Nutrition balance score
Good
Glycemic Index
74
High
Glycemic Load
99
High
Nutrition per serving
Calories1812.5 kcal (91%)
Total Fat112.4 g (161%)
Carbs133.4 g (51%)
Sugars23.4 g (26%)
Protein72.7 g (145%)
Sodium1007.3 mg (50%)
Fiber15.5 g (55%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the ribeye steak
For the caramelised onions
2onions
large, thinly sliced
2 Tbspbutter
1 Tbspolive oil
1 Tbspbrown sugar
¼ cupbalsamic vinegar
salt
pepper
For the mashed potatoes
Instructions
Caramelise the onions
Step 1
Heat the butter and olive oil in a large skillet over medium heat.
Skillet
Wooden Spoon
butter2 Tbsp
olive oil1 TbspStep 2
Add the sliced onions and cook, stirring occasionally, until they begin to soften, about 10 minutes.
Wooden Spoon
onions2 Step 3
Stir in the brown sugar and balsamic vinegar.
brown sugar1 Tbsp
balsamic vinegar¼ cupStep 4
Continue to cook, stirring occasionally, until the onions are deeply caramelized and jam-like, about 20-25 mins
Step 5
Season with salt and pepper to taste. Remove from heat and set aside.
Bowl
salt
pepperPrepare the mashed potatoes
Step 6
Boil the cubed potatoes in a large pot of salted water until tender, about 15-20 minutes.
Sauce PanStep 7
Drain and return to the pot.
ColanderStep 8
Add the butter and milk to the potatoes and mash until smooth and creamy.
Potato MasherStep 9
Season with salt and pepper to taste.
salt
black pepperCook the ribeye steak
Step 10
Heat olive oil in a heavy skillet or cast-iron pan over high heat until very hot.
SkilletStep 11
Season the ribeye steaks generously with salt and black pepper.
ribeye steaks2 saltblack pepperStep 12
Add the steaks to the hot skillet and sear for 3-4 minutes on each side for medium-rare
TongsStep 13
In the last minute of cooking, add the minced garlic and thyme to the skillet. Spoon the melted butter over the steaks.
SpoonStep 14
Remove the steaks from the skillet and let them rest for 5 minutes before slicing.
Plate
KnifeNotes
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