Instructions
Step 1: Bring a large pot of salted water to a boil and add the cubed potatoes. Cook for 15 minutes until fork-tender, then drain well.
Step 2: Return the drained potatoes to the pot and mash with 3 tablespoons butter and milk or cream until smooth and fluffy. Season with salt and pepper to taste, then stir in gravy if desired. Keep warm on low heat.
Step 3: Trim excess fat from your ribeye steaks and pat them dry with paper towels. Mix together the garlic powder, black pepper, and salt in a small bowl.
Step 4: Preheat your grill to high heat, about 450°F. Brush the steaks with 1 tablespoon olive oil on both sides, then generously season with your spice mixture.
Step 5: Grill the ribeyes for 4 to 5 minutes per side for medium-rare, depending on thickness. Top each steak with 0.5 tablespoon of butter during the last minute of cooking. Transfer to a plate and let rest for 5 minutes.
Step 6: While the steaks grill, toss the green beans with 1 teaspoon olive oil and a pinch of salt and pepper. Place in a grill basket or on foil and cook for 8 to 10 minutes until tender-crisp, stirring occasionally.
Step 7: Brush the corn with 1 tablespoon butter and sprinkle with salt. Grill for 8 to 10 minutes, turning occasionally, until the kernels are bright yellow and slightly charred.
Step 8: Plate everything together and serve immediately while hot.
Storage and Reheating Tips
Store leftover steak, potatoes, and vegetables in separate airtight containers in the refrigerator for up to 3 days. This keeps each component at its best quality.
Reheat the steak gently in a low oven at 300°F for about 10 minutes to avoid overcooking. You can also warm it briefly in a skillet over medium-low heat with a touch of butter.
Mashed potatoes reheat beautifully on the stovetop with a splash of milk to restore creaminess. Green beans and corn can be warmed in the microwave or reheated in a skillet with a little butter.
This dinner is best enjoyed fresh, but having leftovers makes for an excellent quick lunch the next day.
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