Name: Grilled Ribeye Steaks with Hasselback Potatoes & Veggies
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves
Ingredients: 2 ribeye steaks (12–16 oz each); 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp smoked paprika; Salt and pepper to taste; 4 medium Yukon Gold or Russet potatoes; 3 tbsp butter, melted; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp thyme, chopped; Salt and pepper to taste; 1 zucchini, sliced; 1 red bell pepper, sliced; 1 red onion, quartered; 1 cup cherry tomatoes; 2 tbsp olive oil; 1 tsp oregano; Salt and pepper to taste

Description

Create a restaurant-quality meal at home with juicy grilled ribeye steaks, crispy hasselback potatoes, and perfectly roasted vegetables. This dish combines bold flavors, vibrant colors, and satisfying textures for an unforgettable dining experience.

Ingredients

Scale

For the Steaks:

2 ribeye steaks (12–16 oz each)
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper to taste

For the Hasselback Potatoes:

4 medium Yukon Gold or Russet potatoes
3 tbsp butter, melted
2 tbsp olive oil
1 tsp garlic powder
1 tsp thyme, chopped
Salt and pepper to taste

For the Roasted Vegetables:

1 zucchini, sliced
1 red bell pepper, sliced
1 red onion, quartered
1 cup cherry tomatoes
2 tbsp olive oil
1 tsp oregano
Salt and pepper to taste

Instructions

Preparation time: 20 minutes | Cooking time: 50 minutes | Yield: Serves 4

Prepare the Hasselback Potatoes: Preheat your oven to 400°F (200°C). Slice each potato thinly, leaving the base intact. Brush with a mixture of melted butter, olive oil, garlic powder, thyme, salt, and pepper. Bake for 50–60 minutes, basting occasionally.
Roast the Vegetables: Toss zucchini, bell pepper, onion, and tomatoes with olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, stirring halfway.
Season and Grill the Steaks: Preheat a grill or grill pan to medium-high heat. Rub ribeye steaks with olive oil, garlic powder, smoked paprika, salt, and pepper. Grill for 4–5 minutes per side for medium-rare or adjust cooking time to your preferred doneness. Rest for 5–10 minutes before serving.
Assemble and Serve: Plate the steak alongside the hasselback potatoes and roasted vegetables. Garnish with fresh herbs if desired.

Notes

For extra flavor, add a dollop of herb butter to the steak before serving.
Avoid overcrowding the vegetables on the baking sheet to ensure even roasting.
Steaks can also be pan-seared if a grill isn’t available.

Prep Time: 20 minutes
Cook Time: 50 minutes

Nutrition

Calories: 620
Sodium: 480mg
Fat: 38g
Carbohydrates: 40g
Fiber: 6g
Protein: 38g