Grilled Ribeye Steaks with Hasselback Potatoes

Grilled Beef Ribeye Steaks with Hasselback Potatoes & Roasted Vegetables is the ultimate dish for steak lovers who crave something special for dinner. Whether you’re grilling in the summer or enjoying a cozy evening in, this combination of juicy ribeye steaks, crispy-on-the-outside, tender-on-the-inside Hasselback potatoes, and roasted vegetables creates a meal that’s both hearty and flavorful.

Ribeye steak is known for its rich marbling and tenderness, making it one of the most sought-after cuts of beef. When grilled to perfection, it offers a deep, smoky flavor that pairs beautifully with simple seasonings like salt, pepper, and a touch of garlic. Meanwhile, Hasselback potatoes provide a fun twist on the classic spud, with slices that crisp up while the insides remain soft and fluffy. The roasted vegetables bring an earthy element to the dish, balancing the richness of the meat.

What You’ll Need To make Grilled Ribeye Steaks

Before you get started, make sure you have everything you need to create this mouthwatering meal. This list includes ingredients for the grilled beef ribeye steaks, Hasselback potatoes, and roasted vegetables. Be prepared for a flavorful experience from the moment you begin prepping!

For the Grilled Ribeye Steaks:

2 ribeye steaks (about 1 inch thick, 8 oz each)
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
Salt and black pepper to taste
1 tablespoon butter (for finishing)

For the Hasselback Potatoes:

4 medium russet potatoes
2 tablespoons olive oil
1 tablespoon melted butter
2 garlic cloves, minced
Salt and black pepper to taste
Fresh thyme leaves or rosemary for garnish

For the Roasted Vegetables:

2 cups carrots, peeled and sliced into sticks
1 cup red bell pepper, sliced into strips
1 cup zucchini, sliced into rounds
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley for garnish

Optional Condiments:

Sour cream or plain Greek yogurt (for dipping the potatoes)
A squeeze of fresh lemon juice (for the veggies)

Make sure all ingredients are at room temperature before starting to cook for the best results. Have a grill (or grill pan) ready for the steaks and a roasting pan or baking sheet for the vegetables and potatoes.

How to Make Grilled Ribeye Steaks

Now that you have all the ingredients, let’s dive into the step-by-step instructions to create this delicious dish. We’ll break it down into three main components: the ribeye steaks, Hasselback potatoes, and roasted vegetables. The key here is to time everything well so that all elements are cooked to perfection and ready to serve hot.

Step 1: Prepare the Ribeye Steaks

Begin by bringing your ribeye steaks to room temperature, which will ensure even cooking. This typically takes around 30 minutes.
While the steaks are resting, prepare the seasoning. In a small bowl, combine the olive oil, minced garlic, and chopped rosemary. Rub this mixture generously over both sides of each steak.
Season with salt and black pepper to taste. You can also add a pinch of red pepper flakes if you like a bit of heat.
Preheat your grill or grill pan over medium-high heat. Once it’s hot, place the steaks on the grill and cook for 4-5 minutes on each side for medium-rare, or longer if you prefer them more done.
During the last minute of grilling, add a small knob of butter to the top of each steak to melt over the meat. This adds richness and flavor.
Once cooked to your desired doneness, remove the steaks from the grill and let them rest for 5-10 minutes before serving. This helps retain the juices for a tender bite.

Step 2: Make the Hasselback Potatoes

Preheat your oven to 400°F (200°C).
Wash the russet potatoes thoroughly and slice them thinly, being careful not to cut all the way through. Leave about 1/4 inch at the bottom intact. You can place two chopsticks or wooden spoons on either side of the potato to help guide your knife and prevent slicing all the way through.
Arrange the potatoes on a baking sheet lined with parchment paper.
Drizzle the melted butter and olive oil over the potatoes, making sure the butter seeps into the slices.
Sprinkle minced garlic, salt, and pepper evenly over the potatoes.
Roast the potatoes in the preheated oven for 45-50 minutes, or until the potatoes are crispy on the edges and tender on the inside. You can baste them with more butter halfway through cooking for extra crispiness.
Once done, garnish with fresh thyme or rosemary and serve hot.

Step 3: Roast the Vegetables

Preheat your oven to 400°F (200°C) or use the same oven as the potatoes if you have space.
Slice the carrots, bell peppers, and zucchini into uniform pieces. This ensures even roasting.
Toss the vegetables in olive oil, salt, and pepper, making sure they are evenly coated.
Spread the vegetables on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until the vegetables are golden and tender.
Garnish with fresh parsley before serving.

Serving and Storage Tips for Grilled Ribeye Steaks

Once everything is cooked, it’s time to serve this beautiful meal!

Serving Tips

Presentation: Arrange the ribeye steaks on a large platter. You can slice them into thick strips or serve them whole. Surround the steaks with the roasted vegetables and place the Hasselback potatoes on the side. For a touch of elegance, drizzle a little more olive oil or melted butter over the potatoes right before serving.
Pairing: This meal pairs beautifully with a side salad, such as a simple arugula salad with lemon vinaigrette. A crusty loaf of bread on the side is also a great idea for dipping into the juices from the steak.
Portioning: The ribeye steaks, Hasselback potatoes, and roasted vegetables should comfortably serve 2-4 people. If you’re serving a larger crowd, you can easily scale up the recipe by doubling or tripling the ingredients.

Storage Tips

Leftovers: If you have leftovers, store each component separately. Allow the steak to cool to room temperature, then place it in an airtight container in the refrigerator. It should stay fresh for up to 3-4 days.
Reheating: To reheat the ribeye steak, you can place it in a skillet over medium heat for a couple of minutes per side, or microwave it for 30-second intervals. Just be sure to avoid overcooking it during reheating.
Hasselback Potatoes: These potatoes can be stored in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for 10-15 minutes to restore their crispiness.
Roasted Vegetables: Roasted vegetables can be stored in the fridge for up to 3 days as well. Reheat them in the oven or microwave, though they might lose a little of their crispiness.

Mistakes to Avoid for Grilled Ribeye Steaks

When preparing Grilled Beef Ribeye Steaks with Hasselback Potatoes & Roasted Vegetables, there are a few common mistakes that could impact the outcome of the meal. Here are some key things to watch out for:

1. Overcooking the Steak

One of the most common mistakes when grilling steak is overcooking it. Ribeye steaks are best enjoyed medium-rare to medium, where they remain tender and juicy. Overcooking the meat can make it tough and dry. Always keep an eye on the cooking time, and use a meat thermometer if you want to be precise. For medium-rare, aim for an internal temperature of about 130°F (54°C), and for medium, aim for 140°F (60°C). Allow the steak to rest for 5-10 minutes before slicing to retain its juices.

2. Not Letting the Steak Rest

After grilling, it’s crucial to let the steak rest for a few minutes before cutting into it. Resting allows the juices to redistribute throughout the meat, resulting in a tender, flavorful steak. If you slice into it too soon, the juices will run out, and you’ll be left with a less juicy steak.

3. Underseasoning the Steak

While ribeye steaks are delicious on their own, they benefit from proper seasoning. Don’t skimp on the salt and pepper, as they enhance the natural flavors of the meat. Consider adding garlic, rosemary, or even a touch of smoked paprika for extra flavor. Just be sure not to overpower the steak with too many spices—let the beef shine!

4. Slicing the Potatoes Incorrectly

When preparing Hasselback potatoes, it’s easy to accidentally slice all the way through the potato. This ruins the signature look and texture. To avoid this, place the potato between two chopsticks or wooden spoons while slicing. The chopsticks act as a guide to ensure you don’t cut all the way through, leaving just enough space for the slices to fan out.

5. Overcrowding the Roasted Vegetables

When roasting vegetables, make sure they are spaced out in a single layer on the baking sheet. If you overcrowd the vegetables, they will steam rather than roast, resulting in soggy vegetables instead of crisp, caramelized ones. If necessary, use two baking sheets to give the vegetables enough room to roast properly.

Tips and Tricks for Grilled Ribeye Steaks

Now that we’ve covered the mistakes to avoid, let’s move on to some helpful tips and tricks to elevate your Grilled Beef Ribeye Steaks with Hasselback Potatoes & Roasted Vegetables.

1. Use a Meat Thermometer

For the perfect steak every time, invest in a good-quality meat thermometer. This takes the guesswork out of grilling, allowing you to achieve your desired level of doneness without overcooking. Simply insert the thermometer into the thickest part of the steak, and check the temperature to ensure it matches your preferred doneness.

2. Marinate the Steak

While ribeye steaks are naturally flavorful, marinating them for a few hours before grilling can enhance their tenderness and infuse them with additional flavor. You can create a simple marinade with olive oil, garlic, rosemary, salt, and pepper. Just be sure not to marinate the steak for too long (no more than 4 hours), as the acid in the marinade can break down the meat and make it mushy.

3. Baste the Potatoes for Extra Crispiness

To get that perfect crispy texture on your Hasselback potatoes, be sure to baste them halfway through cooking with additional butter or olive oil. This will give them that golden, crispy exterior while keeping the inside soft and tender. You can even sprinkle a little parmesan cheese on top during the last 10 minutes of cooking for added flavor.

4. Add Sweet Potatoes to the Roasted Veggies

If you want to add a touch of sweetness to the dish, try including cubed sweet potatoes in your roasted vegetable mix. They pair wonderfully with the savory flavors of the ribeye steak and Hasselback potatoes, adding depth to the dish.

5. Let the Veggies Rest After Roasting

After taking the roasted vegetables out of the oven, let them sit for a few minutes. This helps the caramelization process continue, which results in even more flavor. If you’re looking for a little extra tang, drizzle some balsamic vinegar over the roasted vegetables before serving.

Suggestions

This dish, Grilled Beef Ribeye Steaks with Hasselback Potatoes & Roasted Vegetables, is a complete, balanced meal on its own. However, here are a few suggestions to customize it to suit your tastes or make it a bit more exciting:

1. Add a Sauce for the Steaks

If you like your steak with a sauce, there are many options that pair perfectly with ribeye. A classic choice is a garlic butter sauce, which you can easily make by melting butter in a pan and infusing it with garlic, fresh herbs, and a little lemon juice. For something richer, consider a peppercorn sauce made with crushed peppercorns, heavy cream, and beef stock. For a tangy kick, try a chimichurri sauce, which uses parsley, garlic, red wine vinegar, and olive oil. The fresh, zesty flavor will complement the steak beautifully.

2. Experiment with Different Vegetables

While this recipe includes carrots, bell peppers, and zucchini, feel free to get creative with your roasted vegetables. Brussels sprouts, parsnips, sweet potatoes, or butternut squash are great alternatives to try. You could also swap the vegetables for asparagus or green beans if you prefer something a bit lighter. The key is to choose vegetables that roast well at high heat and have a similar cooking time.

3. Serve with a Side Salad

If you want to make this meal even more vibrant, add a side salad to the mix. A simple arugula and mixed greens salad with a lemon vinaigrette can balance the richness of the steak and potatoes. For something heartier, try a roasted beet salad with goat cheese and walnuts. The refreshing flavors of the salad will offer a nice contrast to the rich main dish.

4. Try a Different Cut of Beef

While ribeye is a favorite for its marbling and tenderness, you can also make this dish with other cuts of beef. New York strip or T-bone steaks would be excellent alternatives if you’re looking for something leaner. If you prefer a more budget-friendly option, flank steak or sirloin would also work well, though they may require slightly different cooking times.

5. Add a Touch of Spice

If you like a little heat with your meals, try adding a sprinkle of chili flakes or paprika to the roasted vegetables or steak seasoning. A dash of cayenne pepper can add a subtle kick without overwhelming the dish. For a more bold, smoky flavor, try a touch of smoked paprika or a chipotle rub on your steak.

FAQ

Here are some frequently asked questions about Grilled Beef Ribeye Steaks with Hasselback Potatoes & Roasted Vegetables:

1. Can I use a different type of potato for the Hasselback potatoes?

Yes! While russet potatoes are the most commonly used for Hasselback potatoes due to their starchy texture, you can also use Yukon Gold potatoes for a creamier texture or even sweet potatoes for a slightly sweeter flavor. Just keep in mind that different potatoes may require slight adjustments in cooking time.

2. Can I make this meal in advance?

While this meal is best served fresh, you can prepare some components in advance. The Hasselback potatoes and roasted vegetables can be prepped and stored in the fridge for up to a day before cooking. The steaks should be cooked fresh for the best results, but you can marinate them ahead of time for extra flavor.

3. How do I know when my ribeye steak is done?

The best way to know when your ribeye steak is cooked to your liking is by using a meat thermometer. For medium-rare, aim for an internal temperature of 130°F (54°C), and for medium, aim for 140°F (60°C). If you don’t have a thermometer, you can use the finger test or simply press the steak with your finger to gauge its firmness.

4. Can I grill the steak instead of using a grill pan?

Absolutely! Grilling the ribeye steak over a charcoal or gas grill adds a great smoky flavor and is a fantastic option, especially if you’re cooking outdoors. Just ensure the grill is preheated and cook the steak over medium-high heat for the best results.

5. What should I serve as a drink with this dish?

For a non-alcoholic option, you can serve a refreshing sparkling water with a slice of lemon or lime. A freshly made iced tea with a hint of mint or herbal tea also makes for a nice pairing. If you’re looking for something a little more substantial, a non-alcoholic red wine or a mocktail like a virgin mojito can complement the meal well.

Conclusion

Grilled Beef Ribeye Steaks with Hasselback Potatoes & Roasted Vegetables is a crowd-pleasing meal that combines rich, juicy steak with crispy potatoes and flavorful vegetables. Whether you’re preparing it for a special occasion, a family dinner, or just craving a hearty and satisfying meal, this dish offers a balance of textures and flavors that is sure to impress.

By following the tips and techniques outlined in this post, you can avoid common mistakes, elevate your cooking process, and customize the recipe to suit your preferences. The combination of a perfectly grilled ribeye steak with tender Hasselback potatoes and roasted vegetables will surely be a hit on any table.

Don’t forget to experiment with different vegetables, marinades, and seasonings to make this dish uniquely your own. With a little care and attention, this recipe can become one of your go-to meals for both casual dinners and special occasions.

If you’re looking for a complete and satisfying meal that’s both flavorful and easy to prepare, give this recipe a try and savor the delicious results. Bon appétit!