Pan-Seared Ribeye with Cheesy Baked Potato

Ingredients

For the Ribeye

• 1 ribeye steak (1–1½ inches thick)
• 1 tbsp avocado oil or canola oil
• 2 tbsp butter
• 2 garlic cloves, smashed
• Salt, to taste
• Freshly ground black pepper, to taste

For the Cheesy Baked Potatoes

• 2 large Russet potatoes
• 2 tbsp butter
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• Salt and black pepper, to taste

Side Salad

• Romaine lettuce
• Cucumber, sliced
• Tomato, chopped
• Olive oil
• Salt and black pepper

---

Instructions

Prepare the Potatoes

1. Wash and dry the potatoes thoroughly.
2. Wrap each potato in foil and air fry at 400°F (200°C) for 50 minutes, or until fork-tender.
3. Cut each potato open and fluff the inside with a fork.
4. Add butter and season lightly with salt.
5. Brush the potato skin with olive oil mixed with paprika, Italian seasoning, garlic powder, salt, and pepper.
6. Fill the potatoes with mozzarella cheese.
7. Return to the air fryer at 400°F (200°C) for 5 minutes, until the cheese is melted and golden.

Cook the Ribeye

1. Pat the steak dry and season generously with salt and black pepper.
2. Heat a cast-iron skillet over high heat and add the oil.
3. Sear the steak for 3–4 minutes per side, until a deep golden crust forms.
4. Reduce the heat to medium and add the butter and garlic.
5. Spoon the melted butter over the steak for 2–3 minutes, until it reaches an internal temperature of 130–135°F (54–57°C) for medium-rare.
6. Transfer the steak to a cutting board and let it rest for 5–8 minutes before serving.

Assemble

1. Serve the juicy ribeye with the cheesy baked potato.
2. Add a fresh salad of lettuce, cucumber, and tomato dressed with olive oil, salt, and pepper.
3. Enjoy immediately while hot.

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 2