Grilled Ribeye Steak with Roasted Potatoes

Grilled Ribeye Steak with Roasted Potatoes

Servings: 2

Prep Time: 15 minutes

Cook Time: 35–40 minutes

Resting Time: 5–10 minutes

Total Time: About 1 hour

Ingredients

For the Ribeye Steaks:

• 2 ribeye steaks (about 1–1½ inches thick; 300–400 g each)

• 2 tablespoons olive oil

• Salt (preferably kosher or sea salt)

• Freshly ground black pepper

• Optional: 1 teaspoon garlic powder or fresh minced garlic

• Optional: Fresh rosemary or thyme sprigs for grilling

For the Roasted Potatoes:

• 500 g (about 1 lb) baby potatoes or Yukon Gold, halved or quartered

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon garlic powder

• 1 teaspoon dried rosemary or thyme (or use fresh)

• Optional: 2 tablespoons grated Parmesan cheese (added before serving)

Instructions

1. Prepare the Steaks:

1. Pat steaks dry with paper towels.

2. Rub both sides of each steak with olive oil. Season generously with salt and pepper.

3. Let the steaks sit at room temperature for 30 minutes before grilling. (This helps ensure even cooking.)

2. Roast the Potatoes:

1. Preheat oven to 220°C (425°F).

2. In a bowl, toss the potatoes with olive oil, salt, pepper, garlic powder, and rosemary.

3. Spread in a single layer on a parchment-lined baking sheet.

4. Roast for 30–35 minutes, tossing halfway through, until golden and crispy on the edges.

5. Optional: Sprinkle with Parmesan before serving.

3. Grill the Ribeye Steaks:

1. Preheat grill to high heat (230–260°C / 450–500°F) or heat a cast iron skillet until very hot.

2. Place steaks on the grill. Cook approximately:

   • 4–5 minutes per side for medium-rare

   • 5–6 minutes per side for medium

3. For extra flavor, grill with a sprig of rosemary or thyme on top of the steaks.

4. Optional: Use a meat thermometer for accuracy. Internal temperatures:

   • Rare: 50°C (120°F)

   • Medium-rare: 55°C (130°F)

   • Medium: 60°C (140°F)

   • Medium-well: 65°C (150°F)

4. Rest the Steaks:

Transfer the steaks to a plate or cutting board. Loosely tent with foil and let rest for 5–10 minutes to allow juices to redistribute.

5. Serve:

Plate the ribeye steaks alongside the roasted potatoes. Optionally, garnish with fresh herbs or serve with a compound butter (e.g., garlic herb butter) for added richness.

Serving Suggestions:

• Add a green salad or sautéed vegetables for a complete meal.

• Serve with chimichurri, béarnaise, or a red wine reduction sauce for variation.

Wine Pairing:

• A bold red such as Cabernet Sauvignon, Syrah, or Malbec pairs well with ribeye steak.

Let me know if you’d like a pan-seared version, reverse-seared technique, or a smoked ribeye variation.