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ribeye steak with potato wedges recipe

Ribeye Steak with Roasted Potato Wedges and Butter Basting

A juicy, pan-seared ribeye steak basted with butter, served with crispy oven-roasted potato wedges. Simple, satisfying, and perfect for a well-deserved treat at home!
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Prep Time 5 minutes
Cook Time 20 minutes
Resting time 5 minutes
Total Time 30 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 1124
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g ribeye steak *8.8 oz
  • 200 g frozen potato wedges *7 oz
  • 20 g butter *0.7 oz
  • 5 ml olive oil *1 tsp
  • salt *to taste
  • ground black pepper *to taste

Equipment

  • 1 skillet (for the steak)
  • 1 Baking tray (for potatoes)
  • 1 baking paper (helps with cleanup and prevents sticking)
  • 1 meat thermometer (mine was just 12€, you don't need fancy ones)

Method
 

Potato Wedges
  1. Preheat your oven to 200°C / 392°F.
  2. Line a baking tray with parchment paper for easy cleanup and to prevent sticking.
  3. Spread 200 g (7 oz) of frozen potato wedges evenly on the tray.
  4. Spray or drizzle about 5 ml (1 tsp) of olive oil over the potatoes.
  5. Bake for around 20 minutes, or until golden and crispy.
Ribeye Steak
  1. Heat a skillet to high heat (I use level 8 out of 9 on my electric stove).
  2. Pat your 250 g (8.8 oz) ribeye steak dry with a paper towel.
  3. Season the bottom side generously with salt and pepper right before cooking.
  4. Place the steak seasoned side down in the hot skillet.
  5. Insert the meat thermometer into the center of the steak.
  6. Cook for about 3–4 minutes.
  7. Season the top side with salt and pepper, then flip the steak.
  8. Cook the second side for another 3–4 minutes, until the internal temperature reaches around 48°C / 118.4°F.
  9. Add 20 g (0.7 oz) of butter to the skillet.
  10. Baste the steak with the melted butter continuously for extra flavor and juiciness.
  11. Continue cooking until the steak reaches 55–56°C / 131–132.8°F for medium-rare doneness (higher end of medium rare).
  12. Remove the steak from the skillet and let it rest for 5–8 minutes under loosely tented aluminum foil.
  13. 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