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.
Grilled 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.
Using Cast Iron!
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.
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!
- You’ll love this ‘Grilled Veggie Salad’ with garlic, zucchini and peppers. Make it right along with the steak!
- Enjoy this steak with my ‘BLT Salad’ recipe! It’s so crunchy and delicious!
- My favorite ‘Kale Pomegranate Salad’ – I have this one with everything!
- Simple ‘Feta Spinach Salad’ with raspberry vinaigrette is amazing!
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 homemade 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!
Enjoyed this incredible steak dinner? Make sure to check out some of the other recipes I have!
- Grilled Flank Steak Salad – perfect for summer, with grilled corn, avocado, tomatoes, cheese and chimichurri dressing!
- Filet Mignon Steak Dinner – learn how to make the BEST filet mignon dinner with parmesan potatoes and mushrooms!
- Caramelized Onion Bacon Cheeseburger – the ultimate cheeseburger, with my burger sauce, homemade patties and brioche buns!
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Grilled Ribeye Steak Dinner (video)
- 2 thick ribeye steaks, bone-in
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp coarse sea salt
- 1 tsp ground black pepper
- 2 tsp herb de provence blend
- 3 to 4 lbs baby potatoes
- 2 tbsp butter
- 1 tbsp oil
- salt to taste
- Ground black pepper
- 1 tsp EACH: smoked paprika, garlic powder, herb de Provence blend
For Chimichurri Sauce:
- 1 large bundle fresh cilantro
- 1 large bundle fresh parsley
- juice from 1 lime
- 1 large avocado
- 4 to 5 garlic cloves
- 1 tsp pepper flakes
- 1 tsp salt
- 1/3 to 1/2 cup extra-virgin olive oil
For Steak Sauce:
- 1/4 cup teriyaki glaze
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- Prepare the steaks first and get them marinating. Do not trim the steaks of fat before grilling; the fat will keep the moisture in. Place the steaks onto a tray and drizzle the olive oil and vinegar over each steak, massaging them into the meat. Next, season generously with coarse sea salt, followed by a sprinkling of the herb de provence blend and black pepper. Wrap the tray with plastic wrap and place the steaks into the refrigerator. Allow the steaks to marinate for a minimum of 4 hours; best if done overnight.
- Next, prepare the chimichurri sauce. I have separate video recipe for the sauce, linked above in the post. The sauce can be prepared the day before. Thoroughly rinse the cilantro and parsley under cold water. Cut off the hard ends and discard. Place the cilantro and parsley into a food processor along with the remaining ingredients, except for the olive oil. Add 1/4 cup olive oil to start. Turn on food processor and pulse for about 1 minute, then add more olive oil as needed. The sauce needs to have a chunky sauce consistency but shouldn't be too dry.
- Prepare the potatoes last, before grilling the steaks. Place whole baby potatoes into a large pot filled with salted water and bring to a boil. Cook for about 15 minutes, until the potatoes are fork tender, then drain. Cut larger potatoes in half at this time. Preheat a large frying pan over medium heat and add the butter and oil and the cooked potatoes. Season the potatoes generously with salt, then fry the potatoes over medium heat until golden brown. Toss the potatoes every 3 to 4 minutes, cooking for about 20 minutes total. Once the potatoes are golden, season with the remaining spices: paprika, herb de provence, garlic powder and black pepper.
- For grilling the steaks, preheat the grill to 600F (high heat) first. Place the steaks onto the hot grill, spacing at least 6 inches apart. Grill the steaks with the grill lid open; grill for 7 to 8 minutes per side, rotating 45 degrees at the halfway point to achieve even grill marks. After 7 to 8 minutes, turn the steaks and repeat for the other side.
- 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. For more well-done steaks, also close the lid.
- Allow the steaks to rest for at least 5 minutes before using a sharp knife to trim off the bone and any excess fat off the sides. Slice the steak into thick slices and serve with the baby potatoes on the side, and dress with chimichurri sauce and steak sauce.