Steak and Potatoes

Because the flavors are very clean and pure, make sure you use the best meat you can get.

November 2010 | By
Steak and Potatoes
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at a glance Main Ingredient



Main Dishes

Preparation Time


Date Published

November 2010

Who says you can't have an ultra fabulous meal with six ingredients or less? Because the flavors are very clean and pure, make sure you use the best meat you can get. For this recipe, we used one-inch-thick ribeye. Some people would say tenderloin is best but, although tender, the lack of fat makes it less flavorful.
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Prep Time 10 minutes 
Cooking Time 20 minutes

2 (1-inch-thick) pieces ribeye steak
1 tablespoon Dijon mustard
salt and freshly cracked pepper to taste

For the garlic potatoes
2 tablespoons butter
1 tablespoon chopped native garlic
1/4 kilo marble potatoes,
      scrubbed clean and boiled until tender

Prepare and cook the steak: Rub steaks generously with mustard and season well with salt and pepper. Prepare electric or charcoal grill until very hot. Grill for 4 to 5 minutes on each side for medium-rare doneness. Let meat rest for 10 minutes before serving. Slice on the diagonal and serve with garlic potatoes.

Cook the garlic potatoes: Sauté butter and garlic on medium heat. Place potatoes in the pan and season to taste. Serve with steak.

Grilling tip:  Once you place the meat on the grill, don't move it around anymore so that the fats and meats will sear, delivering that steakhouse flavor.


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