Garlic Herb Ribeye with Buttery Baked Potato

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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