Jul 09 2026
Restaurants›Bubba›Grilled Ribeye* Recipe

Grilled Ribeye* Recipe

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

For the Loaded Garlic-Buttermilk Mashed Potatoes

For the Crispy Brussels Sprouts

Method

For the Grilled Ribeye

  1. 1

    Prepare the Steak

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

  2. 2

    Season the Steak

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

  3. 3

    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.

  4. 4

    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

  1. 5

    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.

  2. 6

    Boil the Potatoes

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

  3. 7

    Cook the Garlic

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

  4. 8

    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

  1. 9

    Prepare the Brussels Sprouts

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

  2. 10

    Season the Brussels Sprouts

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

  3. 11

    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.

  4. 12

    Finish with Balsamic

    Drizzle the roasted Brussels sprouts with balsamic vinegar before serving.

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