Grilled Ribeye Steak with Mashed Potatoes

Grilled ribeye steak with buttery mashed potatoes is a classic American dinner for weekends or company, with a simple seasoning and reliable timing.

Instructions

1. 1

   Place the potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm). Add a generous pinch of salt, bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are very tender when pierced with a knife, 15-18 minutes.

2. 2

   While the potatoes cook, heat a gas grill to medium-high, about 450-500°F (230-260°C), or bank a charcoal fire so you have a hot direct-heat zone. Clean and oil the grates well so the steaks release easily.

3. 3

   Pat the ribeyes dry with paper towels, then rub all over with the olive oil. Season both sides evenly with the 2 tsp (12 g) kosher salt and the black pepper, pressing the seasoning lightly into the meat.

4. 4

   Drain the potatoes well and return them to the hot pot over low heat for 30-60 seconds, shaking once or twice, until any surface moisture has evaporated. Add the warm milk, butter, garlic powder, and onion powder, then mash until smooth and creamy; cover and keep warm over the lowest heat.

5. 5

   Place the steaks on the hottest part of the grill and cook over medium-high direct heat for 4-5 minutes on the first side, until well browned with visible grill marks. Flip and cook 4-5 minutes more for medium-rare, or until the center reaches 130-135°F (54-57°C).

6. 6

   Transfer the steaks to a plate or board and rest for 5 minutes, until the juices settle back into the meat. Taste the mashed potatoes and add more salt if needed; if they seem too thick, loosen with a splash of warm milk.

7. 7

   Spoon the mashed potatoes onto warm plates and serve the steaks alongside or sliced over the top. Sprinkle with parsley, if using, and serve right away while the potatoes are hot and the steak is still warm.

Tips for the Best Grilled Ribeye Steak with Mashed Potatoes

• Start the potatoes in cold water, not boiling water, so they cook evenly all the way through.
• Pat the steaks dry before seasoning; moisture on the surface slows browning and can make the grill steam instead of sear.
• For the most even cooking, let the steaks sit at room temperature for 15-20 minutes while the grill heats.
• Warm the milk before adding it to the potatoes. Cold milk can cool the potatoes quickly and make the mash less fluffy.
• If you prefer medium steak, grill to 140-145°F (60-63°C) after resting by pulling the meat at about 135-140°F (57-60°C).
• The mashed potatoes can be made up to 1 hour ahead and held covered over very low heat or in a warm oven with a little extra milk stirred in before serving.

Storage and Reheating

Store leftover steak and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a low oven or covered skillet just until warm to avoid overcooking. Reheat mashed potatoes on the stovetop or in the microwave with a splash of milk stirred in. Mashed potatoes can be frozen for up to 1 month; steak is best not frozen after cooking if you want the best texture.

Frequently Asked Questions

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