Ingredients:

For the Steak:

• 2 ribeye steaks (about 1.5 inches thick)

• Salt and black pepper to taste

• 2 tablespoons olive oil

• 4 sprigs of fresh thyme

• 2 cloves garlic, minced

For the Truffle Mashed Potatoes:

• 4 large potatoes, peeled and cut into chunks

• 1/2 cup unsalted butter

• 1/2 cup heavy cream

• Salt and white pepper to taste

• 1 tablespoon truffle oil

• Chopped chives for garnish

For the Red Wine Reduction:

• 1 cup red wine

• 1/4 cup beef stock

• 1 tablespoon balsamic vinegar

• 1 tablespoon honey

• Salt and black pepper to taste

Instructions:

1. Prepare the Steak:

a. Preheat the grill or grill pan over medium-high heat.

b. Season the ribeye steaks with salt and black pepper.

c. Drizzle olive oil over the steaks and rub minced garlic on both sides.

d. Place the steaks on the hot grill and cook to your preferred doneness, about 4-5 minutes per side for medium-rare. (COOK TO INTERNAL TEMP!!)

In the last minute of cooking, add fresh thyme sprigs to the grill and baste the steaks with the herb-infused oil.

2. Make the Truffle Mashed Potatoes:

a. Boil the peeled and chopped potatoes in salted water until tender.

b. Drain the potatoes and mash them with butter, heavy cream, salt, and white pepper until smooth.

c. Stir in truffle oil until well combined.

d. Adjust the seasoning to taste.

e. Garnish with chopped chives.

3. Prepare the Red Wine Reduction:

a. In a saucepan, combine red wine, beef stock, balsamic vinegar, and honey.

b. Bring the mixture to a simmer over medium heat and let it reduce by half, stirring occasionally.

c. Season with salt and black pepper to taste.

4. Plate and Serve:

a. Place a generous scoop of truffle mashed potatoes on each plate.

b. Top with a grilled ribeye steak.

c. Drizzle the red wine reduction over the steak.

d. Garnish with additional fresh thyme and chives.

Enjoy your restaurant-quality steak and potatoes! This elegant dish is sure to impress with its rich flavors and luxurious elements.