A classic steakhouse-style dinner brought home, this meal features perfectly grilled ribeye steaks served alongside herb-infused garlic butter baby potatoes and rich, savory mushrooms. Paired with béarnaise sauce and a bold glass of red wine, this dish offers an elevated dining experience ideal for special occasions or refined weeknight meals.
Why You’ll Love This Recipe
- Combines bold flavors with elegant presentation
- Ideal for special dinners, date nights, or entertaining guests
- Features a balanced plate with protein, starch, and vegetables
- Simple, approachable steps with gourmet results
- Easily customizable with different sauces or sides
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the steak:
- 2 ribeye steaks (1.25–1.5 inches thick)
- Salt and freshly cracked black pepper
- 1 tablespoon olive oil
- 1 sprig fresh rosemary (for garnish)
For the garlic butter potatoes:
- 1 lb baby potatoes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
For the mushrooms:
- 8 oz whole cremini mushrooms
- 1 tablespoon butter
- 1 clove garlic, minced
- Salt and black pepper
Optional:
- Béchamel or béarnaise sauce, for serving
- Red wine pairing (Cabernet Sauvignon recommended)
Directions
- Roast the potatoes: Preheat oven to 400°F (200°C). Toss baby potatoes with olive oil, melted butter, minced garlic, chopped rosemary, salt, and pepper. Spread evenly on a baking sheet and roast for 35–40 minutes, tossing halfway through, until golden and crisp on the edges.
- Sauté the mushrooms: In a skillet over medium heat, melt the butter. Add the cremini mushrooms and minced garlic. Season with salt and pepper. Cook for 8–10 minutes, stirring occasionally, until mushrooms are tender and browned. Set aside.
- Prepare the steaks: Preheat the grill to high heat. Pat ribeye steaks dry with paper towels. Brush both sides lightly with olive oil and season generously with salt and black pepper.
- Grill the steaks: Place steaks on the hot grill. Cook for 4–5 minutes per side for medium-rare, adjusting time as needed for desired doneness. Remove from the grill and let rest for 5 minutes.
- Assemble the plate: Arrange grilled ribeye steaks on a serving plate with roasted potatoes and sautéed mushrooms. Garnish with a sprig of rosemary and serve with warm béarnaise sauce if using.
Servings and timing
Servings: Serves 2
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Variations
- Sauce swap: Use chimichurri, peppercorn sauce, or garlic herb compound butter instead of béarnaise.
- Vegetable addition: Include grilled asparagus, steamed green beans, or a fresh arugula salad.
- Potato upgrade: Substitute baby potatoes with fingerling or Yukon Golds, or try mashed potatoes for a classic twist.
- Mushroom mix: Combine shiitake, oyster, and button mushrooms for added depth of flavor.
- Indoor method: Use a grill pan or cast iron skillet if an outdoor grill is not available.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a 300°F (150°C) oven for about 10–15 minutes or until warmed through. Reheat potatoes and mushrooms in the oven or in a skillet over medium heat to retain texture. Avoid microwaving steak to preserve its tenderness.
FAQs
What is the best cut of steak for this recipe?
Ribeye is preferred for its marbling and flavor, but New York strip or filet mignon can also be used.
Can I use dried herbs instead of fresh?
Yes, use 1/3 the amount of dried herbs as a substitute for fresh in the potatoes and marinade.
How can I tell when the steak is done?
Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
Can I roast the potatoes ahead of time?
Yes, roast them in advance and reheat in the oven before serving to maintain crispness.
What kind of wine pairs well with ribeye?
A bold red such as Cabernet Sauvignon, Syrah, or Malbec pairs well with the richness of ribeye.
Can I make this meal in a skillet?
Yes, both the steak and mushrooms can be cooked in a cast iron skillet if you don’t have a grill.
What’s the best way to clean mushrooms?
Wipe mushrooms with a damp paper towel instead of rinsing to prevent excess moisture during cooking.
Should I rest the steak after grilling?
Yes, let the steak rest for 5 minutes to retain juices and enhance flavor.
Can I use another type of potato?
Yes, fingerling or Yukon Gold potatoes work well; just adjust roasting time as needed.
Is béarnaise sauce necessary?
It’s optional but adds a luxurious touch. You can also use garlic butter or a red wine reduction as an alternative.
Conclusion
Grilled Ribeye with Garlic Butter Potatoes and Mushrooms is a complete and satisfying meal that blends hearty textures with rich, savory flavors. Whether you’re planning a romantic dinner or entertaining guests, this dish delivers a gourmet experience with minimal fuss. With customizable sides and a perfect wine pairing, it’s a recipe to revisit for any occasion that calls for a memorable meal.
Print
Grilled Ribeye with Garlic Butter Potatoes and Mushrooms
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling, Roasting, Sautéing
- Cuisine: French-American
- Diet: Halal
Description
Perfectly grilled ribeye steak served with herb-roasted baby potatoes and umami-packed mushrooms, paired with a velvety béarnaise sauce and a glass of red wine for the ultimate steak dinner.
Ingredients
- 2 ribeye steaks (1.25–1.5 inches thick)
- Salt and freshly cracked black pepper
- 1 tablespoon olive oil
- 1 sprig fresh rosemary (for garnish)
- 1 lb baby potatoes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
- 8 oz whole cremini mushrooms
- 1 tablespoon butter
- 1 clove garlic, minced
- Salt and black pepper
- Béchamel or béarnaise sauce, for serving (optional)
- Red wine pairing (Cabernet Sauvignon recommended)
Instructions
- Preheat oven to 400°F (200°C). Toss baby potatoes with olive oil, melted butter, garlic, rosemary, salt, and pepper. Spread on a baking sheet and roast for 35–40 minutes, tossing halfway through.
- In a skillet, melt butter over medium heat. Add mushrooms and garlic, season with salt and pepper, and sauté for 8–10 minutes until tender and golden. Set aside.
- Preheat grill to high heat. Pat ribeye steaks dry, brush with olive oil, and season generously with salt and pepper.
- Grill steaks for 4–5 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before serving.
- Plate steaks with roasted potatoes and sautéed mushrooms. Garnish with a rosemary sprig and serve with warm béarnaise sauce if using.
Notes
- Letting the steak rest after grilling keeps it juicy and flavorful.
- You can use other mushrooms like shiitake or portobello if preferred.
- Serve with béarnaise sauce for a richer, more decadent flavor.
- Pair with a bold red wine like Cabernet Sauvignon for a complete meal experience.
Nutrition
- Serving Size: 1 steak with sides
- Calories: 720
- Sugar: 3g
- Sodium: 420mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 27g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 140mg
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