Texas Roadhouse Ribeye Steak with Loaded Mashed Potatoes
A full Texas Roadhouse-style plate: seasoned, seared ribeye steaks basted with garlic butter, served over creamy loaded mashed potatoes with cheddar, bacon and green onions. Includes a homemade steak seasoning blend.
ā±ļø Prep: 20 minš³ Cook: 25 min
Nutritionper 100 gāŗ
210
Calories
12g
Protein
9g
Carbs
15g
Fat
Ingredients
| 4 | ribeye steaks (12 oz / 340 g each, 1-inch / 2.5 cm thick) |
| 3 tablespoons (45 ml) | vegetable oil |
| 2 teaspoons | kosher salt (for seasoning) |
| 2 teaspoons | brown sugar (for seasoning) |
| 1 teaspoon | black pepper (for seasoning) |
| 1 teaspoon | paprika (for seasoning) |
| Ā½ teaspoon | chili powder (for seasoning) |
| Ā½ teaspoon | garlic powder (for seasoning) |
| Ā½ teaspoon | onion powder (for seasoning) |
| Ā¼ teaspoon | turmeric (for seasoning) |
| Ā¼ teaspoon | cornstarch (for seasoning) |
| 3 lbs (1.4 kg) | russet potatoes, peeled and cubed |
| Ā½ cup (115 g) | butter (for mash) |
| Ā½ cup (120 ml) | heavy cream |
| Ā½ cup (120 g) | sour cream |
| 1 cup (115 g) | shredded cheddar cheese |
| 6 slices | bacon, cooked and crumbled |
| 3 | green onions, chopped |
| to taste | salt and pepper, to taste |
| Ā½ cup (115 g) | butter, melted (for garlic butter) |
| 4 cloves | garlic, minced (for garlic butter) |
| 1 tablespoon | fresh parsley, chopped |
| for serving | dinner rolls with cinnamon butter, for serving |
Instructions
- Make the steak seasoning: Combine the kosher salt, brown sugar, black pepper, paprika, chili powder, garlic powder, onion powder, turmeric and cornstarch in a small bowl. Mix until well-blended with no lumps. Store any extra in an airtight container.
- Prepare the loaded mashed potatoes: Place the cubed potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, reduce to medium and cook 15ā20 minutes until fork-tender. Drain completely and return to the pot.
- Add the butter, heavy cream and sour cream. Mash until smooth and creamy. Fold in the cheddar, crumbled bacon and green onions (reserve some for garnish). Season with salt and pepper and keep warm on low heat.
- Make the garlic butter: Combine the melted butter, minced garlic and parsley in a small bowl; set aside for basting.
- Season the steaks: Remove the steaks from the fridge 30 minutes before cooking. Pat dry, brush both sides with vegetable oil, and sprinkle the steak seasoning generously on both sides, pressing it in. Let sit 10 minutes at room temperature.
- Cook the steaks: Preheat a grill or cast-iron skillet over high heat until very hot. Cook the steaks without moving for 4ā5 minutes, until a charred crust forms. Flip once and cook another 4ā5 minutes for medium-rare (54ā57Ā°C / 130ā135Ā°F internal). Brush liberally with garlic butter during the last 2 minutes.
- Remove from the heat, tent loosely with foil and rest 5ā7 minutes.
- Plate: Place a generous scoop of loaded mashed potatoes in the center of each plate and set the rested ribeye alongside. Brush the steak with more garlic butter for a glossy finish, sprinkle the reserved bacon and green onions over the potatoes, and garnish with fresh parsley. Serve with warm dinner rolls and cinnamon butter, plus grilled asparagus or sautƩed green beans if you like.