Grilled Ribeye Steak with Loaded Baked Potato

introduction

This Grilled Ribeye Steak with Loaded Baked Potato is simple and tasty. The steak cooks fast and the potato fills you up. For a sweet side, try baked apples with feta, honey and cranberries to balance the meal.

why make this recipe

You make this recipe when you want a hearty, quick dinner. The ribeye gives rich flavor. The loaded baked potato adds butter, cheese, and bacon for comfort. It is easy for a weeknight or a weekend grill.

how to make Grilled Ribeye Steak with Loaded Baked Potato

Ingredients :
2 ribeye steaks, Salt and pepper to taste, 2 large russet potatoes, Butter, Sour cream, Shredded cheese, Chopped green onions, Bacon bits

Directions :

1. Preheat your grill to medium-high heat. Season the ribeye steaks with salt and pepper on both sides.
2. Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness.
3. While the steaks are grilling, wash the russet potatoes and poke holes in them with a fork. Wrap them in foil and place them on the grill. Cook for about 45-60 minutes, turning occasionally, until they are tender.
4. Once the potatoes are cooked, remove them from the grill, split them open, and add butter, sour cream, shredded cheese, chopped green onions, and bacon bits to your liking.
5. Serve the grilled ribeye steak alongside the loaded baked potato.

how to serve Grilled Ribeye Steak with Loaded Baked Potato

Slice the ribeye against the grain. Put the steak on the plate next to the loaded potato. Add a small salad or grilled vegetables. For a savory side, try balsamic roasted mushrooms with herby kale mashed potatoes.

how to store Grilled Ribeye Steak with Loaded Baked Potato

Cool the steak and potato to room temperature. Put them in airtight containers. Store in the fridge up to 3 days. Reheat the steak gently in a pan or oven. Reheat the potato in the oven or microwave until hot.

tips to make Grilled Ribeye Steak with Loaded Baked Potato

• Let the steak sit at room temperature for 20 minutes before grilling.
• Use a meat thermometer for doneness: 130°F (54°C) for medium-rare.
• Wrap potatoes well in foil so they cook evenly.
• Keep toppings ready so you can serve the potatoes hot.
• For crisp bacon bits, cook bacon first and save the fat for a small flavor boost.

You can also look at a rich appetizer like baked brie with honey balsamic cranberries, pecans and pomegranate when you plan a full meal.

variation (if any)

• Add garlic butter on top of the steak for more flavor.
• Use sweet potatoes instead of russets for a sweeter side.
• Swap ribeye for strip steak or New York strip if you like leaner cuts.

FAQs

Q: How do I know when the steak is done?
A: Use a meat thermometer. 125°F = rare, 135°F = medium-rare, 145°F = medium.

Q: Can I bake the potatoes in the oven instead of the grill?
A: Yes. Bake at 400°F for 45-60 minutes until tender.

Q: Can I cook the potato and steak at the same time on the grill?
A: Yes. Put the potatoes where heat is lower and the steaks on the hot zone. Turn potatoes sometimes.

Q: How long can I keep leftovers?
A: Store in the fridge up to 3 days. Reheat until hot.

Q: Can I make this with boneless ribeye?
A: Yes. Boneless ribeye cooks the same way and may need a little less time.

Conclusion

This meal gives a big, satisfying plate with simple steps and classic flavors. For another idea that pairs well with steak and potato, see this loaded baked potato with steak bites recipe at Loaded Baked Potato with Steak Bites – Bad Batch Baking.

Grilled Ribeye Steak with Loaded Baked Potato

A hearty and delicious dinner featuring grilled ribeye steak paired with a loaded baked potato topped with various delicious ingredients.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 800

Ingredients Method Notes

Ingredients

  

For the steak

• 2 ribeye steaks Use bone-in or boneless according to preference
• Salt and pepper to taste Season generously

For the baked potato

• 2 large russet potatoes Wash and poke holes before wrapping
• Butter To taste, for topping
• Sour cream To taste, for topping
• Shredded cheese To taste, for topping
• Chopped green onions To taste, for topping
• Bacon bits To taste, for topping

Method

 

Preparation

1. Preheat your grill to medium-high heat.
2. Season the ribeye steaks with salt and pepper on both sides.
3. Wash the russet potatoes and poke holes in them with a fork.
4. Wrap the potatoes in foil.

Cooking

1. Place the potatoes on the grill and cook for about 45-60 minutes, turning occasionally, until they are tender.
2. Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness.

Serving

1. Once the potatoes are cooked, remove them from the grill, split them open, and add butter, sour cream, shredded cheese, chopped green onions, and bacon bits to your liking.
2. Slice the ribeye against the grain and serve alongside the loaded baked potato.

Notes

Let the steak sit at room temperature for 20 minutes before grilling. Use a meat thermometer for doneness: 130°F (54°C) for medium-rare. Wrap potatoes well in foil for even cooking. Keep toppings ready to serve potatoes hot.