Pan Seared Rib Eye with Caramelized Onion Sauce and Garlic Mashed Potatoes

We still had some leftover Pan-Seared Rib Eye from last Tuesday and we REALLY had to eat it before a forest starts to grow on it. :/

So, when we went to the Sacramento Farmer’s Market for the first time today, we bought some potatoes and an onion to create the fixin’s the enhance the steak. *smile*

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Pan-Seared Rib Eye with Caramelized Onion Sauce

Ingredients:
1 Pan-Seared Rib Eye (prepare the rib eye as described in my Rib Eye Sandwich post)
1 Tbsp Vegetable Oil
1 Small Onion, sliced and separated into strips
1/2 Bulb Garlic, chopped
1 Tbsp Flour
1 Cup Water
Black Pepper
Salt
Chili Powder
Sugar

Directions:
1. Slice the rib eye. Pan-sear each slice of rib eye for 30 seconds on each side. Just until hot (this is assuming that the rib eye was already cooked to the desired doneness). Remove from pan and set aside.
2. Heat 1/2 Tbsp oil. Saute onions until soft and brown. Add garlic and saute until soft and brown (the onions should be VERY DARK!). Add flour and stir until the onion and garlic are pieces are evenly coated.
3. Add water and stir well. The water should thicken quickly. Add salt, pepper, chili powder, and sugar to taste.
4. Smother over the steak slices and serve.

Garlic Mashed Potatoes (adapted from Cook’s Illustrated)

Ingredients:
Garlic Cloves from two bulbs, skin left on
2 lbs Potatoes (I used Yukon Gold)
1 Stick Butter
1 Cup Half & Half, warmed (I used 6 oz of Heavy Cream and 2 oz of Milk, and I forgot to warm mine)
Salt & Pepper to taste

Directions:
1. Toast garlic, covered, in small skillet over lowest possible heat, shaking pan frequently, until cloves are dark spotty brown and slightly softened, about 22 minutes. Off heat, let stand, covered, until fully softened, 15 to 20 minutes. Peel cloves and, with paring knife, cut off woody root end. Set aside.
2. While garlic is toasting, place potatoes in large saucepan and cover with 1 inch water. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance), 20 to 30 minutes. Drain.
3. Peel back potato skin with paring knife and set in a large deep bowl. Cut potato into smaller chunks. Add garlic in with the potatoes. Using a potato masher, mash potatoes and garlic to the desired consistency (I like tiny chunks in mine).
4. Stir in butter with wooden spoon until incorporated; gently whisk in half-and-half, salt, and pepper to taste. Serve immediately.

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