Grilled Ribeye Steak with Herb Butter and Loaded Baked Potato
A juicy ribeye with dark grill marks and melting garlic herb butter, next to a fully loaded baked potato.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
This is a steakhouse dinner at home: a well-marbled ribeye seared on a smoking hot grill pan until it has dark crosshatch marks and a juicy pink center, topped with a melting slice of garlic herb butter. Next to it goes a fluffy baked potato loaded with butter, sour cream, sharp cheddar, crispy bacon and chives.
The Thermomix® TM7™ grates the cheddar and makes the compound butter, chopping the fresh herbs and garlic and mixing them into the butter in seconds. The oven bakes the potatoes and the stove does the searing. You will have herb butter left over to keep in the freezer for the next steak, chicken or corn on the cob.
Made in the Thermomix® TM7™
Grilled Ribeye Steak with Herb Butter and Loaded Baked Potato
Makes: 2 steaks and 2 loaded potatoes
- Prep20 min
- Cook1 h 5 min
- Total1 h 30 min
- Serves2
Ingredients
Loaded baked potatoes
Garlic herb butter
Steaks
Instructions
- Preheat the oven to 200°C (400°F). Scrub the potatoes, prick them a few times with a fork, rub them with the oil and coarse salt and bake them directly on the oven rack for 55 to 65 minutes, until a knife slides in easily.
- Season the steaks on both sides with the kosher salt and pepper and leave them at room temperature for 30 to 45 minutes while the potatoes bake.
- Place the cheddar in the clean, dry mixing bowl and grate 5 sec/speed 6. Transfer to a small bowl.
- Place the parsley, chives, thyme and garlic in the mixing bowl and chop 3 sec/speed 7. Scrape down the sides, add the butter, salt and pepper and mix 15 sec/speed 4. Spoon the butter onto plastic wrap, roll it into a log and refrigerate at least 30 minutes.
- Cook the bacon in a skillet on the stove over medium heat for 6 to 8 minutes, until crisp. Drain on paper towels and crumble.
- Heat a ridged grill pan or a cast iron skillet over high heat until it starts to smoke. Pat the steaks dry and brush them with the oil. Cook 4 to 5 minutes, turning them a quarter turn halfway through for crosshatch marks, then flip and cook 3 to 5 minutes more, until 52°C (125°F) in the center for medium-rare.
- Move the steaks to a board, top each one with a thick slice of herb butter and let them rest 5 to 10 minutes.
- Split the potatoes open, fluff the insides with a fork and add the butter and a pinch of salt. Top with sour cream, the grated cheddar, the bacon and the chives.
- Serve the steaks whole or sliced against the grain, with the loaded potatoes on the side.
Tips
- Use a thermometer: take the steak off the heat at 52°C (125°F) for medium-rare or 57°C (135°F) for medium, since it rises a few degrees as it rests. The USDA recommends 63°C (145°F) with a 3-minute rest.
- A grill pan makes smoke, so turn on the range hood or open a window. On an outdoor grill, use the same times over high, direct heat.
- The herb butter keeps 1 week in the fridge or 3 months in the freezer. Slice what you need straight from the frozen log.
