Ingredients
Scale
- 1 lb Boneless Ribeye Steak
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Olive Oil
- 1 tsp Garlic Powder
- 2 lbs Yukon Gold or Russet Potatoes, peeled and chopped
- 4 tbsp Unsalted Butter
- ½ cup Whole Milk or Cream (adjust for desired creaminess)
- Fresh Chives or Parsley (optional, for garnish)
Instructions
- Preheat the grill to medium-high heat and clean the grates.
- Season both sides of the ribeye steak with salt, pepper, and garlic powder. Let rest at room temperature for 30 minutes.
- Grill the steak for 4-5 minutes per side for rare or 6-7 minutes per side for medium-rare until grill marks appear.
- While grilling, boil potatoes in salted water until fork-tender (15-20 minutes). Drain well.
- Return drained potatoes to the pot; add butter and gradually mix in milk or cream until creamy yet slightly chunky.
- Let the steak rest for 5 minutes after grilling before slicing. Serve with fluffy mashed potatoes garnished with fresh herbs if desired.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 ribeye steak (170g) with mashed potatoes (150g)
- Calories: 570
- Sugar: 2g
- Sodium: 680mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 105mg