Grilled Rib-Eye Steak with Baked Potato

The timeless combination of a steak and baked potato has the savory  flavors of a juicy steak paired perfectly with the creamy, comforting  texture of a baked potato.

The star of the show, of course, is the steak. It's a good idea to  choose the best steak you can find. Try a high-quality cut of beef, such  as ribeye steak, filet mignon, flank steak, or sirloin steak, for the  best flavor and tenderness.

Ingredients: – Rib-eye steaks – Russet potatoes – Beefsteak tomato – Olive oil – Coarse salt and ground pepper – High quality butter – Cloves garlic – Fresh thyme

Step-by-Step

Follow our instructions for best results!

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.

1

Using a knife, slice the potato the long way without separating the halves. Brush potato skin with butter or  olive oil and broil for 2 minutes. Remove from oven and add a half tablespoon of garlic thyme butter to the cavity of each potato.

2

Season steaks with olive oil, coarse salt and ground pepper on both sides. Grill the steaks for 5 minutes, then  turn the steaks on a 45° degree angle to get the cross grill marks.  Cook for an additional 3-4 minutes.

3

In a small bowl add butter, pressed garlic and thyme and whisk to combine. Serve on top of the steak and baked potato.

4

Cut  some thick slices of beefsteak tomato. Top with olive oil. Season wtih coarse salt and ground pepper. Serve  alongside the steak and baked potato.

5

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