This Buttered Ribeye and Garlic Parmesan Roasted Potatoes is the kind of meal that feels indulgent, special, and completely satisfying. Whether you're celebrating something big or simply treating yourself to a five-star dinner at home, this recipe delivers comfort, flavor, and an unforgettable experience.
Treat yourself — you’ve earned it
Buttered Ribeye with Garlic Parmesan Roasted Potatoes
Rated 5.0 stars by 1 users
Category
side dishes
Servings
4
Prep Time
10 minutes
Cook Time
50 minutes
This Buttered Ribeye Steak Dinner is more than just a meal — it’s an experience. Whether you're celebrating something special or just want to treat yourself (because you can), this hearty combination of flavors and textures will leave you full, satisfied, and completely impressed.
Make it once, and it’ll become a signature dish in your kitchen
Author:Sealand Quality Foods
Ingredients
-
2 Sealand Extra Thick Ribeye Steaks
- 1 Tablespoons Oil (High smoking point oil like avocado oil)
- 4 tablespoons butter, unsalted
- 4 coves garlic, smashed
- 2 sprigs rosemary
- 3 pounds Russet Potatoes, peeled and cut unto 1 inch cubes
- 1 teaspoon salt
- 1 teaspoon baking soda
- Water to boil and cook the potatoes
- 4 Tablespoons high smoking point oil (such as avocado oil)
- 3 cloves of garlic, minced
- 2 tablespoons rosemary leaves, minced
- 1 cup parmesan cheese, grated
Steak
Garlic Parmesan Roasted Potatoes
Directions
- Defrost the thick rib eye steaks overnight in the fridge after removing the packaging.
- Prepare the potatoes side dishes.
- To make the mashed potatoes, start by roasting the garlic.
- Cut the tops off the whole garlic head, sprinkle it with salt and the olive oil.
- Wrap the whole head of garlic in aluminum foil and roast in a 375 degrees oven for 45 minutes, or air fry at 400 degrees F for 30 minutes.
- In the meantime cut the peeled potatoes into 1 inch cubes appropriately. Now it doesn't need to be perfect since they will get mashed anyway, but keeping them the same size is important. This insures the potatoes all cook at the same time.
- Preheat the oven to 425 degrees F. Place a baking sheet in the oven with the oil, the oil needs to be hot as well, not just the baking sheet.
- Now begin to boil the potatoes cut up into chunks with salt and baking soda.
- Once soft, drain the potatoes well.
- Remove the hot oiled baking sheet from the oven and add the drained potatoes right over the hot oiled baking sheet. This sizzle is essential for the crisp potatoes.
- Roast the potatoes at 400 degrees F for about 20 minutes, flipping the potatoes halfway to ensure they’re golden on all sides.
- Once ready and golden crisp, add the garlic, parmesan and rosemary to the potatoes and toss well. Return to the oven for just 5 minutes until fragrant.
- For the Steak: Season the thick rib eye steaks generously with salt and pepper. Make sure to season edges and corners and every side of the meat.
- Preheat the oil in a heavy cast iron skillet and sear the steak for 4-5 minutes on one side until golden.
- Flip the steak and sear for another 4-5 minutes. Add in the butter, garlic and rosemary.
- Baste the meat with the melted butter for an extra 3-5 minutes until cooked to your desired doneness.
- Allow the meat to rest for 6-8 minutes before slicing.
- When ready to serve, slice the meat and serve with the potato dishes.
- Enjoy
