If you’re looking for a tasty and filling meal, grilled ribeye steak with roasted potatoes and asparagus is the way to go! This dish is not only delicious but also easy to make. Whether it’s a special occasion or a casual family dinner, this recipe will impress everyone at your table.
Why Make This Recipe
This recipe is perfect for anyone who loves a hearty meal. The juicy ribeye steak paired with crispy roasted potatoes and fresh asparagus makes for a delightful plate. Plus, it’s simple enough to prepare even on busy days. Your family will definitely ask for seconds!
How to Make Grilled Ribeye Steak with Roasted Potatoes and Asparagus
Ingredients:
- 2 ribeye steaks (1-inch thick)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- Salt and black pepper, to taste
- 2 tbsp unsalted butter
- 1 lb baby potatoes
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 bunch asparagus, trimmed
- 1 cup cherry tomatoes on the vine
- 1/4 cup balsamic vinegar
- 1 tbsp honey or brown sugar
Directions:
- Preheat your oven to 400°F (200°C). Toss the baby potatoes in a bowl with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, shaking the pan halfway through.
- While the potatoes are baking, toss the asparagus and cherry tomatoes with olive oil, salt, and pepper. Add them to the baking sheet with the potatoes about 10-12 minutes before the potatoes are done.
- Heat a grill or a cast-iron skillet over high heat. Rub the ribeye steaks with olive oil, minced garlic, thyme, salt, and pepper. Grill or sear the steaks for 3-4 minutes on each side for medium-rare. If you like it a bit more done, leave it on a little longer. Add butter to the pan or grill and baste the steaks before removing them. Let them rest for 5 minutes.
- For an optional sauce, simmer balsamic vinegar and honey in a small saucepan over medium heat until it thickens a bit. Then stir in the butter and remove it from heat.
- Plate your steak alongside the roasted potatoes, asparagus, and cherry tomatoes. If you made the sauce, drizzle it on top and add some fresh parsley for garnish.
How to Serve Grilled Ribeye Steak with Roasted Potatoes and Asparagus
Serve this delicious meal right away. It pairs well with a simple green salad or some crusty bread. Don’t forget to share it with family or friends; it’s too good not to!
How to Store Grilled Ribeye Steak with Roasted Potatoes and Asparagus
If you have leftovers, store them in an airtight container in the fridge. They should stay fresh for about 2-3 days. Just reheat them in the oven or microwave when you’re ready to enjoy them again!
Tips to Make Grilled Ribeye Steak with Roasted Potatoes and Asparagus
- Use a meat thermometer to check the doneness of your steak. For medium-rare, aim for 130-135°F.
- Feel free to add your favorite herbs or spices to the potatoes for an extra kick of flavor.
- Let the steaks rest after cooking—they’ll be juicier!
Variation
If you want to change it up, try adding different vegetables like bell peppers or zucchini. You can also use sirloin steaks if you prefer a leaner cut of meat.
FAQs
Q: Can I use frozen vegetables?
A: Yes, you can! Just make sure to adjust the cooking time as needed.
Q: What can I substitute for ribeye steak?
A: You can use sirloin, New York strip, or any thick cut of steak you enjoy.
Q: How do I know if my steak is done?
A: Use a meat thermometer. 130-135°F is medium-rare, while 140-145°F is medium.
Enjoy making this delicious dish!