Boil potatoes in salted water until fork-tender (about 15–20 minutes). Drain and mash with butter, milk, sour cream, salt, and pepper until creamy. Keep warm.
Season ribeye steaks generously with salt and pepper on both sides.
Sear steaks in a hot skillet with olive oil over medium-high heat, 3–4 minutes per side for medium-rare (adjust time to your liking).
Add butter, garlic, and thyme to the skillet. Spoon melted butter over the steaks to caramelize and enhance flavor.
Rest steaks for 5 minutes before slicing.
Serve ribeye with a generous scoop of creamy mashed potatoes on the side. Spoon pan juices over the top for extra flavor.
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