Description
A classic dish combining rich ribeye steak and creamy Yukon Gold potatoes, perfect for any occasion.
Ingredients
- Ribeye steak: 2 steaks, about 1 inch thick, totaling around 1 pound.
- Yukon Gold potatoes: 4 medium-sized potatoes.
- Olive oil: 4 tablespoons, divided.
- Garlic: 4 cloves, minced.
- Fresh rosemary: 2 tablespoons, chopped.
- Salt and pepper: to taste.
Instructions
- Choose ribeye steaks with good marbling.
- Wash and cut the Yukon Gold potatoes into quarters or wedges.
- Season the ribeye steaks with salt and pepper after letting them sit at room temperature.
- Spread the potato wedges on a baking sheet and roast at 425°F (220°C) for 25-30 minutes, flipping halfway.
- Heat olive oil in a skillet and sear the seasoned ribeye steaks for 4-5 minutes on each side for medium-rare.
- Let the steak rest for 5 minutes before plating with the roasted potatoes.
Notes
- Let the steak rest after cooking for juiciness.
- Do not overcrowd the baking sheet with potatoes.
- Use a meat thermometer to check steak doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak and 2 potatoes
- Calories: 800
- Sugar: 2g
- Sodium: 600mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 150mg
Keywords: steak, potatoes, ribeye, classic recipe, comfort food