This perfectly grilled ribeye is seared to juicy perfection and topped with garlic herb butter. Paired with a fluffy baked potato loaded with sour cream, chives, and crispy bacon, it’s the ultimate comfort dinner done right.
Ingredients:
For the steak: • 2 boneless ribeye steaks (1-inch thick) • Salt and freshly ground black pepper • 2 tbsp olive oil • 2 tbsp unsalted butter • 2 cloves garlic, crushed • 1 tsp fresh rosemary, chopped • 1 tsp fresh thyme, chopped
For the baked potato: • 2 large russet potatoes • Olive oil and coarse salt • 1/2 cup sour cream • 2 tbsp chopped chives • 2 tbsp crispy bacon bits
Instructions: 1. Prepare potatoes: Preheat oven to 400°F (200°C). Rub potatoes with olive oil and salt, wrap in foil, and bake for 45–60 min until tender. 2. Prep steaks: Pat steaks dry. Season generously with salt and pepper. 3. Sear steaks: Heat oil in a cast iron skillet over high heat. Sear steaks 3–4 minutes per side until nicely browned. 4. Butter baste: Reduce heat to medium. Add butter, garlic, rosemary, and thyme. Baste the steaks with melted butter for 1–2 minutes. 5. Rest: Remove steaks and let rest 5 minutes. 6. Finish potatoes: Split open, top with sour cream, chives, and bacon bits. 7. Serve: Plate steak with potatoes. Spoon over herb butter from the pan. Enjoy!
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