Grilled Ribeye Steak with Loaded Baked Potato

Baked potatoes

• 2 large russet potatoes, about 12 oz (340 g) each, scrubbed and dried
• 1 tbsp olive oil, for rubbing
• 1 tsp kosher salt, for rubbing

Ribeye steaks

• 2 bone-in or boneless ribeye steaks, about 14 oz (400 g) each and 1¼ inches (3 cm) thick
• 2 tsp kosher salt
• 1 tsp coarse black pepper
• ½ tsp garlic powder
• 1 tbsp avocado or vegetable oil, for the steaks
• 1 tbsp unsalted butter, for finishing

Steakhouse dipping sauce

• 1 cup (240 ml) beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• 1 tbsp tomato paste
• 1 tbsp soy sauce
• 1 small garlic clove, finely grated
• 1 tsp cornstarch, mixed with 1 tbsp cold water
• 1 tbsp unsalted butter, whisked in at the end

Loaded potato toppings

• 2 tbsp unsalted butter
• ½ cup (55 g) shredded sharp cheddar
• 4 strips of bacon, cooked crisp and crumbled
• 2 scallions, thinly sliced
• ¼ tsp black pepper
• 1 tsp chopped fresh parsley, optional

Garden side salad

• 3 cups chopped iceberg lettuce
• ¼ cup shredded purple cabbage
• 1 small carrot, shredded
• 1 medium tomato, diced
• ½ English cucumber, sliced into half-moons
• ¼ cup (28 g) shredded cheddar, for sprinkling

1. Bake the potatoesHeat the oven to 425°F (220°C). Prick each potato a few times with a fork, rub with the olive oil and 1 tsp salt, and set them directly on the oven rack with a sheet pan underneath. Bake for 60 minutes, until the skin is crisp and a knife slides into the center with no resistance.Skins that are deep brown and crackly, with a fluffy interior.⏱ 60 min timer, bake potatoes
2. Make the sauce, bacon and saladWhile the potatoes bake, cook the bacon in a skillet over medium heat for 8 to 10 minutes until crisp, then drain and crumble. For the sauce, simmer the broth, Worcestershire, balsamic, tomato paste, soy sauce and garlic in a small saucepan for 10 minutes. Stir in the cornstarch mixture and cook for 1 minute until glossy, then whisk in the butter. Toss the lettuce, cabbage, carrot, tomato and cucumber together in a bowl, and chill it.A dark, glossy sauce that lightly coats a spoon, and a chilled salad ready for its cheese.⏱ 10 min timer, simmer sauce
3. Season the steaksAbout 30 minutes before grilling, take the steaks out of the fridge. Pat them very dry. Rub with the oil, then season both sides generously with the salt, pepper and garlic powder. Heat a grill to high (450 to 500°F / 230 to 260°C) and clean and oil the grates.Dry, evenly peppered steaks, and a grill hot enough that you can’t hold your hand over it for more than 2 seconds.
4. Grill the ribeyesGrill the steaks over direct heat for 4 to 5 minutes per side with the lid closed, turning once, for medium-rare, or until a thermometer reads 130°F (54°C). Give them an extra minute per side for medium (140°F / 60°C). In the last minute, top each steak with a little of the butter.Dark grill marks, a peppery crust and a glossy, buttery surface, as in the photo.⏱ 5 min timer, per side
5. Rest the steaks and load the potatoesMove the steaks to a plate and rest for 5 minutes. Meanwhile, split each potato lengthwise and fluff the inside with a fork. Add the butter, pepper and the cheddar, then return to the hot oven for 3 minutes until the cheese melts. Top with the bacon, scallions and parsley.Potatoes with melted orange cheddar, crumbled bacon and bright green scallions.⏱ 5 min timer, rest steaks
6. Plate and serveSprinkle the shredded cheddar over the salad. Place a steak, a loaded potato and a portion of salad on each plate, with a small cup of the dipping sauce beside the steak.A big peppery steak, a loaded potato, a cheesy garden salad and a little cup of dark sauce on one white plate.

• Bake the potatoes directly on the rack. The skin crisps all over. Don’t wrap them in foil, which steams the skin and makes it soft.
• Pat the steaks very dry. Dry meat browns and forms a crust, while wet meat steams.
• Temper the steaks 30 minutes. Steaks taken straight from the fridge cook unevenly.
• Use a thermometer. Pull the steaks 5°F below your target, because the temperature rises as they rest: 120°F (49°C) rare, 130°F (54°C) medium-rare, 140°F (60°C) medium, 150°F (65°C) medium-well.
• Rest the meat 5 minutes. The juices settle, so they stay in the steak instead of running onto the plate.
• Handle flare-ups. Move the steak to a cooler part of the grill if the fat catches fire.
• Cook it indoors: sear in a very hot cast-iron skillet for 3 to 4 minutes per side, add the butter, and spoon it over the steaks. Open a window, because it smokes.
• Thicken or thin the sauce: simmer longer to thicken, or whisk in a splash of broth to loosen it.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 2-serving amounts. Grill the steaks in batches, and keep them in a warm oven.

Nutrition is an estimate per serving. Contains dairy and soy. Check the Worcestershire label for fish.

Easy swaps

Steak: use New York strip or T-bone at the same thickness. Thinner cuts need less time per side.

Potatoes: use sweet potatoes, which take about the same time, or Yukon Golds for a creamier inside.

Toppings: add sour cream, chives or a spoonful of cream cheese. Pepper Jack or Colby Jack work in place of cheddar.

Sauce: use bottled steak sauce if you’re short on time, or pan drippings with a splash of red wine.

Cooking method: use a very hot cast-iron skillet or a broiler if you don’t have a grill. Broil 4 inches from the heat, 4 to 5 minutes per side.

Salad dressing: serve ranch or Italian dressing on the side, since the salad in the photo is lightly dressed.

Make ahead: bake the potatoes up to 2 days ahead, chill them and reheat at 400°F (200°C) for 15 minutes before loading them. The sauce keeps 4 days.

Storage and reheating

Fridge: keep leftovers in airtight containers for up to 3 days.

Reheat steak: slice it and warm it gently in a skillet with a splash of broth, or serve it cold on a salad.

Reheat potatoes: bake at 400°F (200°C) for 15 minutes, so the skin stays crisp.

Freezer: not recommended for the steak and salad. Cooked potato halves freeze up to 2 months.