Looking for a delicious and hearty meal to impress your guests or family? Look no further than this recipe for Grilled Ribeye Steaks with Golden Potatoes and Chimichurri Butter.
The Meat
The ribeye steaks are seasoned with a blend of holy garlic seasoning, giving them a bold and savory flavor that is sure to please. They are then grilled to perfection, creating a crispy crust on the outside while remaining juicy and tender on the inside.
The Potatoes
The golden potatoes are par-boiled to ensure they are cooked through, then smashed and grilled to create a crispy exterior and a creamy interior. Topped with melted Parmesan cheese and served with a flavorful chimichurri butter, these potatoes are the perfect side to complement the steak.
The Chimmichurri
The chimichurri butter is a simple yet delicious addition to this dish, adding a tangy and herbaceous flavor that pairs perfectly with the steak and potatoes. It’s a great way to add a touch of elegance and sophistication to the meal.
Let’s jump into the recipe!
Grilled Bone in Ribeyes and Smashed Parmesan Potatoes
Ingredients
- 2 12oz bone-in ribeye steaks
- Holy garlic seasoning (or salt, pepper, and garlic powder)
- 4 large golden potatoes
- Potatoes Slayer seasoning (or any other potato seasoning of your choice)
- 1/4 cup grated Parmesan cheese
Compound Butter
- 2 tbsp chimichurri seasoning https://amzn.to/3QTzkQx
- 3 tbsp melted butter
Instructions
- Preheat your grill to 300 degrees Fahrenheit. Make sure the grill grates are clean and oiled to prevent sticking.
- While the grill is heating up, season the steaks with holy garlic seasoning. Rub the seasoning all over the steaks, making sure to coat them evenly. Let the steaks sit at room temperature for about 10-15 minutes to bring them to room temperature before grilling.
- Par boil the potatoes for about 8-10 minutes or until they are fork-tender. Drain the potatoes and let them cool for a few minutes. Once cooled, gently smash each potato with the bottom of a glass or a potato masher until they are about 1/2 inch thick.
- In a small bowl, make the compound butter by mixing 2 tbsp of chimichurri seasoning with 3 tbsp of melted butter. Set aside.
- Once the grill is preheated, place the steaks on the grill and flip them every minute to allow a crust to develop. Cook the steaks to your desired level of doneness. For medium-rare, pull the steaks off the grill when they reach an internal temperature of 125 degrees Fahrenheit.
- In a large skillet on the grill, add 1 tbsp of cooking oil. Place the smashed potatoes in the skillet and gently press them down to make sure they are in contact with the hot oil. Season the potatoes with Potatoes Slayer seasoning and flip them after 5 minutes. Once flipped, re-season them and top with grated Parmesan cheese. Remove the potatoes from the grill once the cheese is fully melted and bubbly.
- Let the steaks rest for about 5 minutes before slicing them. This allows the juices to redistribute throughout the steak, making it more flavorful and tender.
- To serve, slice the steaks and arrange them on plates alongside the golden potatoes. Serve with a dollop of chimichurri butter on top of the steaks. Enjoy!
This recipe for Grilled Ribeye Steaks with Golden Potatoes and Chimichurri Butter is a perfect meal for any occasion. The bold and savory flavor of the ribeye steaks, paired with the crispy and creamy golden potatoes, and the tangy and herbaceous chimichurri butter make for a delicious and satisfying meal. The recipe is easy to follow and can be prepared in a short amount of time, making it perfect for a special occasion or a casual weeknight dinner. So, gather your ingredients, fire up the grill, and enjoy this delicious meal with your loved ones.
