Grilled Steak

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Prep Time: 40 minutes
Cook Time: 55 minutes
Servings: 2
Calories: 780kcal

Ingredients

Baked Potato

  • 1 Russet potato rinsed and poked with a fork all over
  • 4 tsp Butter
  • 1 TBSP Fresh chives minced
  • 4 TBSP Sour cream

Ribeye Steak

  • 2 cloves Garlic minced
  • 2 TBSP Extra-virgin olive oil
  • 8 oz Ribeye steak

Seasoning

  • Salt
  • Black pepper

Grilled Corn on the Cob

  • 2 ears Corn on the cob
  • 2 tsp Butter

Light Beer

  • 24 oz Light beer cold
US Customary - Metric

Instructions

  • Preheat a grill or grill pan on medium heat. Place the potato on the top rack of the grill or alternatively into a preheated oven at 400℉ (202℃). Bake for about 45 - 55 minutes or until tender.
  • Prepare the Ribeye Steak: In a small bowl, combine the minced garlic, olive oil, salt, and black pepper. Rub the mixture over both sides of the ribeye steaks. Let the steaks marinate at room temperature for about 15 minutes.
  • Grill the corn on all sides until nicely charred and tender.
  • Once tender, lather with butter and lightly season with salt. Set aside.
  • Grill the steak on both sides to your desired temperature using a thermometer (see below). Once cooked, remove the steaks from the grill and let them rest for 3 - 5 minutes before serving.
  • Slice the potato in half. Season with salt and pepper; top with butter, chives, and sour cream.
  • Serve the steaks alongside grilled corn, baked potato, and light beer. Enjoy.

Notes

Notes:
Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

Nutrition

Calories: 780kcal | Carbohydrates: 44g | Protein: 30g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 196mg | Potassium: 1113mg | Fiber: 3g | Sugar: 7g | Vitamin A: 776IU | Vitamin C: 14mg | Calcium: 72mg | Iron: 4mg

Grilled Steak

No ratings yet
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 55 minutes
Servings 2
Calories 780 kcal

Ingredients
 
 

Baked Potato

  • 1 Russet potato rinsed and poked with a fork all over
  • 4 tsp Butter
  • 1 TBSP Fresh chives minced
  • 4 TBSP Sour cream

Ribeye Steak

  • 2 cloves Garlic minced
  • 2 TBSP Extra-virgin olive oil
  • 8 oz Ribeye steak

Seasoning

  • Salt
  • Black pepper

Grilled Corn on the Cob

  • 2 ears Corn on the cob
  • 2 tsp Butter

Light Beer

  • 24 oz Light beer cold

Instructions
 

  • Preheat a grill or grill pan on medium heat. Place the potato on the top rack of the grill or alternatively into a preheated oven at 400℉ (202℃). Bake for about 45 - 55 minutes or until tender.
  • Prepare the Ribeye Steak: In a small bowl, combine the minced garlic, olive oil, salt, and black pepper. Rub the mixture over both sides of the ribeye steaks. Let the steaks marinate at room temperature for about 15 minutes.
  • Grill the corn on all sides until nicely charred and tender.
  • Once tender, lather with butter and lightly season with salt. Set aside.
  • Grill the steak on both sides to your desired temperature using a thermometer (see below). Once cooked, remove the steaks from the grill and let them rest for 3 - 5 minutes before serving.
  • Slice the potato in half. Season with salt and pepper; top with butter, chives, and sour cream.
  • Serve the steaks alongside grilled corn, baked potato, and light beer. Enjoy.

Notes

Notes:
Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

Nutrition

Calories: 780kcalCarbohydrates: 44gProtein: 30gFat: 48gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 116mgSodium: 196mgPotassium: 1113mgFiber: 3gSugar: 7gVitamin A: 776IUVitamin C: 14mgCalcium: 72mgIron: 4mg
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