Oven Baked Ribeye with Cheesy Rice and Baked Potato
Oven Baked Ribeye with Cheesy Rice and Baked Potato
Ingredients
For the Oven Baked Ribeye
- 4 ribeye steaks
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1/3 cup water
- 1 pack Brazilian steakhouse marinade powder, (e.g., McCormick Grill Mates 15 Minute Marinade)
For the Baked Potatoes
- 4 potatoes, scrubbed clean
- 2 tablespoons olive oil, as needed
- 1 teaspoon coarse salt, as needed
- 4 tablespoons butter, divided
- 1/2 teaspoon black pepper, freshly ground, as needed
- 1/2 cup shredded cheddar cheese, for topping
- 1/2 cup sour cream, for topping
- 2 tablespoons fresh chives, minced, for topping
For Serving
- 4 cups cheesy rice, prepared according to package directions or your favorite recipe
Instructions
- 1
Place the ribeye steaks into a large, resealable plastic freezer bag. Add 1/3 cup olive oil, 2 tablespoons red wine vinegar, 1/3 cup water, and the entire pack of Brazilian steakhouse marinade powder to the bag. Seal the bag, removing as much air as possible, and gently massage to ensure the steaks are thoroughly coated with the marinade.
⏱️ 5 min - 2
Place the sealed bag with the marinating steaks in the refrigerator and marinate overnight, or for at least 8 hours, turning occasionally to redistribute the marinade.
⏱️ 480 min - 3
Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil for easier cleanup.
⏱️ 10 min•🌡️ 400
- 4
Prepare the baked potatoes: Place the scrubbed potatoes on a clean cutting board. Drizzle 2 tablespoons of olive oil generously over the potatoes and sprinkle with 1 teaspoon of coarse salt. Rub the potatoes with your hands to evenly coat them with olive oil and salt. Wrap each potato individually in aluminum foil.
⏱️ 5 min
- 5
Place the wrapped potatoes onto the prepared baking sheet. Carefully arrange the marinated ribeye steaks on the same baking sheet, ensuring they are not overlapping. Pour any remaining marinade from the bag over the steaks.
⏱️ 5 min
- 6
If you prefer your steaks without a crusted sear, loosely cover the steaks with aluminum foil. Bake the steaks and potatoes for 1 hour 30 minutes, or until the steaks reach your desired doneness and the potatoes are fork-tender.
⏱️ 90 min•🌡️ 400
- 7
Once baked, carefully remove the potatoes from the oven. Unwrap one potato, cut it open lengthwise, and fluff the inside with a fork. Add 1 tablespoon of butter and sprinkle with freshly ground black pepper. Repeat for the remaining potatoes.
⏱️ 5 min
- 8
To serve, place a finished baked potato on each plate. Add a portion of the oven baked ribeye steak and a side of cheesy rice to complete the meal. Top the baked potatoes with shredded cheddar cheese, sour cream, and fresh chives, as desired. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Oven Baked Ribeye with Cheesy Rice and Baked Potato
For the Oven Baked Ribeye
- 4 ribeye steaks
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1/3 cup water
- 1 pack Brazilian steakhouse marinade powder, (e.g., McCormick Grill Mates 15 Minute Marinade)
For the Baked Potatoes
- 4 potatoes, scrubbed clean
- 2 tablespoons olive oil, as needed
- 1 teaspoon coarse salt, as needed
- 4 tablespoons butter, divided
- 1/2 teaspoon black pepper, freshly ground, as needed
- 1/2 cup shredded cheddar cheese, for topping
- 1/2 cup sour cream, for topping
- 2 tablespoons fresh chives, minced, for topping
For Serving
- 4 cups cheesy rice, prepared according to package directions or your favorite recipe
Instructions
- 1
Place the ribeye steaks into a large, resealable plastic freezer bag. Add 1/3 cup olive oil, 2 tablespoons red wine vinegar, 1/3 cup water, and the entire pack of Brazilian steakhouse marinade powder to the bag. Seal the bag, removing as much air as possible, and gently massage to ensure the steaks are thoroughly coated with the marinade.
⏱️ 5 min - 2
Place the sealed bag with the marinating steaks in the refrigerator and marinate overnight, or for at least 8 hours, turning occasionally to redistribute the marinade.
⏱️ 480 min - 3
Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil for easier cleanup.
⏱️ 10 min•🌡️ 400 - 4
Prepare the baked potatoes: Place the scrubbed potatoes on a clean cutting board. Drizzle 2 tablespoons of olive oil generously over the potatoes and sprinkle with 1 teaspoon of coarse salt. Rub the potatoes with your hands to evenly coat them with olive oil and salt. Wrap each potato individually in aluminum foil.
⏱️ 5 min - 5
Place the wrapped potatoes onto the prepared baking sheet. Carefully arrange the marinated ribeye steaks on the same baking sheet, ensuring they are not overlapping. Pour any remaining marinade from the bag over the steaks.
⏱️ 5 min - 6
If you prefer your steaks without a crusted sear, loosely cover the steaks with aluminum foil. Bake the steaks and potatoes for 1 hour 30 minutes, or until the steaks reach your desired doneness and the potatoes are fork-tender.
⏱️ 90 min•🌡️ 400 - 7
Once baked, carefully remove the potatoes from the oven. Unwrap one potato, cut it open lengthwise, and fluff the inside with a fork. Add 1 tablespoon of butter and sprinkle with freshly ground black pepper. Repeat for the remaining potatoes.
⏱️ 5 min - 8
To serve, place a finished baked potato on each plate. Add a portion of the oven baked ribeye steak and a side of cheesy rice to complete the meal. Top the baked potatoes with shredded cheddar cheese, sour cream, and fresh chives, as desired. Enjoy!
⏱️ 5 min