Introduction
Grilled Ribeye Steak with Roasted Potato Wedges and Creamy Coleslaw is a classic, satisfying main course that combines rich, juicy steak with crispy potatoes and a refreshing, creamy side. This dish is perfect for anyone who appreciates a well-balanced meal featuring bold flavors and varied textures.
With just 15 minutes of prep and about 40 minutes of cooking time, this recipe is approachable for home cooks looking for a flavorful dinner that feels special yet straightforward. Whether you’re cooking for two or want a reliable weekend feast, this meal hits all the right notes.
Why you’ll love this Grilled Ribeye Steak with Roasted Potato Wedges and Creamy Coleslaw
- The ribeye steak delivers rich marbling and intense beef flavor, ensuring a juicy, tender bite.
- Roasted potato wedges offer a crispy, golden exterior with a fluffy interior, making them the perfect hearty side.
- The creamy coleslaw adds a tangy, refreshing contrast that balances the richness of the steak and potatoes.
- This recipe is easy to customize based on your preferred steak doneness and seasoning choices.
- It requires minimal ingredients and simple techniques, making it accessible even for beginner cooks.
Ingredients
- 2 ribeye steaks, about 10-12 oz / 280-340 g each
- 1 1/2 lb / 700 g small potatoes, cut into wedges
- 2 tbsp olive oil
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1 tsp garlic powder
- 1/2 tsp paprika
- 2 tbsp butter
- 1 small green cabbage or 1/2 large cabbage, finely shredded
- 1 small carrot, julienned or grated
- 1/2 cucumber, sliced
- 1 small tomato, cut into wedges
- 1/3 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp lemon juice or white vinegar
- 1 tsp sugar
- Pinch of salt for the slaw
This recipe serves 2 people and takes 15 minutes to prepare plus 40 minutes to cook. The main ingredients include ribeye steak known for its marbling and flavor, small potatoes ideal for roasting, and fresh vegetables like green cabbage and carrot for the coleslaw. Choose firm, fresh produce and well-marbled steaks for the best results.
Instructions
- Preheat the oven to 425°F / 220°C. This high temperature helps the potato wedges become crisp and golden.
- Toss the potato wedges. Combine the potatoes with olive oil, 1 tsp salt, black pepper, garlic powder, and paprika. Spread them evenly on a baking tray.
- Roast the potatoes. Bake for 30-40 minutes, turning once halfway through, until the wedges are golden and crisp on the edges.
- Prepare the coleslaw base. In a bowl, mix the shredded cabbage and carrot.
- Make the dressing. Whisk together mayonnaise, sour cream, lemon juice or vinegar, sugar, and a pinch of salt. Toss this dressing with the cabbage and carrot until lightly coated.
- Add cucumber and chill. Fold in the cucumber slices and refrigerate the slaw while you cook the steak. Set aside the tomato wedges for plating.
- Season the ribeye steaks. Pat the steaks dry with paper towels, then season both sides with salt and black pepper.
- Heat your cooking surface. Use a grill pan, skillet, or outdoor grill over high heat to get a good sear.
- Cook the steaks. Grill for about 3-4 minutes per side for medium-rare, adjusting time for your preferred doneness. Look for a well-browned crust and clear grill marks.
- Finish with butter basting. If using a skillet, add butter at the end and baste the steaks briefly for extra flavor and moisture.
- Rest the steaks. Let them rest for 5 minutes to allow juices to redistribute.
- Plate and serve. Arrange each steak with roasted potato wedges and a generous scoop of creamy coleslaw garnished with cucumber slices and tomato wedges. Serve immediately.
Tips for the best results
- Ensure the steaks are at room temperature before cooking for even doneness.
- Dry the potatoes well before tossing with oil and seasonings to get crispier wedges.
- Don’t overcrowd the baking tray to allow proper roasting and browning of the potatoes.
- Use a meat thermometer if unsure about steak doneness: 130°F (54°C) for medium-rare.
- Rest the steak after cooking to keep it juicy and tender.
- Chill the coleslaw for at least 15 minutes to let the flavors meld and the dressing thicken slightly.
Variations and substitutions
- Swap ribeye for sirloin or strip steak for a leaner cut with slightly different flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter, colorful twist on the wedges.
- Add apple or fennel to the coleslaw for extra crunch and sweetness.
- Replace mayonnaise with Greek yogurt in the slaw dressing for a lighter option.
- Spice up the potatoes by adding chili powder or cayenne pepper for heat.
Serving suggestions
This grilled ribeye steak with roasted potato wedges and creamy coleslaw makes a complete, well-rounded meal that pairs beautifully with a simple green salad or steamed vegetables for extra freshness. A glass of bold red wine or a cold beer complements the rich flavors of the steak perfectly. For a casual gathering, serve with crusty bread to soak up any juices and extra slaw on the side.
Storage and reheating
Store leftover steak, potatoes, and coleslaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the steak gently in a low oven or skillet to avoid overcooking, and warm the potato wedges in the oven to restore crispness. Keep the coleslaw chilled and serve cold for best texture and flavor.
Frequently asked questions
What is the best way to cook ribeye steak?
Ribeye steaks are best cooked over high heat to develop a flavorful crust while keeping the inside juicy. Using a grill or skillet, sear each side for 3-4 minutes for medium-rare, adjusting time to your preferred doneness. Resting the steak after cooking ensures tenderness.
How do I make potato wedges crispy?
To get crispy potato wedges, cut them evenly, dry them thoroughly, and toss with enough oil and seasoning. Roast at a high temperature (425°F / 220°C), turning once during cooking to ensure even browning and crispness.
Can I prepare the coleslaw ahead of time?
Yes, you can prepare the coleslaw a few hours in advance. Keep it chilled until serving to allow the flavors to meld and the dressing to thicken slightly. Avoid adding cucumber until just before serving to maintain its crunch.
What if I don’t have a grill pan or outdoor grill?
A heavy skillet or cast-iron pan on the stovetop works well for cooking ribeye steaks. Preheat it until very hot to achieve a good sear. Use butter basting at the end for added flavor if desired.
How do I know when the steak is done?
Use a meat thermometer to check doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Alternatively, use the finger test for steak firmness or cut into the steak to check the color, but resting the meat first is important to avoid losing juices.
Final thoughts
This Grilled Ribeye Steak with Roasted Potato Wedges and Creamy Coleslaw recipe offers a delicious balance of bold flavors and satisfying textures that will impress any meat lover. Easy to prepare yet impressive to serve, it’s a perfect choice for casual dinners or special occasions. Give this recipe a try and enjoy a classic meal done right from your own kitchen.