Grilled Ribeye Steak Dinner Plate
One of my favorite go-to meals is a perfectly grilled ribeye steak dinner plate. There’s something truly special about the rich flavor of ribeye, paired with the vibrant crunch of asparagus and the heartiness of small red potatoes. This dish is a crowd-pleaser, ideal for weekend barbecues, date nights, or simply indulging in a well-deserved meal after a long week. The combination of garlic herb butter melting on the steaks and the zesty freshness of lemon wedges makes every bite count. Let’s dive into what makes this grilled ribeye steak dinner plate a must-try!
Why You’ll Love This Dish
This grilled ribeye steak dinner plate is not just a meal; it’s an experience. With its robust flavors and beautiful presentation, it transforms a regular dinner into something memorable. You’ll adore how quickly it comes together—the entire meal can be on your table in under an hour! It’s perfect for special occasions or impressing guests while remaining straightforward enough for a weeknight dinner.
“This recipe is a game changer! The steak was so juicy and flavorful, and the garlic herb butter took it to the next level!” – A Happy Home Cook
Preparing Grilled Ribeye Steak Dinner Plate
Making this dish is straightforward and enjoyable! You’ll start by seasoning your ribeye steaks and letting them reach room temperature, which enhances their flavor and texture. While the steaks rest, you’ll prepare the sides of boiled red potatoes and grilled asparagus. The grilling of the steaks is simple—just a few minutes per side—and it’s finished with a delightful garlic herb butter. In a few easy steps, you’ll deliver a restaurant-quality meal right at home.
What You’ll Need
- Ribeye Steaks: 2 steaks (1.5 inches thick, approximately 12-16 ounces each)
- Kosher Salt: 2 teaspoons, plus more to taste
- Freshly Ground Black Pepper: 1 teaspoon, plus more to taste
- Olive Oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Fresh Rosemary: 2 sprigs
- Butter: 2 tablespoons
- Small Red Potatoes: 1 pound
- Asparagus: 1 bunch (approximately 1 pound), trimmed
- Lemon: 1 (for wedges)
- Dry Red Wine: 1/4 cup (optional, for pan sauce)
Feel free to swap out the asparagus for your favorite seasonal vegetables or the ribeye for another cut of steak based on your preference!
Step-by-Step Instructions
-
Prepare the Steaks: Pat the ribeye steaks dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Let them rest at room temperature for at least 30 minutes.
-
Cook the Potatoes: Place the red potatoes in a medium saucepan, cover them with cold water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain and set aside.
-
Season the Asparagus: Toss the trimmed asparagus with 1 tablespoon of olive oil, salt, and pepper.
-
Grill the Steaks: Preheat the grill to high heat and brush the grates with oil to prevent sticking. Grill the steaks for 4-6 minutes per side for medium-rare.
-
Make Garlic Herb Butter: In a small bowl, combine softened butter, minced garlic, and finely chopped rosemary. Set it aside for later.
-
Grill the Asparagus: During the last few minutes of grilling the steaks, add the asparagus to the grill. Cook for 3-5 minutes until it’s tender-crisp and slightly charred.
-
Make the Sauce (Optional): Once the steaks are off the grill, you can deglaze the grill or a skillet with 1/4 cup of dry red wine, scraping up the browned bits. Simmer for a few minutes until reduced.
-
Plate the Dish: Arrange the grilled steaks, boiled potatoes, and grilled asparagus on plates. Serve with lemon wedges and the optional pan sauce. Enjoy your meal!
Best Ways to Enjoy It
When it comes to presenting your grilled ribeye steak dinner plate, simplicity goes a long way. Slice the steak thinly against the grain for a beautiful presentation, and drizzle the garlic herb butter on top. Add a side of creamy mashed potatoes or a fresh salad to elevate your meal. Pair it with a robust red wine and you’ve got a dinner that feels indulgent without the fuss!
How to Store & Freeze
If you have leftovers (which is unlikely!), let the steak and sides cool completely before storing them. Place them in an airtight container in the refrigerator, where they can stay fresh for up to 3 days. To reheat, avoid using the microwave, as this will dry out the meat. Instead, warmth can be reinstated on a stovetop over medium heat or in the oven at a low temperature.
For longer storage, wrap the steak tightly in plastic wrap and then foil, or place it in a vacuum-sealed bag. This way, it can last in the freezer for up to 3 months.
Helpful Cooking Tips
- Get the Perfect Sear: Ensure your grill is hot before placing the steaks to achieve that perfect crust.
- Let It Rest: After cooking, allow the steak to rest for about 5 minutes before slicing to retain the juices.
- Season Generously: Don’t be shy with the salt and pepper; they really enhance the flavor.
Creative Twists
Looking to switch things up? Consider adding a marinade the day before grilling for extra flavor. Try a teriyaki glaze or a simple mix of soy sauce, garlic, and ginger for an Asian twist. You could also add toppings like sautéed mushrooms, blue cheese crumbles, or a spicy chimichurri sauce for a flavor boost.
Helpful Answers
1. How long does it take to cook ribeye steaks?
- For medium-rare, grill the steaks for 4-6 minutes per side.
2. Can I use a different cut of steak?
- Absolutely! Cuts like sirloin or filet mignon can work just as well, but adjust the cooking times accordingly.
3. How do I know when my steak is done?
- Use a meat thermometer. A medium-rare steak should read 130-135°F.
Whether this grilled ribeye steak dinner plate becomes a staple in your cooking repertoire or just a special occasion meal, its flavor and elegance make it a recipe worth mastering. Enjoy grilling!
Grilled Ribeye Steak Dinner Plate
Ingredients
Method
- Pat the ribeye steaks dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Let them rest at room temperature for at least 30 minutes.
- Place the red potatoes in a medium saucepan, cover them with cold water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain and set aside.
- Toss the trimmed asparagus with 1 tablespoon of olive oil, salt, and pepper.
- Preheat the grill to high heat and brush the grates with oil to prevent sticking. Grill the steaks for 4-6 minutes per side for medium-rare.
- In a small bowl, combine softened butter, minced garlic, and finely chopped rosemary. Set it aside for later.
- During the last few minutes of grilling the steaks, add the asparagus to the grill. Cook for 3-5 minutes until it’s tender-crisp and slightly charred.
- Once the steaks are off the grill, you can deglaze the grill or a skillet with 1/4 cup of dry red wine, scraping up the browned bits. Simmer for a few minutes until reduced.
- Arrange the grilled steaks, boiled potatoes, and grilled asparagus on plates. Serve with lemon wedges and the optional pan sauce.
