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This delicious ribeye steak recipe is sponsored by Moink. Thanks for supporting one of our favorite companies!
A tender and juicy Ribeye Steak with Garlic Butter, Roasted Potatoes and Green Beans is the perfect way to spoil your favorite guy. With Father’s Day on the horizon, it’s an easy 30-minute meal that will make your man feel special!
Is it just me, or are dads the hardest people to shop for? Around here, if Keith needs something, he will usually just go out and buy it. Kind of like that drill that he picked up last weekend! It would have made a great gift, but he executed that one on his own. Grrrrrr. This self-help method is great, except for when a holiday rolls around and there’s nothing that he really needs!
That said, I’ve never bumped into a man who wouldn’t love the gift of a perfectly cooked ribeye steak dinner. You just can’t go wrong!
You know what would be an even better gift than just a single meal for Father’s Day? How about an entire box full of Dad’s favorite meat and seafood — delivered for free straight to his doorstep?!
Thanks to Moink, you don’t have to drag the kids out shopping, and you don’t have to stress about a practical gift for the man of the house. Just use Moink’s website to customize a box that’s loaded with exactly what he loves to eat! From salmon to steak, pork to chicken, Moink is a farmer owned and operated community that ships humanely-raised, ethically-sourced meat directly to your home.
Moink boxes are perfect for Father’s Day, but they’re also just really convenient for busy families who want quality, ethically-sourced meat straight from farmers at a reasonable price.
Since the boxes are fully customizable, you can start with one of the four box types and then tailor your order from there. For instance, I selected the Beef, Chicken and Salmon Box, which included these petite French ribeye steaks, as well as chicken drumsticks and wings (some of Keith’s favorites), ground beef, beef chuck roast, small Alaskan salmon fillets, large Alaskan salmon fillets, beef tenderloin kabob meat, and flank steak (that I used for my Carne Asada).
I figured that combination of items would keep us busy at the grill for a large portion of the summer, and would make my husband very happy!
The Moink products make this mom very happy too, since they do NOT contain antibiotics, growth hormones, genetically modified grains, artificial colors or solutions, sugar, or nitrites/nitrates.
Like me, many of you might be wondering whether or not this beef is grass-fed or grass-finished (and what the heck is the difference)!?! Well, it turns out that the term “grass-fed” is becoming more and more open to interpretation. All cows start out the first year of their lives on grass, so companies are twisting that term even though the cows are sent on to feedlots. Moink beef is grass-fed AND grass-finished, meaning the cows spend their ENTIRE lives on the farm, often with the same caretakers. They are often harvested right on the farm with artisan processors, which just makes my heart and mind happy.
So how do you cook the perfect Ribeye Steak dinner for Dad?
This is seriously SO EASY!
The ribeye steak cooks pretty quickly in a skillet, so you’ll want to get your vegetables roasting first and then move on to the beef.
Start by dicing a handful of baby potatoes into bite-sized pieces.
The potatoes are tossed with olive oil, garlic powder, and salt, and then placed on a baking sheet. We’re keeping this meal simple so that the high-quality ingredients can shine through!
The potatoes roast in the oven for about 15 minutes before you add green beans to the tray. The green beans are also tossed with olive oil, garlic powder and salt, so they’re equally flavorful at the end!
While the veggies are roasting in the oven, it’s time to focus on your ribeye steak!
This beautiful beef is simply seasoned with salt and pepper and pan-fried in a skillet for just a few minutes on each side. You’re looking for that great flavorful sear on the outside.
Finally, a brush of melted garlic butter is the ultimate finishing touch for the most incredible piece of ribeye steak.
This meat literally left Keith speechless. When he finally had time to digest the experience, he said that it was one of the best meals that he has ever enjoyed!
The key is just allowing the high quality ribeye steak to speak for itself! There’s no need to fuss with too many marinades, seasonings, or complex steps. The meat is delicious on its own, so just a bit of garlic, butter, salt and pepper is all it takes to highlight the natural beauty of the product.
With this foolproof cooking method and the best ingredients, you can serve your dad a delicious ribeye steak dinner that comes together in about 30 minutes! No stress, and pure pleasure!
Enjoy, and let me know if you give it a try!
More steak recipes that you might enjoy:
- The Best Steak Marinade
- Mom’s Marinated Flank Steak
- London Broil Marinade
- Dump-and-Bake Swiss Steak
- Dump-and-Bake Smothered Round Steak
Ribeye Steak with Roasted Potatoes and Green Beans
For the Vegetables:
For the Steak:
- 2 ribeye steaks
- 2 tablespoons butter
- Salt and pepper to taste
Start by preparing the vegetables:
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with cooking spray and set aside.
- Place potatoes in a large zip top plastic bag. Add ½ tablespoon of olive oil, 1/8 teaspoon garlic powder, and 1/8 teaspoon salt. Toss gently to coat all of the potatoes evenly with the oil and seasonings.
- Spread potatoes onto prepared baking sheet (save the plastic bag so that you can use it again with the green beans). Roast the potatoes in the oven for 15 minutes, stirring once.
- While the potatoes are in the oven, place the green beans in the large zip top plastic bag. Add remaining ½ tablespoon of olive oil to the bag, along with 1/8 teaspoon garlic powder and 1/8 teaspoon salt. Toss gently to coat the green beans in the oil and salt.
- After the potatoes have been roasting for 15 minutes, remove the baking sheet from the oven. Spread the green beans onto the baking sheet with the potatoes in a single layer.
- Return the baking sheet to the oven and roast potatoes and green beans for about 10-15 more minutes (stirring halfway through), or until vegetables are tender. Keep an eye on the potatoes, because very small potatoes will be done in about 20 total minutes, while larger potatoes will need closer to 30 minutes. They should be crispy on the outside and soft on the inside.
While the vegetables are in the oven, prepare the steak and garlic butter:
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Season both sides of the steak with plenty of salt and pepper. Add steak to skillet.
- For a medium-rare steak, cook for 2-4 minutes per side (depending on the thickness of your meat). Transfer the steak to a cutting board and allow to rest for at least 5 minutes.
- While the steak is cooking, place butter, minced garlic, and garlic powder in a small microwave-safe dish. Microwave on high for about 15-30 seconds, or until butter is melted.
- Brush garlic butter onto steak just before serving.