Grilled Ribeye Steak with Roasted Potatoes and Green Beans

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. In a large bowl, toss the cubed potatoes with olive oil, garlic powder, rosemary, paprika, salt, and black pepper.

Step 3. Spread the potatoes on a baking sheet in a single layer.

Step 4. Roast for 30–35 minutes, stirring halfway through, until golden brown and crispy.

Step 5. Pat the ribeye steak dry with paper towels and rub it with olive oil.

Step 6. Season both sides of the steak with kosher salt, black pepper, and garlic powder.

Step 7. Heat a cast-iron skillet or grill pan over high heat until very hot.

Step 8. Cook the steak for 3–5 minutes per side, depending on thickness and desired doneness.

Step 9. During the last minute of cooking, add the butter, crushed garlic, and thyme to the skillet.

Step 10. Spoon the melted garlic butter over the steak continuously for extra flavor.

Step 11. Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing.

Step 12. While the steak rests, steam or boil the green beans for 4–5 minutes until tender-crisp.

Step 13. Toss the green beans with butter, salt, and black pepper.

Step 14. Slice the steak against the grain and arrange it on a serving plate with the roasted potatoes and green beans.

Step 15. Drizzle any remaining garlic butter from the skillet over the steak and serve immediately.

Storage and Reheating Tips

Store leftover steak, potatoes, and green beans in separate airtight containers in the refrigerator for up to 4 days.

Reheat the steak gently in a skillet over low heat or in a 275°F (135°C) oven until warmed through.

Reheat the potatoes in an oven or air fryer at 375°F (190°C) for 5–8 minutes to restore crispness.

Green beans can be reheated in a skillet with a small amount of butter for the best texture.

Avoid overheating the steak to prevent it from becoming tough and dry.