Grilled ribeye steak with roasted garlic and crispy potato wedges.
Ingredients:
For the steak:
2 ribeye steaks (about 1.5 inches thick)
Salt and freshly ground black pepper
2 tbsp olive oil
2 cloves of garlic, minced
1 tablespoon of unsalted butter
1 sprig of fresh rosemary or thyme
For the roasted garlic:
1 whole garlic bulb
1 tsp olive oil
Pinch of salt
For the crispy potato wedges:
3–4 medium potatoes, scrubbed and cut into wedges
2 tbsp olive oil
1 tsp paprika
½ teaspoon of garlic powder
Salt and pepper, to taste.
Instructions:
1. Prepare the roasted garlic.
Preheat the oven to 200°C (400°F).
Slice the top off the garlic bulb to expose the cloves.
Drizzle with olive oil and sprinkle with salt. Wrap in foil and roast for 30–35 minutes until soft and golden.
2. Make the potato wedges:
Toss the potato wedges in olive oil, paprika, garlic powder, salt and pepper.
Spread them out on a baking sheet and roast for 30–35 minutes, turning them over halfway through, until golden and crispy.
3. Cook the steak:
Pat the steaks dry with kitchen roll. Season generously with salt and pepper.
Heat a heavy skillet or grill pan over a high heat. Add olive oil.
When hot, sear the steaks for 2–3 minutes on each side to create a nice crust.
Reduce the heat, then add the butter, garlic and rosemary.
Spoon the melted butter over the steaks, basting them for a further 1–2 minutes on each side to achieve a medium-rare internal temperature of about 130°F/54°C.
Remove and leave to rest for 5–10 minutes before slicing.
4. Serve!
Slice the steak against the grain.
Serve with roasted garlic (squeeze out the soft cloves and spread them on the steak or potatoes).
Serve the crispy potato wedges on the side.
🔥 Tips:
Bring steaks to room temperature before cooking to ensure even searing.
Resting the meat keeps it juicy.
Use a cast-iron skillet for the best crust.
