Sizzlin Summer Steaks Spuds with Cheesy Scallion Butter
Fire up the grill and savor the ultimate summer feast with "Sizzlin Summer Steaks Spuds with Cheesy Scallion Butter." This mouthwatering recipe features perfectly grilled ribeye steaks topped with a luxurious dollop of cheesy scallion butter, bursting with the savory flavors of melted cheddar, garlic, and fresh herbs. Paired with crispy oven-roasted russet potatoes seasoned with smoked paprika, this dish is a harmonious blend of smoky, buttery, and indulgent flavors. Simple yet impressive, it’s perfect for backyard cookouts or a cozy family dinner. With quick prep and easy-to-follow steps, this recipe brings elevated steakhouse-quality dining right to your kitchen!
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Recipe Information
Ingredients
- 4 pieces ribeye steaks
- 4 medium russet potatoes
- 4 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons black pepper
- 8 tablespoons unsalted butter
- 1 cup cheddar cheese
- 4 stalks scallions
- 2 pieces garlic cloves
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C) for the potatoes, and preheat your grill to medium-high heat for the steaks.
Wash the russet potatoes thoroughly and cut them into 1-inch cubes. Place the cubes on a baking sheet lined with parchment paper.
Drizzle 3 tablespoons of olive oil over the potatoes, sprinkle with 1 teaspoon of salt, 1 teaspoon of black pepper, and smoked paprika. Toss to coat evenly and spread out in a single layer.
Roast the potatoes in the oven for 25-30 minutes, flipping halfway through, until golden and crispy.
While the potatoes roast, prepare the steaks by patting them dry with paper towels. Rub each steak with the remaining olive oil and season with the remaining salt and black pepper on both sides.
Grill the steaks over medium-high heat for 3-5 minutes per side for medium-rare, or adjust timing for your desired doneness. Remove the steaks from the grill, cover with foil, and let them rest for 5-7 minutes.
To make the cheesy scallion butter, finely chop the scallions, mince the garlic, and grate the cheddar cheese.
In a small bowl, combine the unsalted butter, cheddar cheese, scallions, garlic, and parsley. Mix well until fully incorporated.
Once the steaks have rested, place a generous dollop of the cheesy scallion butter on top of each steak and let it melt.
Remove the roasted potatoes from the oven and serve alongside the steaks. Garnish with a sprinkle of parsley for a fresh finish.
Nutrition Facts
Calories |
4841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 373.6 g | 479% | |
| Saturated Fat | 161.3 g | 807% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 982 mg | 327% | |
| Sodium | 6235 mg | 271% | |
| Total Carbohydrate | 177.2 g | 64% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 9.7 g | ||
| Protein | 218.9 g | 438% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 777 mg | 60% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 7137 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
