Roasted Potatoes

“A perfectly grilled ribeye steak paired with golden, herb-infused potatoes and tender roasted mushrooms. An elegant yet hearty dinner to impress!”

✔ Ingredients:

• For the Ribeye:
  • 2 ribeye steaks (about 12 oz each)
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 sprigs fresh rosemary (for garnish)
• For the Roasted Potatoes and Mushrooms:
  • 1 lb baby potatoes
  • 8 oz whole cremini mushrooms
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the Béarnaise Sauce (Optional):
  • 1/4 cup white wine vinegar
  • 2 tablespoons shallots, finely chopped
  • 1/2 cup unsalted butter, melted
  • 2 large egg yolks
  • 1 tablespoon fresh tarragon, chopped

✔ Directions:
1.Preheat your grill to medium-high heat. Rub the steaks with olive oil, salt, pepper, and garlic powder. Let them rest for 20 minutes at room temperature.
2.Preheat the oven to 400°F (200°C). Toss the baby potatoes and mushrooms with olive oil, dried rosemary, garlic powder, salt, and black pepper. Spread them evenly on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden and tender.
3.Grill the ribeye steaks for 4-5 minutes per side for medium-rare, or longer for desired doneness. Let them rest for 5 minutes before serving.
4.To make the Béarnaise sauce, simmer white wine vinegar and shallots in a small saucepan until reduced by half. Whisk egg yolks in a heatproof bowl over simmering water. Slowly add melted butter while whisking until thickened. Stir in fresh tarragon and the vinegar reduction.
5.Plate the ribeye steaks alongside the roasted potatoes and mushrooms. Drizzle with Béarnaise sauce if desired and garnish with fresh rosemary.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 2