🎉 Introduction
There are meals that feel luxurious without being complicated, and this grain-finished ribeye steak with potato purée and cipollini onion marmalade is exactly that kind of dish. Rich, deeply satisfying, and beautifully balanced, it’s the perfect recipe when you want to create a restaurant-quality plate at home.
The star of the dish is the grain-finished ribeye steak, prized for its marbling and bold flavor. Paired with a silky potato purée and a slow-cooked cipollini onion marmalade, this meal delivers contrast in every bite: juicy steak, smooth potatoes, and sweet-savory onions with gentle acidity.
Ideal for special dinners, date nights, or celebratory meals, this recipe focuses on technique, balance, and natural ingredients to create something truly memorable—without unnecessary complexity.
🧰 Equipment Needed
- Large skillet or cast-iron pan
- Medium saucepan
- Small saucepan
- Cutting board
- Sharp knife
- Potato masher or ricer
- Wooden spoon or spatula
- Measuring cups and spoons
- Tongs
🛒 Ingredients
For the Ribeye Steak
- 1 grain-finished ribeye steak
- 1 teaspoon truffle salt or steak seasoning
- 2 tablespoons high-heat cooking oil
- Kosher salt, to taste
For the Potato Purée
- 1 lb Yukon gold potatoes, peeled and cubed
- ½ cup milk
- 4 tablespoons unsalted butter
- Kosher salt, to taste
For the Cipollini Onion Marmalade
- 1 ½ lbs cipollini onions, peeled
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon cracked coriander
- 2 tablespoons honey
- 2 tablespoons red wine vinegar
- 1 cup chicken or beef stock
- ½ cup water
- ½ bunch fresh thyme
👩🍳 Directions
Step 1: Prepare the Potato Purée
Place the cubed potatoes in a pot of salted water. Bring to a boil and cook for 15–18 minutes, until very tender. Drain well and return to the pot over low heat to remove excess moisture.
Add butter and warm milk, then mash or rice the potatoes until smooth and creamy. Season with salt to taste. Cover and keep warm.
Step 2: Make the Cipollini Onion Marmalade
Heat olive oil in a saucepan over medium heat. Add cipollini onions and cook for 8–10 minutes, stirring occasionally, until softened and lightly golden.
Add garlic and cracked coriander, stirring for 30 seconds until fragrant. Stir in honey, stock, water, red wine vinegar, and thyme.
Lower heat and simmer gently for 25–30 minutes, stirring occasionally, until the liquid reduces and the onions become jammy and glossy. Remove thyme stems and adjust seasoning.
Step 3: Prepare the Steak
Remove the ribeye from refrigeration 20 minutes before cooking. Pat dry and season generously with truffle salt or steak seasoning.
Heat a cast-iron skillet over high heat. Add the high-heat oil and allow it to shimmer.
Step 4: Sear the Ribeye
Place the steak in the hot skillet and sear for 3–4 minutes per side, depending on thickness and desired doneness. Add a small piece of butter during the final minute and baste the steak for extra richness.
Remove steak from the pan and let rest for 5 minutes before slicing.
Step 5: Assemble the Plate
Spoon a generous portion of creamy potato purée onto each plate. Slice the rested ribeye and place on top or alongside the potatoes. Finish with a spoonful of cipollini onion marmalade over the steak.
Serve immediately.
🍽️ Servings & Timing
- Servings: 2 plates
- Prep Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: About 1 hour 5 minutes
Perfect for an elegant yet comforting dinner.
🧊 Storage & Reheating
Storage
- Store components separately in airtight containers
- Refrigerate for up to 2 days
Reheating
- Reheat potatoes gently with a splash of milk
- Warm onion marmalade over low heat
- Reheat steak briefly or enjoy at room temperature
🥄 Variations
- Extra Creamy Potatoes: Add more butter for richness
- Herb Swap: Use rosemary instead of thyme
- Sweeter Marmalade: Add an extra drizzle of honey
- Garlic-Forward Steak: Rub steak lightly with garlic before cooking
- Rustic Style: Serve potatoes slightly chunky instead of fully puréed
❓ 10 FAQs
- What makes grain-finished ribeye special?
It has excellent marbling and deep beef flavor. - Can I use another cut of steak?
Yes, strip steak or sirloin also works. - Why rest the steak?
Resting keeps it juicy and tender. - Can I make the onion marmalade ahead?
Yes, it tastes even better the next day. - How do I know the steak is done?
Use touch or a thermometer for accuracy. - Can I make this dish for guests?
Absolutely, it’s ideal for entertaining. - Is Yukon gold best for purée?
Yes, they’re naturally creamy and smooth. - How do I avoid dry steak?
High heat, short cooking time, and resting are key. - Can I double the recipe?
Yes, just use larger pans. - What makes this dish balanced?
The contrast of rich steak, creamy potatoes, and sweet-savory onions.
🏁 Conclusion
This grain-finished ribeye steak with potato purée and cipollini onion marmalade is a celebration of classic flavors done right. Each element complements the other—rich, smooth, and deeply satisfying—creating a dish that feels luxurious yet grounded.
Whether you’re cooking for a special occasion or simply elevating a home dinner, this recipe delivers confidence, comfort, and unforgettable flavor.
Grain-Finished Ribeye Steak with Creamy Potato Purée and Cipollini Onion Marmalade
Ingredients
Equipment
Method
- Place the cubed potatoes in a pot of salted water. Bring to a boil and cook for 15–18 minutes, until very tender. Drain well and return to the pot over low heat to remove excess moisture.
- Add butter and warm milk, then mash or rice the potatoes until smooth and creamy. Season with salt to taste. Cover and keep warm.
- Heat olive oil in a saucepan over medium heat. Add cipollini onions and cook for 8–10 minutes, stirring occasionally, until softened and lightly golden.
- Add garlic and cracked coriander, stirring for 30 seconds until fragrant. Stir in honey, stock, water, red wine vinegar, and thyme.
- Lower heat and simmer gently for 25–30 minutes, stirring occasionally, until the liquid reduces and the onions become jammy and glossy. Remove thyme stems and adjust seasoning.
- Remove the ribeye from refrigeration 20 minutes before cooking. Pat dry and season generously with truffle salt or steak seasoning.
- Heat a cast-iron skillet over high heat. Add the high-heat oil and allow it to shimmer.
- Place the steak in the hot skillet and sear for 3–4 minutes per side, depending on thickness and desired doneness. Add a small piece of butter during the final minute and baste the steak for extra richness.
- Remove steak from the pan and let rest for 5 minutes before slicing.
- Spoon a generous portion of creamy potato purée onto each plate. Slice the rested ribeye and place on top or alongside the potatoes. Finish with a spoonful of cipollini onion marmalade over the steak.
Notes
It has excellent marbling and deep beef flavor. Can I use another cut of steak?
Yes, strip steak or sirloin also works. Why rest the steak?
Resting keeps it juicy and tender. Can I make the onion marmalade ahead?
Yes, it tastes even better the next day. How do I know the steak is done?
Use touch or a thermometer for accuracy. Can I make this dish for guests?
Absolutely, it’s ideal for entertaining. Is Yukon gold best for purée?
Yes, they’re naturally creamy and smooth. How do I avoid dry steak?
High heat, short cooking time, and resting are key. Can I double the recipe?
Yes, just use larger pans. What makes this dish balanced?
The contrast of rich steak, creamy potatoes, and sweet-savory onions. 🏁 Conclusion This grain-finished ribeye steak with potato purée and cipollini onion marmalade is a celebration of classic flavors done right. Each element complements the other—rich, smooth, and deeply satisfying—creating a dish that feels luxurious yet grounded. Whether you’re cooking for a special occasion or simply elevating a home dinner, this recipe delivers confidence, comfort, and unforgettable flavor.
