Ribeye Steak with Roasted Potatoes and Green Beans

Ribeye Steak with Roasted Potatoes and Green Beans

A classic steak dinner that's easy to prepare and full of flavor! Here's how to make perfectly seared ribeye steak served with crispy roasted potatoes and tender green beans.

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Ingredients

For the Ribeye Steak:

• 2 ribeye steaks (1-1.5 inches thick, about 10-12 oz each)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 garlic cloves, smashed
• 2 sprigs fresh rosemary or thyme
• Salt and freshly ground black pepper, to taste

For the Roasted Potatoes:

• 1.5 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp dried rosemary or thyme
• Salt and freshly ground black pepper, to taste

For the Green Beans:

• 1 lb fresh green beans, trimmed
• 1 tbsp olive oil
• 1 garlic clove, minced
• Salt and freshly ground black pepper, to taste

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Instructions

1. Prepare the Potatoes:

   • Preheat the oven to 425°F (220°C).
   • In a large bowl, toss the potatoes with olive oil, garlic powder, paprika, rosemary, salt, and pepper.
   • Spread the potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway, until golden and crispy.

2. Cook the Green Beans:

   • Heat olive oil in a skillet over medium heat.
   • Add the green beans and sauté for 5-7 minutes, until tender-crisp.
   • Stir in the minced garlic and cook for 1-2 more minutes. Season with salt and pepper. Set aside and keep warm.

3. Prepare the Ribeye Steaks:

   • Let the steaks come to room temperature for 20-30 minutes. Pat them dry with paper towels.
   • Season both sides generously with salt and pepper.
   • Heat a large cast-iron skillet over high heat until smoking hot.
   • Add olive oil to the skillet, then place the steaks in the pan. Sear for 2-3 minutes per side until a golden-brown crust forms.
   • Reduce heat to medium-low. Add butter, smashed garlic, and rosemary or thyme to the skillet. Tilt the skillet slightly and spoon the melted butter over the steaks (basting) for 1-2 minutes per side for medium-rare (adjust cooking time for desired doneness).

4. Rest the Steaks:

   • Remove the steaks from the skillet and let them rest on a cutting board for 5-10 minutes to retain their juices.

5. Assemble and Serve:

   • Plate the ribeye steaks with roasted potatoes and green beans. Optionally, drizzle some of the buttery pan juices over the steak.
   • Garnish with a sprig of rosemary or thyme for a touch of elegance.

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Enjoy your hearty steak dinner! Would you like tips on making a sauce to accompany the steak, like a red wine reduction or garlic butter?