Why this meal is perfect for Father’s Day
- The ribeye steaks are tender, juicy, and packed with smoky, grilled flavor.
- The buttery baby potatoes add a creamy and savory complement to the meal.
- Fresh herbs like rosemary and thyme elevate the dish with their aromatic touch.
Ingredients you’ll need
- 2 pounds beef ribeye steak
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 1 pound baby potatoes, halved
- 2 tablespoons butter
- 1 tablespoon fresh parsley, chopped for garnish
Step-by-step guide to preparing this feast
Start by preheating your grill to medium-high heat. While it heats up, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper in a small bowl.
Rub this herb mixture all over the ribeye steaks, ensuring they are evenly coated. Set them aside to absorb the flavors while you prepare the potatoes.
In a pot, bring water to a boil and add the halved baby potatoes. Cook them for about 15 minutes or until they are tender, then drain and return them to the pot.
Add butter, salt, and pepper to the potatoes, tossing them until they are evenly coated. Now it’s time to grill the steaks.
Place the steaks on the preheated grill and cook for 5-7 minutes on each side for medium-rare. Adjust the cooking time based on your preferred doneness.
Once done, remove the steaks from the grill and let them rest for 5 minutes. Serve them alongside the buttery baby potatoes, garnished with fresh parsley.
Frequently asked questions Father’s Day
Can I use a different cut of steak? Yes, you can substitute ribeye with other cuts like sirloin or strip steak, but the cooking time may vary.
What’s the best way to check steak doneness? Use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
How to store and reheat leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the steak gently in a skillet over low heat and microwave the potatoes until heated through.
Expert tips for the best results
- Let the ribeye steaks sit at room temperature for 30 minutes before grilling to ensure even cooking.
- Use a grill brush to clean the grates before cooking to prevent sticking.
- Always let the steaks rest after grilling to retain their juices and enhance flavor.
Man Pleasing Meals | Father's Day
Ingredients
- 2 pound beef ribeye steak
- 2 tablespoon olive oil
- 4 clove garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- salt to taste
- pepper to taste
- 1 pound baby potatoes halved
- 2 tablespoon butter
- 1 tablespoon fresh parsley chopped for garnish
Instructions
- Preheat your grill to medium-high heat.
- In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper.
- Rub the herb mixture all over the ribeye steaks, ensuring they are well coated.
- In a separate pot, bring water to a boil and add the halved baby potatoes. Cook for about 15 minutes or until tender.
- Drain the potatoes and return them to the pot. Add butter, salt, and pepper to taste, and toss until the potatoes are coated.
- Place the ribeye steaks on the preheated grill. Cook for about 5-7 minutes on each side for medium-rare, adjusting time for desired doneness.
- Once the steaks are cooked to your liking, remove them from the grill and let them rest for 5 minutes.
- Serve the ribeye steaks alongside the buttery baby potatoes, garnished with fresh parsley.
Notes
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