Grilled Rib-Eye Steak with a side of Baked Potato, topped with garlicky thyme butter served alongside a delicious juicy beefsteak tomato. This classic combo is irresistible and a must try!
Usually when it comes to classic combos such as steak and baked potato, I try not to stick my fork in it, meaning I do not change a thing because the food Gods already have this one figure out pretty well.
But I never said I can’t add my own touch, right? I can assure you if I had to take this classic combo of steak and potato back to the food Gods, I’d argue for the inclusion of a juicy beefsteak tomato.
Trust me on this one!
And how about those baked potatoes? yeah, I used to ‘like’ them but I found way to love them! Keep scrolling to learn how 🙂
NOTE: For a winter or no grill version try this Pan Seared Steak instead, and side of Crispy Oven Roasted Potatoes. Of course, if you have a thing for Steak and Fries, you can check out these healthier fries; Baked Yuca Fries, Baked Carrot Fries and Baked Sweet Potato Fries.
Table of Contents
What cut is a ribeye steak?
The Ribeye Steak comes from the rib portion of the cow. Typically, the cut comes from the best center portion or the “eye” of the entire rib steak. This cut tends to have a lot of marbling (fat in between the muscle fibers) and makes for a very juicy steak.
Disclosure: some people like the taste and flavor of beef fat, so you can enjoy the steak as is otherwise you can trim the fat after the steak is cooked and have rested.
better meat, better health
For a high quality steak (meat) consider purchasing your meat from a good reliable source. I have been purchasing all my meat, chicken and pork from Butcherbox for about a year now. They deliver 100% grass-fed beef, organic chicken, heritage breed pork, and wild caught seafood directly to your door with free shipping! (affiliate link enclosed)
how long to grill a rib-eye steak
For the perfect medium-rare ribeye steak, grill for 9-12 minutes for a 1-inch steak. For a medium to medium-well steak, grill for 12-18 minutes depending on how thick the steaks are.
Use a meat thermometer to check the internal temperature of the meat, which should read a minimum of 130°F. Rest your steaks for 5-10 minutes before serving, covering lightly with foil.
how to make garlic butter
Garlic butter is a great addition to the steak and potatoes and it’s super easy to make. You can make more than this recipe suggests, and store it in the fridge for later use. The ingredients are;
- high quality butter
- garlic cloves
- fresh herbs (thyme, rosemary, sage, parsley)
- pinch of salt
Note:
- if using salted butter you don’t need to add any additional salt.
- For the garlic I highly recommend that you do ‘pressed’ garlic instead of minced, it adds more flavor and better texture, and you won’t be biting into any garlic chunks ( I use this garlic press)
- choose the herbs you like, or use a combination. Chop herbs finely.
- whisk butter garlic and herbs (I used thyme) until creamy
- add to the steak and potatoes for extra flavor
(way better) baked potatoes
Just when you think that those glorious baked potatoes can’t get any better, they do!
When the potatoes are done baking, take them out of the oven briefly and brush the outside with that yummy garlic butter paste. Cut the potato in the center without slicing it in half. Add a half tbsp of garlic butter to the cavity and broil for 2 minutes.
That’s it! two minutes brush and broiled situation and your baked potatoes will taste heavenly with crispy skin and perfectly soft on the inside.
check out these other recipes:
Garlic & Herbs Lamb Loin Chops
If you make this Grilled Rib-Eye Steak and Baked Potato recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from you and always do my best to respond to all your comments. Also, don’t forget to tag me on Instagram for a special shutout and/or a chance of being featured in my newsletter!
Grilled Rib-Eye Steak with Baked Potato
Ingredients
- 3 rib-eye steaks
- 3 russet potatoes, medium
- 1 beefsteak tomato
- 3 tbsp olive oil, divided
- coarse salt and ground pepper, to taste
Garlic Thyme Butter
- 3 tbsp high quality butter
- 3 cloves garlic, pressed
- 1 sprig fresh thyme
Instructions
Baked Potato
- Pre-heat oven to 450F degrees. Line a small baking sheet with parchment paper and set aside
- Wash and scrub the potato skin really well. Pat dry with a towel. Using a fork poke the potatoes on all sides. Place potatoes on a baking sheet and bake for 45-55 minutes depending on the size of the potatoes. Using a pair of kitchen mittens or towel, give the potatoes a squeeze to make sure they are done.
- Turn oven on broil. Using a sharp pairing knife, slice the potato the long way, only half way through without separating the halves. Brush potato skin with butter or olive oil and broil for 2 minutes.
- Remove from oven and add a half tbsp of garlic thyme butter to the cavity of each potato. Serve alongside the steak
Grilled Rib-Eye Steak
- Season steaks with 2 tbsp olive oil, a generous amount of coarse salt and fresh ground pepper on both sides. Let the steak sit out for about half hour to reach room temperature.
- Pre-heat grill on high for about 5 minutes. Grill the steaks for about 5 minutes, then turn the steaks on a 45° degree angle to get the cross grill marks. Cook for an additional 3-4 minutes. Turn the steaks and do the same process on the other side*
- Remove steaks from the grill. Add a half tbsp of garlic thyme butter to each steak and cover with foil. Set aside for 10 minutes before serving
Garlic Thyme Butter
- In a small bowl add butter, pressed garlic and thyme and whisk to combine. Serve on top of the steak and baked potato
Beefsteak Tomato (optional but highly recommended )
- Cut some thick slices of beefsteak tomato. Top with remaining 1 tbsp olive oil. Season wtih coarse salt and fresg ground pepper. Serve alongside the steak and baked potato
Notes
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