clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sliced ribeye and mashed potatoes on a red plate

The Perfect Valentine’s Day Ribeye with Creamy Mashed Potatoes

  • Author: Teri Turner
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 2 servings
  • Category: Dinner
  • Method: Stovetop


This Porter Road seared ribeye is perfect for date night or Valentine’s Day. It’s simple but absolutely luscious and delicious.


For the herbed butter (optional)

½ stick of unsalted butter, softened

1 to 2 garlic cloves, pressed

2 tablespoons chopped parsley

1 tablespoon chopped chives

½ teaspoon kosher salt, or to taste

¼ teaspoon freshly ground black pepper


For the Mashed Potatoes [may need more salt]

3 pounds Yukon Gold Potatoes, peeled and cut into quarters

2 tablespoons + 1 ½ teaspoons kosher salt, divided

¾ cup whole milk (or substitute ½ cup chicken broth)

1 stick unsalted butter, plus 4 tablespoons (optional for serving)

½ teaspoon freshly ground black pepper


For the Steak

1 (1.35 lbs.) Porter Road Dry Aged Bone-In Ribeye steak

1 ½ teaspoons kosher salt

¼ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, optional


Make the Herbed Butter

In a small bowl, add the softened butter, garlic, parsley, chives, salt, and pepper. Mix until combined. Spoon the butter onto a piece of plastic wrap and shape it into a log, wrapping the plastic over the log then twisting the ends to seal the edges and compact the butter. Place in the fridge to set and cool until firm, for about 30 minutes.


Make the Mashed Potatoes:

Preheat oven to 200°F.


Put the potatoes in a large pot with 1 tablespoon of salt and cover them with cold water. Over high heat, bring the potatoes to a boil, then reduce heat to medium or medium low, partially cover and continue to cook until tender when poked with a fork, about 20 minutes. Drain in a colander and return to the pan.


Meanwhile, in a small saucepan over medium heat, combine the milk (or chicken broth) and butter, stirring until the stick of butter is melted, but the milk is not boiling.

Mash the potatoes with the potato masher and slowly add the hot milk and butter mixture. Add the remaining 1 ½ teaspoons of salt, the pepper and stir gently to combine. Finish off by mixing briefly with an electric mixer until smooth. Add more salt and pepper, to taste. If desired, add an additional 4 tablespoons of butter to the potatoes, allow it to melt and then fold it in.

Cover and place them in the oven to keep warm until serving.

Make the Steak

Remove steak from the fridge and allow it come to room temperature, about 60 minutes. Using a paper towel, pat the steak dry. Season the steak with salt and pepper on both sides. Cut a piece of fat from the side and place in the pan over medium heat. Let the fat render and release its oil, moving it around the pan, using tongs, for about 10 minutes. Remove the burned fat piece. (If preferred, heat 2 tablespoons of olive oil in lieu of the fat.) Increase the heat to high, and once the pan is very hot add the steak. Cook the steak 3 to 4 minutes per side. Holding the steak upright with tongs, sear the edges of the steak,  about 1 minute or less.


NOTE: 3 minutes per side is usually rare and 4 minutes per side is usually medium.


Remove the steak from the pan and place on a wooden board.  Put a few slices of the herbed butter on top. Allow it to rest for about 10 minutes.


Slice the steak and serve with the mashed potatoes and your choice of green vegetable, such as broccolini, green beans, or asparagus. Serve with more herbed butter and enjoy!


To test the doneness of your steak, check out my favorite trick here

Keywords: ribeye, date night dinner