Ribeye Steak with Roasted Garlic Pan Sauce, Mashed Potatoes and Green Beans

Indulge in a steakhouse-worthy meal at home with this ribeye steak recipe. The star of the show is a perfectly seared ribeye, topped with a luxurious pan sauce made from roasted garlic and beef demi-glace. The sauce captures all the savory browned bits from the pan, creating a rich condiment that elevates every bite.

On the side, enjoy creamy mashed potatoes flecked with fresh chives and crisp roasted green beans. This complete dinner is elegant enough for a special occasion yet simple enough for a weeknight treat. Follow these steps to achieve a restaurant-quality result in your own kitchen.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

20 ounce Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Thinly slice chives. Place garlic cloves in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.
2. Place garlic foil packet on a baking sheet. Roast on top rack for 10 minutes. After 10 minutes, carefully add green beans to sheet; toss with a large drizzle of olive oil, salt and pepper. Return to oven until garlic has softened and green beans are browned and tender, 12-15 minutes.
3. While garlic roasts, place potatoes in a large pot with enough salted water to cover by 2 inches. Boil until tender when pierced with a fork, 15-20 minutes. Reserve 1 cup potato cooking liquid, then drain and return potatoes to pot. Mash until smooth, then stir in sour cream, salt and pepper. If needed, add reserved potato cooking liquid a splash at a time until potatoes are creamy. Keep covered until ready to serve.
4. While green beans roast, pat steak very dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Once oil is hot, add steak and cook to desired doneness, 3-6 minutes per side, depending on thickness of meat. (TIP: If steak has a layer of fat on one side, use tongs to flip meat and sear until fat is rendered and crispy.) Turn off heat; transfer to a cutting board to rest. Wipe out pan.
5. Once garlic is done, transfer to a cutting board and mash with a fork. Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for steak. Add mashed garlic (start with half and add more if desired); cook for 30-60 seconds. Add demi-glace and ¼ cup water (⅓ cup for 4). Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in another 1 TBSP butter (2 TBSP for 4) and any resting juices from steak. Season with salt and pepper.
6. Slice steak against the grain. Stir half the chives into potatoes. Divide potatoes, green beans and steak between plates. Top steak and potatoes with sauce. Garnish with remaining chives.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with another tender cut like New York strip or filet mignon, but cooking times may vary.

Can I make the mashed potatoes ahead of time?

Yes, you can mash the potatoes and keep them warm in a covered pot. Add a splash of milk or reserved cooking liquid when reheating.

What can I use instead of beef demi-glace?

You can substitute with beef broth or stock, but the sauce will be thinner. For a richer flavor, reduce the broth by simmering.