Garlic Butter Ribeye Steak with Herb Corn, Green Beans & Hasselback Potatoes
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Servings: 2 generous servings
Ingredients
For the steak
1 large bone-in ribeye steak, about 1½–2 pounds and 1½ inches thick
1 tablespoon avocado oil or another high-heat cooking oil
1 teaspoon kosher salt, or to taste
¾ teaspoon coarsely ground black pepper
2 tablespoons unsalted butter
3 garlic cloves, lightly crushed
2 sprigs fresh thyme or rosemary
For the hasselback potatoes
8 small Yukon Gold potatoes, about 1 pound
1 tablespoon olive oil
1 tablespoon melted butter
½ teaspoon garlic powder
½ teaspoon dried Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
For the herb corn
2 ears corn, husked and halved
1 tablespoon softened butter
1 tablespoon chopped fresh parsley
¼ teaspoon smoked paprika
Salt and black pepper, to taste
For the green beans
12 ounces fresh green beans, trimmed
1 tablespoon olive oil
2 garlic cloves, minced
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon lemon juice, optional
Instructions
Step 1: Prepare the potatoes
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place a potato between two wooden spoon handles. Cut thin slices across the potato, stopping before you reach the bottom so it stays connected. Repeat with the remaining potatoes.
Step 2: Season and roast
Mix the olive oil, melted butter, garlic powder, Italian seasoning, salt, and pepper. Brush over the potatoes, working some of the mixture between the slices.
Arrange on the baking sheet and roast for 45–55 minutes, until the centers are tender and the edges are golden. Brush with the oil and butter from the tray halfway through cooking, when the slices begin to open.
Step 3: Prepare the steak
About 20 minutes before cooking, remove the steak from the refrigerator. Pat it thoroughly dry with paper towels, then season both sides and the edges with salt and pepper.
Begin cooking the steak when the potatoes have approximately 20 minutes left.
Step 4: Sear the steak
Heat a heavy, oven-safe skillet over medium-high heat. Add the oil.
Place the steak in the hot skillet and sear for 3–4 minutes per side, until a deep brown crust forms. Hold the fatty edge against the skillet with tongs for approximately 30–60 seconds.
Step 5: Baste with garlic butter
Reduce the heat to medium-low. Add the butter, crushed garlic, and thyme or rosemary.
Carefully tilt the skillet and spoon the melted butter over the steak for 1–2 minutes. Keep the garlic from burning.
If the center needs more cooking, transfer the oven-safe skillet to the oven for approximately 3–8 minutes, checking frequently. Thickness and starting temperature affect cooking time, so use a thermometer rather than timing alone.
For a food-safe endpoint, cook the steak to 145°F (63°C) and let it rest for at least 3 minutes. A 5–10-minute rest works well while you finish the sides.
Step 6: Cook the corn
While the potatoes roast, bring a large pot of water to a boil. Add the corn and simmer for 5–7 minutes, until tender. Remove and drain thoroughly, keeping the water for the beans.
Mix the softened butter with parsley, smoked paprika, salt, and pepper. Spread over the warm corn. For a lightly browned finish, briefly turn the corn in a hot skillet before adding the herb butter.
Step 7: Cook the green beans
Add the green beans to the boiling water and cook for 3–4 minutes, until bright green and just tender. Drain well.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and stir for about 30 seconds. Add the beans, salt, and pepper, then toss for 2–3 minutes. Finish with lemon juice if using.
Step 8: Plate and serve
Slice the rested steak away from the bone and divide between two plates. Add the hasselback potatoes, two corn halves per plate, and the garlic green beans.
Spoon a little of the steak’s garlic butter over the meat and serve immediately.
Tips
Dry the steak well: Surface moisture prevents a good crust.
Choose similar-sized potatoes: They will roast more evenly.
Check the potato centers: A small knife should slide in easily when they are done.
Avoid burning the butter: Lower the heat before adding it to the steak skillet.
Use a meat thermometer: Insert it into the thickest part of the meat, away from the bone.
Rest before slicing: This helps keep the steak juicy.
Plan the timing: Start the potatoes first, prepare the vegetables while they roast, and cook the steak toward the end.
Storage
Refrigerate leftovers in shallow, airtight containers within 2 hours of cooking. Store for 3–4 days.
Reheat steak gently in a covered baking dish with a splash of broth. Reheat potatoes in the oven or air fryer to restore their crisp edges. Warm the corn and beans in a skillet with a little water. Reheated leftovers should reach 165°F (74°C).
Freeze the cooked steak separately for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating.
Serving Ideas
This plate already includes a main dish and three sides. For a lighter serving, divide the meal among three or four people and add a fresh green salad.
Optional accompaniments include Dijon mustard, horseradish sauce, or a squeeze of lemon over the vegetables.
Estimated Nutritional Information
Per serving, based on two generous servings:
Calories: Approximately 1,100–1,350
Protein: 65–85 g
Carbohydrates: 70–80 g
Fat: 60–80 g
Fiber: 10–12 g
Values vary considerably with the steak’s size, bone weight, fat content, and how much cooking butter is served.
Nutrition Benefits
Beef provides protein, iron, zinc, and vitamin B12. Potatoes and corn contribute carbohydrates for energy, while green beans and potato skins add fiber. For a smaller, less rich meal, serve a smaller steak portion and use less finishing butter.
Q&A
Can I use boneless ribeye?
Yes. Use two smaller boneless steaks and check their temperature early, as they may cook faster.
Can I substitute another steak cut?
New York strip or sirloin works well. Leaner cuts have less fat, so watch them closely to avoid overcooking.
Do I need to peel the potatoes?
No. Scrub them well and leave the skins on for crisp edges.
Can I use frozen green beans?
Yes. Cook according to the package directions, drain thoroughly, and toss with the sautéed garlic.
Can I grill the steak and corn?
Yes. Sear the steak over direct heat, then move to indirect heat to finish. Turn the corn regularly until tender and lightly charred.
How do I keep everything warm?
If the potatoes finish first, lower the oven to 200°F (95°C) and keep them warm briefly while finishing the steak and vegetables.
