Need For Meat is a part of Amazon Associates. As an Amazon Associate, we earn from qualifying purchases. Read our Affiliate Disclosure to learn more.
Sometimes, you just need to treat yourself.
For me, it’s a thick, juicy ribeye steak with butter dripping down the sides, crispy potato wedges on the plate, and a cold beer to top it all off.
Simple pleasures, right?
This combo is quick to make, crazy delicious, and honestly — it feels like eating at a fancy steakhouse, but right at home.
Let me show you how I cooked it a few days ago!
If you want a shorter version of the recipe, just press jump to recipe and you’ll be on a summary version in second.
Step 1: Prep the Potato Wedges
I always like to start with the potatoes because they take a bit longer, and once they’re in the oven, I can fully focus on the steak.
I used about 200 grams of frozen potato wedges from Kaufland. Super convenient, and honestly, they taste great.
Hey friend, check out my recommendation for knife sharpeners
As an Amazon Associate, I earn from qualifying purchases (at no extra cost to you).
First, preheat your oven to 200°C, which is about 392°F for those of you using Fahrenheit. Line your baking tray with baking paper. Trust me, this small step makes cleanup so much easier later and helps keep the potatoes from sticking.
Spread the wedges out in a single layer. You want them to roast evenly and get nice and crispy.
I used a spray bottle to mist about 5 ml of olive oil over the top. You don’t need much oil, just enough to help them crisp up in the oven. Pop them in and let them bake while you move on to the steak.
They’ll need around 20 minutes, which is perfect timing.
Step 2: Prep the Ribeye Steak
While the potatoes are roasting, get your ribeye steak ready.
I used a 250-gram ribeye, about 2 to 2.5 centimeters thick (0.8 to 1 inch). Thickness is important for even cooking and a great crust.
First, pat the steak dry with paper towels. Moisture kills the crust, so get it as dry as possible.
Important: I don’t season the steak ahead of time. Only when the pan is hot and the steak is about to hit the pan — literally 10 seconds before — I season the side that will go down first.
This way, the salt doesn’t have time to draw out moisture from the meat.
Step 3: Heat the Skillet Properly
Your pan needs to be seriously hot for this to work.
Hey friend, check out my recommendation for butcher knives
As an Amazon Associate, I earn from qualifying purchases (at no extra cost to you).
I use an electric stove and set it to 8 out of 9. Give it time to heat properly. Don’t rush this step — you want that searing heat ready.
Quick checklist before you start cooking:
- Pan heated to high
- Steak is dry
- Seasoning ready to go
Once everything’s ready, you move fast.
Step 4: Sear the Steak
Season the steak side that’s going down first with salt and freshly cracked black pepper.
Place the steak in the hot pan, seasoned side down. You should hear a strong sizzle immediately.
Right after, insert your meat thermometer into the center of the steak.
I use a basic one that cost around €12 / ~$13. Nothing fancy, and it works perfectly.
Cook the steak on the first side for about 3 to 4 minutes.
While the first side is cooking, season the top side with salt and pepper.
Flip the steak after 3 to 4 minutes and cook the second side for another 3 to 4 minutes, until the internal temperature hits around 48°C (118.4°F).
Step 5: Butter Basting for Extra Flavor
When you reach around 48°C, add about 20 grams of butter to the pan.
As it melts, tilt the pan slightly and use a spoon to scoop the melted butter over the steak, continuously.
This step is a game-changer:
- It adds richness and deep flavor.
- It helps cook the steak evenly.
- Keep basting as you finish cooking.
Step 6: Hit the Target Temperature
Watch your thermometer closely. For a perfect medium rare, you want to pull the steak at 55–56°C (131–132.8°F).
But here’s my tip from experience — the steak will continue cooking as it rests.
If you’re aiming for perfect medium rare after resting, I recommend pulling the steak at around 52–53°C (125–127°F). During rest, it will climb a few degrees.
Related: Steak Doneness Guide For Beginners
Step 7: Rest and Serve
Resting is non-negotiable if you want a juicy steak.
After cooking, place the steak on a plate and let it rest for 5 to 8 minutes.
Loosely cover it with aluminum foil — just enough to keep it warm, but not tight enough to steam the crust.
While the steak rests, your potato wedges should be golden and crispy.
Plate everything together:
- Steak
- Crispy wedges
- Maybe a sprinkle of flaky salt on top for that final touch
Step 8: Beer Pairing (Optional but highly recommended)
Of course, you can drink whatever you like. But for me, this meal deserved something a little special.
I went with Franziskaner Weissbier.
It’s smooth, slightly fruity, and balances the rich, buttery flavors of the steak perfectly.
Sure, it’s a bit more premium, but you’re treating yourself — and it’s worth it.
Final Thoughts
For around $15 a portion (in Croatia), you get a proper steakhouse experience at home.
No fancy tricks, no complicated steps. Just good ingredients, simple techniques, and a bit of care.
If you give this recipe a try, let me know in the comments how it turned out.
Did you nail the doneness? Did you go for the butter basting? And of course, did you treat yourself to a good beer on the side?
Enjoy your steak, my friends.
Ribeye Steak with Roasted Potato Wedges and Butter Basting
Ingredients
Equipment
Method
- Preheat your oven to 200°C / 392°F.
- Line a baking tray with parchment paper for easy cleanup and to prevent sticking.
- Spread 200 g (7 oz) of frozen potato wedges evenly on the tray.
- Spray or drizzle about 5 ml (1 tsp) of olive oil over the potatoes.
- Bake for around 20 minutes, or until golden and crispy.
- Heat a skillet to high heat (I use level 8 out of 9 on my electric stove).
- Pat your 250 g (8.8 oz) ribeye steak dry with a paper towel.
- Season the bottom side generously with salt and pepper right before cooking.
- Place the steak seasoned side down in the hot skillet.
- Insert the meat thermometer into the center of the steak.
- Cook for about 3–4 minutes.
- Season the top side with salt and pepper, then flip the steak.
- Cook the second side for another 3–4 minutes, until the internal temperature reaches around 48°C / 118.4°F.
- Add 20 g (0.7 oz) of butter to the skillet.
- Baste the steak with the melted butter continuously for extra flavor and juiciness.
- Continue cooking until the steak reaches 55–56°C / 131–132.8°F for medium-rare doneness (higher end of medium rare).
- Remove the steak from the skillet and let it rest for 5–8 minutes under loosely tented aluminum foil.
- Serve with the crispy potato wedges and enjoy!
Notes
💡 Tips:
-
No thermometer? No problem.
You can go by time! For a medium-rare steak, cook about 5 minutes on the first side and 3 minutes on the second. For medium, add about 1 minute per side. But seriously — a simple thermometer like mine (€12 / ~$13) makes a huge difference, especially with a premium steak! -
Resting is crucial.
Remember: your steak keeps cooking after you take it off the heat. Plan for an extra 2–3°C increase while it rests to hit your target doneness.
| Ingredient | Calories | Fat (g) | Carbs (g) | Protein (g) |
|---|---|---|---|---|
| Ribeye steak (250 g) | ~675 | ~54 | 0 | ~62 |
| Butter (20 g) | ~150 | ~17 | 0 | ~0.2 |
| Potato wedges (200 g) | ~254 | ~6.6 | ~42 | ~4.4 |
| Olive oil (5 ml) | ~45 | ~5 | 0 | 0 |
| Total: | ~1124 kcal | ~82.6 g | ~42 g | ~66.6 g |
And here’s a gallery of all the images I’ve taken while cooking the steak, so you can get better insights.
