A bold, steakhouse-style dinner that brings together a juicy cowboy ribeye with a perfectly baked, fully loaded potato. This plate is hearty, comforting, and ideal for when you want a restaurant-quality meal at home.

Why You’ll Love This Recipe

This recipe delivers big flavor with simple techniques. The ribeye is rich, tender, and seared to perfection, while the loaded potato balances it with creamy, savory toppings. It’s a complete meal that feels indulgent yet straightforward to prepare, making it perfect for special dinners or weekend cooking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cowboy ribeye:

• 1 bone-in ribeye steak (cowboy cut), 20 oz / 570 g
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 tbsp unsalted butter
• 2 garlic cloves, smashed
• 2 fresh rosemary sprigs

For the loaded potatoes:

• 2 large russet potatoes, about 10 oz / 280 g each
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 2 tbsp unsalted butter
• 2 tbsp chopped green onions
• 2 tbsp chopped fresh parsley

Directions

1. Preheat the oven to 400°F / 200°C.
2. Scrub the potatoes clean and pat them dry. Rub each potato with olive oil, salt, and black pepper.
3. Place the potatoes directly on the oven rack and bake for 55–60 minutes, until fork-tender.
4. While the potatoes bake, remove the ribeye from the refrigerator and let it rest at room temperature for 30 minutes.
5. Pat the steak dry with paper towels. Rub both sides with olive oil, salt, black pepper, garlic powder, and smoked paprika.
6. Heat a heavy skillet or cast-iron pan over high heat until very hot.
7. Sear the ribeye for 3–4 minutes per side, until a deep golden crust forms.
8. Reduce heat to medium, add butter, garlic, and rosemary to the pan, and baste the steak for 2–3 minutes.
9. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.
10. Remove the potatoes from the oven. Slice them open lengthwise and fluff the insides with a fork.
11. Add butter, sour cream, cheddar cheese, and a pinch of salt and pepper to each potato.
12. Garnish with green onions and parsley.
13. Serve the sliced ribeye alongside the loaded potatoes.

Servings and timing

Servings: 2
Prep time: 15 minutes
Cook time: 65 minutes
Total time: 1 hour 20 minutes

Variations

• Swap cheddar cheese for mozzarella or a cheese blend for a milder flavor.
• Add sautéed mushrooms or caramelized onions as a topping for the steak.
• Use sweet potatoes instead of russet potatoes for a slightly sweeter twist.
• Season the ribeye with a simple herb blend if you prefer less smoky flavor.

Storage/Reheating

Store leftover steak and potatoes in separate airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet over low heat or in the oven at 300°F / 150°C until warmed through. Reheat potatoes in the oven or microwave until hot.

FAQs

How do I know when the ribeye is cooked properly?

Use a meat thermometer. Medium-rare is about 130–135°F / 54–57°C after resting.

Can I grill the ribeye instead of pan-searing?

Yes, grill over high heat for similar timing, then rest before slicing.

What if I don’t have a cast-iron skillet?

Any heavy-bottomed skillet will work, as long as it can handle high heat.

Can I prepare the potatoes ahead of time?

You can bake the potatoes in advance and reheat them in the oven before serving.

Should I remove the bone before cooking?

No, the bone adds flavor and helps retain moisture during cooking.

Can I use smaller steaks?

Yes, adjust cooking time depending on thickness to avoid overcooking.

Is it okay to skip the butter basting?

You can, but basting adds richness and enhances the steak’s flavor.

How can I make the potatoes extra crispy?

Bake them directly on the oven rack and avoid wrapping them in foil.

What sides pair well with this plate?

A simple green salad or steamed vegetables complement the richness well.

Can I season the steak earlier?

Yes, you can season up to 12 hours ahead and keep it covered in the refrigerator.

Conclusion

This cowboy ribeye and loaded potato plate is a satisfying, flavor-packed meal that feels like a steakhouse experience at home. With simple ingredients and classic techniques, it’s a recipe you’ll come back to whenever you want comfort, richness, and bold taste on one plate.

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