The ultimate steak and potatoes dinner recipe – juicy and flavorful grilled ribeye steak served with baby potatoes, chimichurri sauce and steak sauce. The ribeye steak is marinated with olive oil, balsamic and herbs; served with buttery, pan-seared potatoes. Literally, the best and easiest steak dinner recipe! You’ll love how quickly everything comes together!
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How to Prepare Ribeye Steak
Grilled ribeye steak is one of my favorite meats! It’s super easy to prepare and it’s full of flavor, more flavorful than even filet mignon! When choosing ribeye steaks, go for a bone-in, well-marbled cut of meat that’s on the thicker side; the thicker, the better! Also, look for a layer of fat that surrounds the steak. This fat will keep the steak well moisturized while it’s on the grilling, cooking. I recommend trimming the steak after cooking, not before!
For this steak dinner recipe, I use a simple combination of marinade ingredients: extra-virgin olive oil to keep the meat moist and balsamic vinegar as an acid to tenderize the meat. For the seasonings, I keep it simple with coarse sea salt, black pepper and an herb de provence herb blend, which includes thyme, rosemary and sage. Make sure to use a coarse sea salt; the sharp edges of the salt will pierce the meat, getting the flavor deep down. For best results, ribeye steak needs to marinate for at least 4 hours. I recommend marinating the steak the night before for the best results. It takes just 5 minutes and you’ll have the steak ready for the next day. Season the steaks, wrap well in plastic wrap and place into the refrigerator.
Cooking Ribeye Steak
I like my steak a medium, medium-rare. To achieve this cook, I preheat my outdoor grill to 600F. Once the grill is nice and hot, add the steak, spacing the steaks at least 6 inches apart. Grill the ribeye without closing the grill lid, 7 to 8 minutes per side! This will ensure that the outside of the steak gets well charred but the inside stays less done. This timing is for 1-inch thick steaks, medium-rare doneness; adjust accordingly for thicker or thinner steaks. For thinner steaks, grill at least 2 minutes less; for thicker steaks, grill at least 2 minute more per side and close the grill lid when grilling the second side. For medium-well done steaks, close the grill lid for the last 3 to 4 minutes of grilling.
Don’t have a grill? This recipe can also be prepared indoors using a cast iron skillet! Preheat your oven to 425F and preheat a medium-sized cast iron skillet; you will need two skillets if making two steaks, one per steak. Preheat the skillet over high heat and add a high-smoking point oil, such as avocado or grapeseed oil. Sear the steak on both sides and add a tablespoon of butter before finishing the steak in the oven to your desired level of doneness. For 1-inch thick steaks, bake for 7 to 8 minutes; for thicker steaks, bake for 12 to 14 minutes.
Pan-Seared Baby Potatoes
This steak dinner wouldn’t be complete with some amazing potatoes as a side! I love to make my baby potatoes in a pan with lots of butter and spices! For this recipe, I first cook the potatoes until they’re fork tender in salted water. Keep larger potatoes whole; they can be cut in half afterwards. Once the potatoes are cooled, preheat a large frying pan and add a combination of butter and oil. This combo works best to keep the butter from burning. Season the potatoes with salt only; add the remaining spices once the potatoes are golden brown, otherwise the spices will burn! To cut down on prep time, the potatoes can be cooked the night before and refrigerated.
The Chimichurri Sauce
Once you try chimichurri sauce with steak, you won’t it any other way! This zesty Argentinian sauce is enjoyed especially with grilled meats, like this ribeye recipe. This recipe just won’t be the same without it! My ‘Creamy Chimichurri Sauce’ recipe also includes avocado! I have a separate, in-depth video recipe for the chimichurri sauce here:
The Steak Sauce
I also like to add my home-made steak sauce to the recipe! I make my own sauce using just a few simple ingredients: soy sauce, Worcestershire sauce and teriyaki glaze. I combine 1/4 cup thick, teriyaki glaze sauce with 2 tablespoons Worcestershire and 2 tablespoons soy sauce in a dispenser bottle, give it a good shake and it’s done!
More Side Dish Recipes!
Want to add more to this steak dinner? Try some of these delicious side recipes to go along with the baby potatoes and steak!
- Use this ribeye recipe for my ‘California Fig & Steak Salad’!
- My favorite ‘Kale Pomegranate Salad’ – I have this one with everything!
- ‘Blue Cheese Wedge Salad’ with avocado is so creamy!
- Simple ‘Feta Spinach Salad’ with raspberry vinaigrette is amazing!
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