Grilled Rib-Eye Steak with Baked Potato
Juicy grilled rib-eye steak with garlicky butter baked potato. This combo is an irresistible classic and must try!
Servings: 3 servings
- 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
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
Beefsteak Tomato (optional but highly recommended )
*this yield a medium/ medium well steak. For a medium rare steak cook for 10-12 minutes total. This includes both sides!
**sub regular butter for ghee for Whole30!