Juicy Rib-Eye Steak with Garlic Herb Butter and Loaded Baked Potatoes

Indulge in a classic steakhouse meal right at home with this rib-eye steak recipe. The star of the show is a grass-fed rib-eye, seared to perfection and finished with a generous dollop of garlic herb butter. Paired with loaded baked potatoes topped with cheddar, sour cream and crispy fried onions and a tangy roasted Brussels sprouts salad, this dish is sure to impress.

The key to a juicy steak is a hot sear followed by a quick roast in the oven and don’t forget to let it rest before slicing. The Brussels sprouts are roasted until crispy and tossed with a creamy mustard dressing, while the potatoes are microwaved and then oven-roasted for a fluffy interior and crispy skin. This meal is all about bold flavors and satisfying textures.

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Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

16 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

16 ounce Grass-Fed Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

12 ounce Russet PotatoView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. Poke potatoes all over with a fork and place on a microwave-safe plate. Rub with oil; season with salt and pepper. Microwave, flipping halfway through, until tender, 9-13 minutes. Meanwhile, trim and halve Brussels sprouts lengthwise. Trim and thinly slice scallions, separating whites from greens.
2. Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, salt and pepper. Place potatoes on empty side of sheet. Roast veggies on middle rack until browned and slightly crispy, 18-22 minutes. Transfer potatoes to a plate; transfer Brussels sprouts to a medium bowl. Reserve baking sheet (you’ll use it in Step 4).
3. To bowl with roasted Brussels sprouts, add scallion whites, mayonnaise, mustard, half the sour cream, salt and pepper. Toss until everything is coated and combined. Refrigerate until ready to serve.
4. Pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and sear, turning occasionally, until browned all over, 2-3 minutes. Turn off heat; transfer to baking sheet used for veggies. Roast steak on middle rack until cooked to desired doneness, 10-12 minutes. Transfer steak to a cutting board; cover with foil and let rest for at least 8 minutes. TIP: Don’t skip this step-it’s essential for a juicy steak!
5. While steak rests, halve potatoes lengthwise; fluff insides with a fork. (TIP: Use a pair of tongs to hold those hot potatoes!) Top each potato with 1 TBSP plain butter; season with salt and pepper. Top potatoes with cheddar and remaining sour cream; garnish with crispy fried onions and scallion greens.
6. Thinly slice steak crosswise; transfer to a serving plate and top with garlic herb butter. Garnish Brussels sprouts with pepitas. Serve steak, roasted Brussels sprouts salad and loaded baked potatoes family style.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with another tender cut like New York strip or filet mignon, but adjust cooking time accordingly.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Remember the temperature will rise a few degrees while resting.

Can I make the Brussels sprouts salad ahead?

Yes, you can prepare the salad up to a day in advance and refrigerate. Add pepitas just before serving to keep them crunchy.