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

Units Scale

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)

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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