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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Roast potatoes in a preheated 400F (200C) oven for 50-60 minutes, periodically drizzling with additional seasoned butter to enhance crispiness and flavor development.
- Slice zucchini, bell peppers, onions, and tomatoes into uniform pieces to promote even roasting and consistent texture.
- Coat vegetable medley with olive oil, oregano, salt, and pepper, distributing seasonings evenly across all pieces.
- Spread seasoned vegetables on a baking sheet, creating a single layer to ensure proper caramelization and roasting at 400F (200C) for approximately 25 minutes.
- Midway through vegetable roasting, gently stir to promote uniform cooking and prevent potential burning.
- Pat ribeye steaks dry with paper towels to remove excess moisture, which helps achieve optimal searing and caramelization.
- Massage steaks with olive oil, garlic powder, smoked paprika, salt, and pepper, ensuring complete and even seasoning coverage.
- Heat grill or grill pan to medium-high temperature, creating ideal conditions for perfect sear and internal temperature control.
- Grill steaks for 4-5 minutes per side for medium-rare, adjusting cooking duration based on desired doneness and steak thickness.
- Allow steaks to rest for 5-10 minutes after grilling, enabling internal juices to redistribute and enhance overall tenderness.
- Arrange grilled ribeye alongside crispy hasselback potatoes and roasted vegetables on serving plates.
- 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