Steak Dinner
Elevate your weeknight meals with this classic Steak Dinner recipe that combines perfectly seared ribeye steaks, crispy herb-roasted potatoes, and vibrant steamed green beans. This gourmet yet approachable dish highlights premium ingredients like rich, buttery ribeye, aromatic fresh rosemary, and a squeeze of bright lemon for a refreshing finish. The steak is basted to perfection in a sizzling cast-iron skillet with garlic butter, ensuring a tender and juicy bite every time. Paired with golden, paprika-spiced potato wedges and crisp-tender green beans, this hearty meal balances indulgence with wholesome flavors. Ready in just over an hour, this steak dinner is perfect for date nights, special occasions, or any time you're craving a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 2 pieces (10-12 oz each) ribeye steak
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 cloves (smashed) garlic cloves
- 2 sprigs fresh rosemary
- 4 medium (cut into wedges) russet potatoes
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 cups green beans
- 1 piece (cut into wedges for serving) lemon
Instructions
Preheat the oven to 425°F (220°C) for the roasted potatoes.
In a large bowl, toss the potato wedges with 1 tablespoon of olive oil, paprika, oregano, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
Spread the potatoes evenly on a baking sheet lined with parchment paper. Roast in the oven for 35-40 minutes, flipping halfway through, until golden and crispy.
While the potatoes are roasting, pat the steaks dry with a paper towel. Season both sides generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Heat a large cast-iron skillet over medium-high heat and add 1 tablespoon of olive oil. When the oil is shimmering, lay the steaks into the skillet and sear for 2-3 minutes on each side until a crust forms.
Lower the heat to medium, add the butter, smashed garlic, and rosemary sprigs to the skillet. Tilt the skillet slightly and use a spoon to baste the steak continuously with the melted butter for another 2-3 minutes, or until the steak reaches your desired doneness.
Remove the steaks from the skillet, tent them with aluminum foil, and let rest for 5-7 minutes to retain juices.
Steam the green beans in a small saucepan fitted with a steamer basket over boiling water for 5-7 minutes until tender but crisp. Optionally, toss with a squeeze of lemon juice and a pinch of salt before serving.
Plate the steak, roasted potatoes, and green beans together. Serve with a wedge of lemon on the side for brightness.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 1759 mg | 76% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 11.9 g | 43% | |
| Total Sugars | 10.1 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 168 mg | 13% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3124 mg | 66% | |
*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.
