Recipes & Tips

Grass-fed Ribeye Steak with Scalloped Potatoes Recipe

  • Servings: 1-2
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Pair this hearty grass-fed ribeye steak with traditional scalloped potatoes made lighter and faster by using fat-free milk instead of heavy cream.  

Tip: Use a single-serve cast iron pan for the scalloped potatoes to create extra crispy potatoes with a stunning presentation. 


For the Steak:

  • 1 New Zealand grass-fed ribeye steak, about 1-inch thick (Tip: Look for the Taste Pure Nature logo)
  • 1/2 teaspoon salt
  • Black pepper, freshly ground
  • 1 tablespoon extra-virgin olive oil or grapeseed oil
  • 4 cloves garlic, halved
  • 5 sprigs thyme

For the Potatoes:

  • 1/2 lb. Yukon potatoes (yellow, or red, or a mix of both)
  • 1/2 tablespoon butter, melted (or olive oil)
  • 1 clove garlic, grated
  • 2 sprigs of thyme, leaves stripped (about 1 teaspoon)
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/4 cup fat-free milk
  • 1/4 cup shredded gruyere or white cheddar cheese


To Prep the Steak:

  • 1. Evenly sprinkle both sides of the steak with salt. Let the steak rest while the potatoes are cooking.

For the Potatoes:

  • 2. Preheat the oven to 400° F.
  • 3. Thinly slice the potatoes into rounds and place them into a large bowl. Add the melted butter, garlic, thyme, salt and pepper. Toss to mix well.
  • 4. Prepare a single-serve cast iron pan (about 6.5-inches) or ramekin (about 10 oz) by spreading out and stacking the potatoes in a few layers. Pour the milk over the potatoes.
  • 5. Bake for 10 minutes, or until the top layer of potato turns golden brown on the edges. Sprinkle with the shredded cheese and return to the oven and bake for another 10 minutes, or until the cheese is browned and bubbling.
  • 6. Remove from the oven and let rest for 10 minutes.

For the Steak:

  • 7. When you’re ready to cook the steak, pat it dry with paper towels.
  • 8. Preheat a cast iron pan over medium-high heat until hot. Add the oil, swirl to coat the pan, and add the steak.
  • 9. Cook for 2-3 minutes on each side. If the pan is smoking too much, turn the heat down slightly. Add garlic and thyme to the pan. Flip the steak onto the herbs and cook for another 30 seconds to 1 minute or until the internal temperature reaches 130° for medium rare.
  • 10. Transfer the steak to a plate and let rest for 5 minutes before slicing and serving.

To serve:

  • 11. Slice the rested steaks against the grain and garnish with the cooked thyme and garlic. Serve with the scalloped potatoes.
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