Pan-Seared Salt & Pepper Ribeye Steaks
Ribeye Steak  |  2 Servings

Pan-Seared Salt & Pepper Ribeye Steaks with White Cheddar Mashed Potatoes


  • 2 5 Star Ribeye Steaks, boneless, 1 to 1-1/2 inches think
  • 2 tablespoons canola oil
  • Coarse Salt and Cracked Black Pepper (optional)
  • 2-1/2 to 3lbs. Yukon Gold Potatoes, peeled and quartered
  • 1/4 cup (1/2 stick) unsalted butter
  • 1-1/2 to 2 cups half & half, hot
  • 1-3/4 cup coarsely grated white cheddar cheese
  • 3 ears fresh corn (or 1 – 11oz. canned corn, drained)


  1. Allow steaks to rest at room temperature for 30 minutes prior to cooking. Place potatoes in a large pot and cover with water. Add salt and bring to a boil.
  2. Open corn husks and remove as much silk as possible. Rewrap husk. Dip in cold water and wrap in aluminum foil. Cook on preheated grill on medium-high heat until you hear the corn sizzling, turning from time to time and until they start to lightly char. Remove from grill and cool slightly. Cut the kernels from cobs and reserve.
  3. Once potatoes are tender, drain and mash. Heat half and half in a small saucepan over medium heat until simmering. Melt butter in a saute pan until it starts to brown over medium-low heat. Add chopped sage and stir. Add butter mixture to potatoes as well as the hot half and half and mix. Fold in most of the grated cheese and corn. Season with salt and pepper to taste. Place into buttered casserole pan. Top with remaining cheese, corn and sage. Keep warm.
  4. Brush steaks lightly with oil. Season steaks with coarse salt and freshly cracked pepper. Preheat a large, heavy skillet over medium-high heat. Place steaks into skillet. Do not move them around. Turn steaks after 2 to 4 minutes per side or until desired doneness. 120°F to 125°F for rare, 125°F to 130°F for medium-rare or 130°F to 135°F for medium. Tent loosely with foil and set aside to rest for 5 minutes. Serve alongside mashed potatoes and enjoy!