VIDEO: Rosemary Ribeye & Mashed Potatoes

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As the weather turns cold, here’s a delicious way to make steaks in door on the stove top. Served with a pile of brown butter sage mashed potatoes, this easy Bachelor Cooking recipe is easily delicious.


Prep Time: 15 min    Cook Time: 30 min


  • 2 Ribeye Steaks
  • 4 Sprigs of Rosemary
  • Salt & Pepper
  • 3 Tablespoon Butter
  • 1 Tablespoon Olive Oil (substitute: vegetable oil)
  • 1 Clove Elephant Garlic (substitute: 4 regular cloves) – Minced
  • 6 Small/medium sized Russet Potatoes – Diced small
  • 3/4 Cup of Sour Cream
  • 3/4 Cup of Milk
  • 4 Leaves of Sage


  1. Bring a large pot of Water to boil
  2. Wash, Dry, and Dice Potatoes into small pieces. Add to boiling water.
  3. Turn your Cast Iron Skillet up to medium-low heat and add oil.
  4. Salt & Pepper both sides of your steak. Add to hot Cast Iron Skillet.
  5. Before first flip (4-6 min) add Garlic & Rosemary
  6. Flip the Steak and add Butter (1/2 tablespoon per steak). Cook for another 4-6 min.
  7. When the potatoes are soft enough to pierce easily with a fork, turn the heat to low. Drain the potatoes in a strainer or colander and return to the stove.
  8. Add in Sour Cream & Milk and mix with an Electric Hand Mixer
  9. In another pan on medium high heat, add 2 tablespoon of Butter. Add Sage Leaves.
  10. When Potatoes are finished mixing, pour butter/sage over top.
  11. Serve on a warm plate.


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