Ribeye Steakstravaganza

By July 15, 2015Blog, Dining, Recipes

Ribeye Steakstravaganza

Ahhh, summer.  It really is a time when you can get away with making a meal in 12 minutes and still look like a genius.  Many of the males of our species do this by firing up the barbecue, putting a couple of potatoes in the microwave, and heating up a can of baked beans – voila, the epitome of grill dining.  But it doesn’t take a whole lot of extra effort to ratchet this meal up a notch or two, and produce a Ribeye Steakstravaganza, a true flavor-craver’s delight.  Especially if you like HP sauce, which I found out recently is Gluten Free in Canada!

A Ribeye Steakstravaganza starts with that all-important ingredient, the ribeye steak.  Now, these are not the cheapest steaks in the meat aisle, but if you’re going to have steak, have less of it and eat a better cut – it’s worth it.  Striploin and T-Bone will also do, but I am particularly enamored of the fat around the ribeye, which we all know and love as the conveyor of taste and tenderness.  Then, take potatoes to a new level by taking a page out of a Greek grandma’s secret recipe – roast them in lemon juice, mustard, and garlic.  And finally – behold the humble beet, which too many of us are ready to dismiss as one of those root vegetables that taste like the dirt from which they come.  Not this version, which comes out positively candied in balsamic vinegar.  And, if you can find it this time of year, US-grown fresh corn on the cob is an acceptable stand-in, until later in August when our unsurpassed Taber corn makes it north to a Canadian Tire parking lot near you.  The sweet, the sour, the garlic, the salty, the tangy – everything you crave on one plate.

One hint, which may seem like sacrilege here in barbecue country.  Most restaurants, where you order a steak, don’t put them on a barbecue.  They are pan-seared, and finished in a hot oven.  That’s how I’ve done mine for this version. They disappeared just as fast as anything from the backyard propane powered barbecue…


  • 1 bag baby potatoes – red, white creamers, or multicolored
  • 5 cloves garlic
  • 5 tbsp olive oil, divided
  • 3 tbsp mustard
  • 5 tbsp lemon juice
  • 2 sprigs fresh Rosemary
  • 1 handful fresh Oregano
  • 1 ribeye steak per person, bone-in or deboned.
  • 1 tbsp seasoning salt
  • 3 large golden beets
  • 4 tbsp balsamic vinegar
  • 1 tbsp sugar
  • 4-6 cobs of fresh sweet corn
  • Pepper and Salt


  • Preheat oven to 400 degrees Fahrenheit
  • First, put the potatoes on to boil for about 15 minutes. This “parboiling” takes them to a pre-done state, which makes for shorter roasting time, and makes them much creamier inside, with a nice crust outside.
  • While the potatoes are boiling, wash and slice the beets into 1-2 cm wedges. No need to peel these – in fact they taste better with peel on, in my opinion.
  • Place the beet wedges in an ovenproof casserole dish. Drizzle liberally with olive oil, then balsamic vinegar.  Top with a dusting of sugar.
  • Put the beets in the oven. They should be in there for a total of about an hour – they take the longest to roast, so put them in there first.


  • Once the potatoes have parboiled for 15 minutes, drain them, and pour into another casserole. With a potato masher, gently squish the potatoes down so that the skins crack open.
  • In a sealable container, combine 3 tbsp olive oil, lemon juice, and balsamic vinegar. Shake to blend.
  • Pour the mixture over all the potatoes.
  • Mince garlic cloves, and spread them over all the potatoes.
  • Place the rosemary and oregano to cover most of the potatoes.
  • Put the pan in the oven, next to the beets. They should be in there for about 40-50 minutes.


  • Major hint from Chef Jamie Oliver – roasted potatoes work with any combination of oil, acid, and herbs.  If you have no balsamic, olive oil, or rosemary, try cider vinegar, canola oil, and tarragon.  Or any combination of these three ingredients with parboiled potatoes.  The possibilities boggle the mind.
  • Shuck the corn and put the cobs in a large pot of salted water. Do not boil just yet.


  • Season steaks with seasoning salt and pepper.
  • About 20 minutes before the beets are done, turn the fire on under the corn, and once boiling, cook for a scant 5 minutes, then turn off the heat.
  • Put the steaks into a nonstick frying pan. No extra fat is required for cooking, if you have bone-in steaks with lots of fat.  If you have deboned ones that have been trimmed, you might need to add some butter.


  • Pan-fry over medium heat for about 5-6 minutes a side. There should be a light brown crust that forms – resist the temptation to lift them up for a look.  Let nature take its deserved course.


  • Once both sides are done, stick in a meat thermometer into one of the steaks, and put them all in yet another ovenproof dish.
  • Put the steaks in the oven. They will be about 140 degrees going in.  If you like them more rare, leave them in the oven for about 5 minutes.  Medium – 10 minutes, and well done – well, I don’t think ribeyes should ever be well-done, but if you do, leave them in for 15 minutes.  Or, get rid of your watch and take the steaks out once your thermometer hits 160 – an acceptable compromise for the whole family.

Serve the steaks with HP sauce, or nothing at all (the meat stands on its own merit in Alberta). Serve up the potatoes, beets, and corn on the cob with butter and salt.  You’ll rarely get this combination any fresher than right now, so enjoy it to the fullest.








Markus Lemke

About Markus Lemke

Amateur foodie, omnivore, and Grampy. Not celiac - but I get to cook for three celiacs in my house, including my wife, the love of my life. Life's too short to eat bad food, so my passion is to make gluten free taste as good as anything the rest of the world eats. (Doesn't always work, but I have a dream...)