Pan Seared Rib Eye Steaks with Cranberry Reduction and Blue Cheese Mashed Potatoes

The.Kitchen.Witch's picture

Dec. 21, 2015

Today's video features the meal I will be putting together for my family for Christmas dinner this year! Tender Rib Eye steaks are pan seared and drizzled with a sweet and tangy cranberry reduction. Served with Blue Cheese Mashed Potatoes and Roasted Brussels Sprouts, you will be shocked by how easy this restaurant quality meal is to make!


For the steak
Rib eye steak 4
Herbs de provence 1 Tablespoon
Salt 1 Teaspoon
Fresh ground black pepper 1 Teaspoon
White sugar 1/2 Cup (8 tbs)
Fresh cranberries/Frozen cranberries 2 Cup (32 tbs)
Balsamic vinegar 2 Tablespoon
Red wine vinegar 1 Tablespoon
Red wine 1/4 Cup (4 tbs)
Beef stock 1 Cup (16 tbs) (non sodium added beef stock used)
All spice 1/4 Teaspoon
Butter 2 Tablespoon
For the potatoes
Baby potatoes 12 , halved and unpeeled
Butter 2 Tablespoon
Milk/Heavy cream 1/4 Cup (4 tbs)
Chicken stock 1/4 Cup (4 tbs)
Crumbled blue cheese 1/4 Cup (4 tbs)
Salt To Taste
Pepper To Taste



1. Bring the steaks to room temperature Once they are at room temperature, rub them on all sides with the salt and herb mixture and let them rest for another 30 minutes at room temperature.


2. To make the cranberry reduction: Place the half cup of sugar into a dry saute pan and melt it over medium high heat, stirring constantly until the sugar begins to go liquid and golden brown.

3. Add the cranberries, vinegars, wine, and allspice. Reduce the heat and continue to cook until the sugar dissolves into the liquids. Let simmer and thicken a bit. Add the beef stock and continue to boil and simmer another 5 minutes. Remove from heat and stir in the butter until it melts. Set aside and keep warm until ready to use.

4. Boil the potatoes in salted water until tender and drain. Mash slightly. In a separate saucepan, heat the milk, chicken stock, butter and blue cheese until the butter and cheese have melted.

5. Pour that mixture over the slightly mashed potatoes and continue to mash until the liquids are well incorporated. Add salt and pepper to taste.

6. Sear the steaks 6-8 minutes a side in a cast iron pan. Let rest on a plate covered with foil 10 minutes.


7. Serve the rib eyes sliced with the cranberry reduction over top and the mashed potatoes on the side.

Recipe Summary

Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 738Calories from Fat 289

 % Daily Value*

Total Fat 33 g50.8%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 1545 mg64.38%

Total Carbohydrates 48 g16%

Dietary Fiber 3 g12%

Sugars 30 g

Protein 54 g108%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet