🥩 Juicy Ribeye Steak with Butter & Smashed Potatoes
Perfectly grilled ribeye steak with a savory, caramelized crust, topped with melting butter and served alongside smashed potatoes with rich brown gravy. A hearty, classic lunch that’s both comforting and indulgent.
Ingredients (Serves 2–3)
For the Steak:
- 2 ribeye steaks (about 1–1.5 inches thick)
- 2 teaspoons kosher coarse salt
- 2 teaspoons brown sugar
- ¼ teaspoon cornstarch
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- 2 tablespoons butter (for topping)
For the Smashed Potatoes:
- 2 large russet potatoes
- 2 tablespoons butter
- ¼ cup beef or chicken gravy (store-bought or homemade)
- Salt & pepper to taste
Instructions
1. Prepare the Steak Rub
- In a small bowl, mix salt, brown sugar, cornstarch, pepper, garlic powder, and smoked paprika.
- Pat steaks dry with paper towels.
- Rub the spice mix evenly over both sides of each steak.
2. Cook the Potatoes
- Boil potatoes in salted water until fork-tender (about 20 minutes).
- Drain, place on a baking sheet, and gently smash them with the back of a spoon.
- Top with butter and season with salt and pepper.
- Keep warm until serving.
3. Grill the Steaks
- Preheat a grill or heavy skillet (cast iron works best) over high heat until very hot.
- Cook steaks 3–4 minutes per side for medium-rare (adjust time for preferred doneness).
- Let rest for 5 minutes before serving.
4. Assemble the Plate
- Place the steaks on a plate and top each with a pat of butter.
- Drizzle the smashed potatoes with warm gravy.
- Serve immediately with your favorite drink (like you paired with Mountain Dew Spark and Yoo-hoo).
Notes
- Letting the steak rest keeps the juices inside.
- Brown sugar in the rub helps with caramelization and flavor depth.
- Cornstarch helps create a crispy crust.
Tips
- Always preheat your skillet/grill for the perfect sear.
- Use a meat thermometer for accuracy (130°F for medium-rare, 140°F for medium).
- For extra flavor, baste the steak with garlic butter during the last minute of cooking.
Servings
Serves 2 very generously or 3 with lighter portions.
Nutritional Info (per serving, 1 steak + potato)
- Calories: ~720 kcal
- Protein: 44 g
- Carbs: 28 g
- Sugars: 5 g
- Fat: 48 g
- Sodium: 1400 mg
Benefits
- High in Protein – Supports muscle repair and growth.
- Rich in Iron – Boosts energy and oxygen transport in the body.
- Comfort Food Satisfaction – Perfect for a hearty, indulgent meal.
Q & A
Q1: Why use brown sugar in a steak rub?
A: It adds sweetness and helps create a rich, caramelized crust.
Q2: Can I cook ribeye in the oven?
A: Yes, sear it in a skillet first, then finish in a 400°F oven until desired doneness.
Q3: Why let the steak rest before slicing?
A: Resting allows juices to redistribute, keeping the meat tender and juicy.
Q4: What’s the best way to reheat steak?
A: Warm in a low oven (250°F) for 10–15 minutes, then quickly sear to refresh the crust.
Q5: Can I use the same rub for other meats?
A: Absolutely! It works great on pork chops, chicken, and even burgers.