My Foolproof Ribeye Steak Dinner with Herb Butter and Crispy Baby Potatoes
There are few things that feel as satisfying as nailing the perfect steak dinner at home. I’m talking about a grilled ribeye with a caramelized crust, golden roasted baby potatoes, and a fresh salad to round it all out. Add a generous pat of herb butter melting over the top, and you’ve got a meal that rivals any steakhouse spread. And the best part? You can pull the whole thing off without breaking a sweat—or the bank.
This is my go-to special occasion dinner (even if the “occasion” is just that it’s Thursday), and once you try it, I bet it’ll become yours too.
Why This Recipe Works
What I love most about this meal is how the components balance each other out:
The ribeye is rich and juicy: Ribeye is naturally marbled, which means you’re guaranteed tenderness and flavor even with minimal seasoning.
The herb butter adds that extra layer: A little herby, a little garlicky, and just the right amount of brightness from lemon zest—it’s the kind of finishing touch that takes a good steak to great.
The potatoes are crisp on the outside, fluffy inside: Roasting them with rosemary infuses them with earthy flavor and makes them the ultimate comfort side.
The salad keeps it all fresh: Something green and crisp on the side keeps this hearty dinner from feeling too heavy.
What You’ll Need
For the Steak:
- 2 ribeye steaks, 1-inch thick
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, smashed
- Fresh rosemary or thyme sprigs
For the Herb Butter:
- 4 tbsp unsalted butter, softened
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp garlic powder
- 1/2 tsp lemon zest
- Salt and pepper to taste
For the Roasted Baby Potatoes:
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 2 sprigs fresh rosemary
- Salt and freshly ground black pepper
For the Salad:
- 2 cups mixed lettuce leaves (I use arugula, spinach, and romaine)
- 1/4 cup creamy dressing (ranch or blue cheese both work great)
- Fresh cracked black pepper
How I Make This Ribeye Steak Dinner (Step-by-Step)
1. Make the Herb Butter
Before anything else, I mix the herb butter so the flavors have time to meld. In a small bowl, I combine softened butter with parsley, chives, garlic powder, lemon zest, and a pinch of salt and pepper. I give it a good stir until it’s all blended, then set it aside or pop it in the fridge if I’m prepping ahead.
2. Roast the Baby Potatoes
I preheat my oven to 400°F (200°C), then toss halved baby potatoes with olive oil, chopped rosemary, salt, and pepper. I spread them cut-side down on a baking sheet for max crispiness, and roast them for about 25–30 minutes, flipping once around the 15-minute mark. They come out golden, crispy, and full of flavor.
3. Grill the Ribeye Steaks
While the potatoes are roasting, I preheat my grill pan (or outdoor grill if the weather’s nice) to medium-high heat. I rub the ribeyes with olive oil and season them generously with salt and pepper. Don’t be shy here—the seasoning helps create that perfect crust.
I grill them for 4–5 minutes per side for a medium-rare finish. During the last minute of cooking, I throw in butter, smashed garlic, and fresh rosemary right into the skillet or directly on the grill next to the steaks. As the butter melts, I spoon it over the meat for an aromatic, flavorful finish.
Then I take them off the heat and let them rest for about 5–10 minutes. Resting is non-negotiable—it keeps all those flavorful juices where they belong.
4. Toss the Salad
While the steaks rest, I quickly put together the salad. I lay out the mixed greens, drizzle with a creamy dressing (blue cheese is my favorite here), and finish with a crack of black pepper. It’s simple, but it does the job perfectly.
5. Plate It All Up
Once the steaks have rested, I slice them against the grain and arrange the slices on a clean white plate. I top each with a generous dollop of herb butter so it starts to melt into the meat. On the side go the roasted potatoes and a big scoop of salad.
My Pro Tips for Steak Dinner Success
Use a thermometer: For ribeye, medium-rare is around 130°F, medium hits about 140°F. I always use a meat thermometer for consistent results.
Let the steak come to room temp before grilling: This helps it cook more evenly and prevents it from seizing up on the grill.
Don’t skip the crust: That deep brown sear you get from a hot pan or grill is what steak dreams are made of.
Make the herb butter ahead: It keeps in the fridge for a few days, and you can even freeze it. I sometimes double the recipe and use it on veggies or grilled chicken later in the week.
What to Serve with It (If You Want to Go All Out)
- Wine pairing: A bold red like Cabernet Sauvignon or a juicy Zinfandel works wonders with the ribeye.
- Beer option: A chilled bottle of Stella Artois Cidre or a crisp lager makes a refreshing companion.
- Dessert idea: A slice of dark chocolate tart or a scoop of vanilla gelato to round things off.
FAQs From My Kitchen
Q: Can I use a different cut of steak?
A: Absolutely. NY strip or filet mignon both work beautifully, though they’ll cook a little differently. Just adjust the timing.
Q: How do I store leftovers?
A: Leftover steak keeps in the fridge for 2–3 days. I slice it thin and use it for sandwiches or steak salads the next day.
Q: Can I cook this indoors without a grill?
A: Yes! I use a cast iron skillet on the stovetop, and it still gets a beautiful crust. Just make sure your pan is hot before the steaks go in.
Why You Should Try This Tonight
This ribeye dinner isn’t complicated, but it feels like something you’d order at a great restaurant. Between the seared steak, the savory herb butter, and the crispy potatoes, every bite hits that comfort-food sweet spot. It’s a dinner that looks impressive, tastes incredible, and lets you flex your cooking skills without much effort.
If you’re craving a meal that feels like a celebration—without needing to go out—this is the one. Just light a candle, pour a drink, and enjoy a steak night done right
Grilled Ribeye with Roasted Potatoes and Salad: A Steakhouse Night at Home
Ingredients
- 1 lb ribeye steak
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp garlic powder
- 2 tsp lemon zest
- 1 lb baby potatoes, halved
- 2 tbsp olive oil (for potatoes)
- 4 cups creamy dressing (ranch or blue cheese)
- Salt and pepper to taste
- Mixed salad greens for serving
Instructions
- Preheat the grill to high heat.
- In a small bowl, mix together the butter, parsley, chives, garlic powder, lemon zest, and a pinch of salt and pepper.
- Rub the ribeye steak with olive oil and season with salt and pepper.
- Grill the steak for about 5-7 minutes per side for medium-rare, or until desired doneness.
- While the steak is grilling, preheat the oven to 400°F (200°C).
- Toss the halved baby potatoes with olive oil, salt, and pepper, and spread them on a baking sheet.
- Roast the potatoes in the oven for about 20-25 minutes, or until golden and crispy.
- Remove the steak from the grill and let it rest for 5 minutes before slicing.
- Serve the steak with a dollop of herb butter on top, alongside the roasted potatoes and salad with creamy dressing.
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