Marinated Ribeye Steak with Garlic Butter Mushrooms and Loaded Baked Potatoes

Marinated ribeye with loaded mashed potatoes in Palm Springs, California.

A Robust Feast:

Step into a world of bold flavors with our Marinated Ribeye Steak, a dish that speaks to the heart of robust cuisine. Accompanied by rich Garlic Butter Mushrooms and hearty Loaded Baked Potatoes, this meal is a celebration of all things hearty and flavorful, perfect for those who relish a ‘manly’ meal.


  • Ribeye steaks (2, about 1-inch thick)
  • Soy sauce, Worcestershire sauce, garlic (for marinade)
  • Mushrooms (1 pound, sliced)
  • Garlic (4 cloves, minced)
  • Potatoes (4 large, for baking)
  • Bacon, cheddar cheese, sour cream, chives (for loaded potatoes)
  • Butter
  • Salt and pepper to taste

Shopping List (serves 2):

  • Ribeye steaks (2)
  • Soy sauce (small bottle)
  • Worcestershire sauce (small bottle)
  • Garlic (1 bulb)
  • Mushrooms (1 pound)
  • Large baking potatoes (4)
  • Bacon (1 pack)
  • Cheddar cheese (1 block)
  • Sour cream (1 container)
  • Fresh chives (1 bunch)
  • Butter (1 stick)
  • Salt and pepper


  1. Marinate Steak: Combine soy sauce, Worcestershire sauce, and minced garlic. Marinate steaks for at least 1 hour.
  2. Grill Steak: Grill steaks to desired doneness, aiming for an internal temperature of 135°F for medium-rare.
  3. Garlic Butter Mushrooms: Sauté mushrooms in butter and garlic until tender.
  4. Loaded Potatoes: Bake potatoes until tender, then load with butter, cooked bacon bits, shredded cheddar, sour cream, and chopped chives.
  5. Serve: Plate the grilled ribeye with a side of garlic butter mushrooms and a loaded baked potato.

Safe Cooking Temperature: Ribeye steak should reach an internal temperature of 135°F (57°C) for medium-rare.

Conclusion: This meal is a hearty indulgence, where the succulent ribeye, flavorful mushrooms, and decadent potatoes come together for a truly satisfying dining experience. It’s a testament to the rich and bold flavors that define a classic ‘manly’ meal.

Classic Arnold Palmer (Non-Alcoholic)

A Refreshing Classic:

Balance the richness of the meal with a Classic Arnold Palmer, a timeless combination of iced tea and lemonade that offers a refreshing respite between bites of the hearty steak and sides.


  • Black tea (brewed and chilled)
  • Fresh lemons (for lemonade)
  • Sugar or honey
  • Ice cubes
  • Lemon slices for garnish

Shopping List (serves 2):

  • Black tea bags (2-3)
  • Fresh lemons (3-4)
  • Sugar or honey
  • Ice cubes


  1. Brew Tea: Steep tea bags in hot water, then chill.
  2. Make Lemonade: Mix fresh lemon juice with sugar/honey and water.
  3. Combine: In a glass, mix equal parts of chilled tea and lemonade.
  4. Serve: Add ice and garnish with a lemon slice.

Conclusion: The Classic Arnold Palmer is a delightful non-alcoholic choice that complements the steak meal, offering a light and tangy flavor profile to contrast the hearty flavors.

Smoky Whiskey Sour (Alcoholic)

A Bold Cocktail:

Embrace the richness of the meal with a Smoky Whiskey Sour, a cocktail that mirrors the robustness of the steak with its deep whiskey flavors and a hint of smokiness.


  • Whiskey (preferably a smoky variety)
  • Fresh lemon juice
  • Simple syrup
  • Egg white (optional, for froth)
  • Ice cubes
  • Orange peel and cherry for garnish

Shopping List (serves 2):

  • Smoky whiskey (1 bottle)
  • Lemons (2-3)
  • Simple syrup (small bottle)
  • Egg (1, optional)
  • Orange (1)
  • Maraschino cherries


  1. Mix: In a shaker, combine whiskey, lemon juice, simple syrup, and egg white (if using) with ice.
  2. Shake: Shake vigorously until well chilled.
  3. Serve: Strain into a glass filled with ice and garnish with an orange peel and cherry.

Conclusion: The Smoky Whiskey Sour is an excellent alcoholic pairing for the steak, offering a complex and smoky profile that enhances the rich flavors of the meal.

Cabernet Sauvignon (Wine Pairing)

A Robust Wine Choice:

Pair the steak with a bold Cabernet Sauvignon. This full-bodied red wine, with its deep flavors and tannins, stands up to the rich and savory steak, making for a harmonious dining experience.

Why It Pairs Well:

  • The wine’s boldness complements the rich flavors of the ribeye steak.
  • Its tannins cut through the fattiness of the meat, enhancing the overall flavor profile.

Conclusion: Enjoying a glass of Cabernet Sauvignon with this meal elevates it to a new level of culinary pleasure, perfectly matching the meal’s hearty and robust nature.

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