Garlic Butter Ribeye with Creamy Mashed Potatoes

Cook the Potatoes: Place the peeled and cubed potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.
Mash and Mix: Drain the potatoes and return them to the pot. Add heavy cream, butter, and sour cream. Mash until smooth and creamy.
Season and Keep Warm: Add salt and pepper to taste. Keep warm until ready to serve.
For the Steak:
Preheat the Oven: Set your oven to 400°F (200°C).
Season the Steaks: Generously season both sides of the ribeye steaks with salt and black pepper.
Sear the Steaks: Heat a large oven-safe skillet over medium-high heat. Melt 4 tbsp butter and add the minced garlic, thyme, and rosemary. Once fragrant, add the steaks. Sear for 2-3 minutes per side until a golden-brown crust forms.
Finish in the Oven: Transfer the skillet to the oven and cook for 5-7 minutes for medium-rare (adjust cooking time for preferred doneness).
Rest the Steaks: Remove from the oven and let the steaks rest for 5 minutes before serving.
To Serve:
Plate the mashed potatoes and place the ribeye steaks on top.
Drizzle any remaining garlic butter from the skillet over the steaks.
Garnish with fresh chives and serve hot.
Serving and Storage Tips