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Restaurants›Bubba›GRILLED RIBEYE* Recipe

GRILLED RIBEYE* Recipe

Name: Bubbas GRILLED RIBEYE* Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 16 oz Ribeye steak; 2 tbs Olive oil; 1 tsp Garlic powder; 1 tsp Salt; 1 tsp Black pepper; 1 tbs Fresh rosemary; 2 lbs Russet potatoes; 4 cloves Garlic cloves; 4 tbs Unsalted butter; 1 cup Buttermilk; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Chives; 1 lb Brussels sprouts; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 tbs Balsamic vinegar

Inspired by Bubba

Time1h

Serves2

16oz flame-grilled steak with loaded garlic-buttermilk mashed potatoes and crispy Brussels sprouts.

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Ingredients

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For the Grilled Ribeye

16 oz Ribeye steak

2 tbs olive oil

1 tsp Watkins garlic powder

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs Fresh rosemary

For the Loaded Garlic-Buttermilk Mashed Potatoes

2 lbs Russet potatoes

4 cloves Garlic cloves

4 tbs Unsalted butter

1 cup Buttermilk

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs Chives

For the Crispy Brussels Sprouts

1 lb Brussels sprouts

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs Aged balsamic vinegar

Method

For the Grilled Ribeye

Prepare the Steak

Remove the ribeye steak from the refrigerator and let it come to room temperature for about 30 minutes.

Season the Steak

Rub the steak with olive oil, garlic powder, salt, black pepper, and fresh rosemary. Ensure it is evenly coated.

Grill the Steak

Preheat your grill to high heat. Grill the steak for 4-5 minutes on each side for medium-rare, or until desired doneness is achieved.

Rest the Steak

Remove the steak from the grill and let it rest for at least 5 minutes before slicing.

For the Loaded Garlic-Buttermilk Mashed Potatoes

Prepare the Potatoes

Peel and chop the russet potatoes into equal-sized chunks. Place in a pot, cover with water, and add a pinch of salt.

Boil the Potatoes

Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until fork-tender.

Cook the Garlic

In the last 5 minutes of cooking, add the garlic cloves to the boiling potatoes. Drain the potatoes and garlic.

Mash the Potatoes

In a large bowl, mash the potatoes and garlic together. Add butter and buttermilk, and mix until creamy. Season with salt, black pepper, and stir in chives.

For the Crispy Brussels Sprouts

Prepare the Brussels Sprouts

Trim the ends of the Brussels sprouts and slice them in half.

Season the Brussels Sprouts

In a large bowl, toss the Brussels sprouts with olive oil, salt, and black pepper until they are well coated.

Roast the Brussels Sprouts

Spread the Brussels sprouts on a baking sheet in a single layer. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until crispy and golden.

Finish with Balsamic

Drizzle the roasted Brussels sprouts with balsamic vinegar before serving.