Grilled Ribeye with Peppers and Potatoes
A juicy, charred ribeye paired with smoky vegetables and golden steak fries.
This classic steakhouse-style dish features a perfectly grilled ribeye steak with caramelized peppers and onions, complemented by crispy, golden steak fries. The ribeye is seasoned simply to let its rich, beefy flavor shine, while the grilled vegetables add a smoky sweetness. Ideal for a hearty dinner or a special occasion, this meal balances indulgence and simplicity. Pair it with a bold red wine or your favorite beverage for an unforgettable dining experience.
Recipe
Ingredients:
For the Ribeye Steak:
2 ribeye steaks (1–1.5 inches thick)
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder (optional)
For the Grilled Peppers and Onions:
2 bell peppers (red and yellow), sliced into strips
1 large onion, sliced into rings
1 tablespoon olive oil
Salt and pepper to taste
For the Steak Fries:
2 large russet potatoes, cut into wedges
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
Recipe Instructions:
Prepare the Steak Fries:
Preheat Oven:
Preheat your oven to 425°F (220°C).
Season the Potatoes:
Toss the potato wedges with olive oil, garlic powder, smoked paprika, salt, and pepper.
Roast the Fries:
Spread the potatoes on a baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy.
Prepare the Grilled Vegetables:
Season the Vegetables:
Toss the bell pepper strips and onion rings with olive oil, salt, and pepper.
Grill the Vegetables:
Preheat the grill to medium-high heat. Grill the vegetables for 5–7 minutes, turning occasionally, until they are tender and slightly charred. Remove from the grill and keep warm.
Prepare the Ribeye Steak:
Season the Steak:
Brush both sides of the ribeye steaks with olive oil. Season generously with salt, black pepper, and garlic powder (if using).
Grill the Steaks:
Preheat the grill to high heat. Place the steaks on the grill and cook for 4–5 minutes per side for medium-rare, or adjust the time for your desired doneness. Use a meat thermometer for precision (130°F for medium-rare, 140°F for medium).
Rest the Steaks:
Remove the steaks from the grill and let them rest for 5–10 minutes to retain their juices.
Serve:
Plate the ribeye steak alongside a generous portion of steak fries.
Add the grilled peppers and onions as a flavorful side.
Garnish with fresh parsley or a drizzle of olive oil for extra elegance, if desired.
