The Perfect Grilled Ribeye Steaks with Hasselback Potatoes & Veggies Recipe

Juicy and succulent grilled ribeye steaks have a way of making any meal extraordinary.

Meat lovers understand the magic behind perfectly seared cuts with crispy edges.

Tender ribeye demands precise cooking techniques to unlock its rich, robust flavors.

Salt and pepper become your secret weapons for enhancing natural beef characteristics.

Every grill master knows selecting high-quality meat matters more than complicated seasoning blends.

Accompanying hasselback potatoes and roasted vegetables complete this mouthwatering plate that promises a restaurant-quality experience at home.

Fire up those coals and prepare to impress everyone around your dinner table.

Grilled Ribeye Steaks with Hasselback Potatoes & Veggies: Dinner Showstopper

• This recipe delivers a mouthwatering meal packed with bold, savory flavors that'll make your taste buds dance with excitement.
• Simplify your cooking process with easy-to-follow steps that require basic ingredients and minimal kitchen skills, perfect for home cooks of all levels.
• Easily adjust cooking times and seasonings to match personal preferences, making this dish adaptable for different taste buds and dietary needs.
• Create a restaurant-quality meal that looks stunning on the plate, guaranteed to wow family and friends without spending hours in the kitchen.

What You Need for Ribeye Steaks & Hasselbacks

Main Ingredients:

• Ribeye Steaks: Premium beef cut known for its rich marbling and intense flavor.

• Potatoes: Starchy base for creating crispy and flavorful hasselback side dish.

• Zucchini, Bell Pepper, Onion, Tomatoes: Fresh vegetables that provide color, nutrition, and complementary roasted flavors.

• Garlic Powder, Thyme, Oregano, Smoked Paprika, Salt, Pepper: Aromatic spices that enhance the overall taste profile of the dish.

• Olive Oil, Melted Butter: Ingredients that help with browning, moisture, and adding rich flavor to potatoes and vegetables.

How to Grill Ribeye and Roast Hasselback Potatoes

Step 1: Craft Crispy Hasselback Potatoes

Warm your oven to a toasty 400F.

Gently slice potatoes in delicate, thin cuts without slicing all the way through.

Create a beautiful fan-like pattern while keeping the potato base connected.

• Melted butter
• Olive oil
• Garlic powder
• Thyme
• Salt
• Pepper

Lovingly brush the potato surfaces with this magical mixture.

Slide into the oven and bake for around an hour, occasionally pampering them with additional butter brushing until they turn golden and crispy.

Step 2: Roast Vibrant Garden Vegetables

• Zucchini
• Bell peppers
• Onions
• Tomatoes

• Oregano
• Salt
• Pepper

Spread them generously on a baking sheet.

Roast in the oven for about 25 minutes, giving them a gentle stir midway to ensure even caramelization.

Step 3: Sizzle Perfect Ribeye Steaks

Fire up your grill or grill pan to medium-high heat.

• Olive oil
• Garlic powder
• Smoked paprika
• Salt
• Pepper

Grill each side for 4-5 minutes, adjusting time for your preferred doneness.

Let steaks rest and relax for 5-10 minutes after cooking to lock in those delicious juices.

Step 4: Create Mouthwatering Plate

Artfully arrange your grilled steak alongside crispy hasselback potatoes and roasted vegetables.

Sprinkle with fresh herbs for an extra pop of color and flavor.

Enjoy your culinary masterpiece!

Expert Tips for Perfect Ribeye Doneness

• Use a sharp knife and wooden spoon as guides when cutting hasselback potatoes to prevent cutting through completely.
• Brush potatoes generously with herb-infused oil to ensure crispy edges and maximum flavor absorption.
• Let steaks rest at room temperature for 30 minutes before grilling to ensure even cooking and better internal temperature.
• Spread vegetables in a single layer on the baking sheet to achieve perfect caramelization and prevent steaming.
• Allow ribeye steaks to rest after grilling to help juices redistribute, ensuring a more tender and flavorful bite.

Storing and Reheating Ribeye and Potatoes

• Store leftover steak, potatoes, and vegetables in separate airtight containers within 2 hours of cooking. Consume refrigerated items within 3-4 days for optimal taste and safety.
• Wrap hasselback potatoes individually in aluminum foil, place in freezer bags, and store for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Warm sliced steak gently in a skillet with a splash of beef broth to prevent drying. Alternatively, use the microwave at 50% power in 30-second intervals to maintain moisture.
• Quickly sauté roasted vegetables in a hot pan with a drizzle of olive oil to restore crispness and prevent sogginess. Avoid overheating to preserve texture and flavor.

Side Pairings for Ribeye Steaks

• Pair with Bold Red Wines: Cabernet Sauvignon or Malbec complement the rich, smoky flavors of grilled ribeye, cutting through the steak's fat and enhancing its robust taste.
• Match with Herbal Cocktails: Craft a rosemary-infused gin cocktail that echoes the herb notes in the dish, providing a refreshing counterpoint to the grilled meat's intensity.
• Enhance with Earthy Blue Cheese: Crumble a tangy Roquefort or Gorgonzola over the steak to add depth and create a luxurious flavor contrast with the grilled proteins.
• Serve with Crisp Hoppy Beer: An IPA or amber ale provides a sharp, bitter edge that cleanses the palate between bites of the rich steak and buttery potatoes.

Flavor Twists on Ribeye & Hasselback Potatoes

• Vegetarian Potato Feast: Replace ribeye steaks with grilled portobello mushrooms or plant-based steak alternatives. Season mushrooms with similar spices for rich, meaty flavor.
• Low-Carb Cauliflower Option: Swap potatoes with hasselback-style cauliflower heads. Cut carefully to maintain whole shape, brush with same butter and herb mixture, then roast until golden and tender.
• Gluten-Free Herb Delight: Ensure all ingredients are certified gluten-free. Use tamari instead of regular seasonings, and verify spice blends are pure and uncontaminated.
• Mediterranean Herb Transformation: Incorporate za'atar spice blend into potato seasoning. Replace bell peppers with eggplant, add kalamata olives to roasted vegetables, and use Greek oregano for authentic Mediterranean profile.

FAQs

• What's the best way to slice Hasselback potatoes without cutting through completely?

Use wooden spoon handles or chopsticks on either side of the potato as a cutting guide. This prevents accidentally slicing through and helps maintain the potato’s structure while creating those classic fan-like cuts.

• How do I know when my ribeye steak is perfectly cooked?

Use a meat thermometer for precise results. For medium-rare, aim for an internal temperature of 130-135°F. Let the steak rest after grilling to allow juices to redistribute, which ensures a more tender and flavorful meat.

• Can I prepare the potatoes and vegetables in advance?

Yes, you can slice potatoes and chop vegetables earlier in the day. Store sliced potatoes in cold water to prevent browning, and keep chopped vegetables in an airtight container in the refrigerator until ready to cook.

• What if I don't have a grill or grill pan?

Use a cast-iron skillet or heavy-bottomed pan as an alternative. Sear the steaks on high heat for similar caramelization and flavor, cooking for the same recommended time per side.

Grilled Ribeye Steaks with Hasselback Potatoes & Veggies Recipe

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4.5 from 40 reviews

• Total Time: 1 hour 25 minutes
• Yield: 2 1x

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Description

Succulent grilled ribeye steaks dance alongside crispy hasselback potatoes and charred vegetables in this classic American summer feast. Sizzling flavors and perfect grill marks promise a memorable meal that satisfies deep carnivore cravings while showcasing simple, fresh ingredients.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 ribeye steaks (12–16 ounces / 340–454 grams each)

Steak Seasoning:

• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Potatoes:

• 4 medium Yukon Gold or Russet potatoes
• 3 tablespoons butter, melted
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon thyme, chopped
• Salt and pepper to taste

Vegetables:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 red onion, quartered
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon oregano
• Salt and pepper to taste

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Instructions

1. Prepare potatoes by creating thin, accordion-like slices while keeping the base connected, ensuring cuts are approximately 1/4 inch apart without completely separating the sections.
2. Infuse potato surfaces with a fragrant blend of melted butter, olive oil, garlic powder, thyme, salt, and pepper, ensuring thorough coverage throughout the sliced areas.
3. Roast potatoes in a preheated 400F (200C) oven for 50-60 minutes, periodically drizzling with additional seasoned butter to enhance crispiness and flavor development.
4. Slice zucchini, bell peppers, onions, and tomatoes into uniform pieces to promote even roasting and consistent texture.
5. Coat vegetable medley with olive oil, oregano, salt, and pepper, distributing seasonings evenly across all pieces.
6. Spread seasoned vegetables on a baking sheet, creating a single layer to ensure proper caramelization and roasting at 400F (200C) for approximately 25 minutes.
7. Midway through vegetable roasting, gently stir to promote uniform cooking and prevent potential burning.
8. Pat ribeye steaks dry with paper towels to remove excess moisture, which helps achieve optimal searing and caramelization.
9. Massage steaks with olive oil, garlic powder, smoked paprika, salt, and pepper, ensuring complete and even seasoning coverage.
10. Heat grill or grill pan to medium-high temperature, creating ideal conditions for perfect sear and internal temperature control.
11. Grill steaks for 4-5 minutes per side for medium-rare, adjusting cooking duration based on desired doneness and steak thickness.
12. Allow steaks to rest for 5-10 minutes after grilling, enabling internal juices to redistribute and enhance overall tenderness.
13. Arrange grilled ribeye alongside crispy hasselback potatoes and roasted vegetables on serving plates.
14. Optional: Garnish with fresh herbs like parsley or chives to add visual appeal and subtle aromatic enhancement.

Notes

• Create precise potato cuts by using wooden spoon handles on each side to prevent slicing through completely.
• Enhance herb flavor by using fresh thyme and garlic instead of dried powder for more vibrant taste profiles.
• Allow steaks to reach room temperature before grilling to ensure even cooking and better meat tenderness.
• Customize vegetable roasting by selecting seasonal produce that complements the ribeye’s rich flavor.

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dinner
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 1040
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 66 g
• Saturated Fat: 23 g
• Unsaturated Fat: 36 g
• Trans Fat: 0 g
• Carbohydrates: 65 g
• Fiber: 8 g
• Protein: 60 g
• Cholesterol: 170 mg