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ribeye steak and potatoes
Sofia

ribeye steak and potatoes

A hearty and satisfying one-pan meal featuring juicy, pan-seared ribeye steak and crispy golden potatoes, finished with garlic butter and herbs. A steakhouse-style dinner made simple at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 3
Course: Side Dish
Cuisine: American
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 1 lb ribeye steak
  • 1 lb baby potatoes halved
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 3 garlic cloves minced
  • 1 teaspoon fresh rosemary or thyme or ½ tsp dried
  • Salt and black pepper to taste
  • Optional: chopped parsley lemon wedges

Method
 

  1. Prep the Potatoes:
  2. Boil halved baby potatoes in salted water for 10 minutes or until just tender. Drain and let steam dry for 2 minutes.
  3. Sear the Potatoes:
  4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add potatoes cut side down and cook until golden and crispy, about 6–8 minutes. Season with salt, pepper, and half of the garlic and herbs. Remove and set aside.
  5. Prep the Steak:
  6. Pat ribeye dry and season generously with salt and pepper.
  7. Sear the Ribeye:
  8. Add another tablespoon of olive oil to the skillet and sear the ribeye over medium-high heat, 2–3 minutes per side for medium-rare (adjust for thickness and preferred doneness). Add 2 tablespoons butter, remaining garlic, and herbs during the last minute of cooking. Spoon the melted garlic butter over the steak.
  9. Rest the Steak:
  10. Transfer steak to a plate, tent loosely with foil, and let rest for 5–10 minutes before slicing.
  11. Finish & Serve:
  12. Return the potatoes to the skillet to warm. Slice the ribeye against the grain, plate with the potatoes, and drizzle with remaining garlic butter. Garnish with parsley or lemon, if desired.

Notes

  • One-skillet tip: Cook potatoes first so the skillet is perfectly flavored for the steak.
  • Cheesy option: Add shredded Parmesan over the potatoes in the last 2 minutes.
  • Optional veggies: Sauté spinach or green beans in the pan after the steak.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.