remaining herb butter and a sprinkle of smoked paprika if using.
Notes
- Note: Keep fried onion rings on a rack in a low oven so they stay crisp.
- Note: Warm dairy before adding to potatoes for extra smooth mash.
- Note: Let steak rest before slicing to keep juices in the meat.
Nutrition
- Serving Size: 1 plated serving
- Calories: 780
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 48 g
- Saturated Fat: 22 g
- Unsaturated Fat: 24 g
- Trans Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 165 mg
Keywords: cowboy steak, butter basted ribeye, onion rings, mashed potatoes, comfort food, herbed butter steak