Tomato Pesto Ribeye with Parmesan Steak Fries Recipe

When it comes to steak, Ribeye is as good as it gets! This recipe features LuckyMeals top cut Black Angus Ribeye that is 100% Grass-Fed & Finished, USDA Certified Organic, Antibiotic-Free and raised without added hormones or stimulants. 

Amazingly juicy and packed with flavor, these steaks are wet-aged for 21 days to bring out their vibrant, hearty flavor. They are hand-trimmed into perfect sized portions and expertly chosen for the consummate fat to meat ratio. Excellent for pan searing or grilling. 

This recipe combines ribeye with a zesty pesto and parmesan cheese. Pro tip: let your steak sit at room temperature for 30 to 60 minutes before cooking!

Sundried Tomato Pesto Rubbed Ribeye with Parmesan Steak Fries


For the Steak:

  •       2 (10oz.) Black Angus Ribeyes
  •       2 tbsp. Extra Virgin Olive Oil
  •       Salt and Cracked Black Pepper (to taste)

For the Sundried Tomato Pesto:

  •       ¼ cup Sundried Tomatoes (sliced)
  •       1 tbsp. Garlic (finely chopped and toasted in the olive oil)
  •       2 tbsp. Parmesan Cheese (grated)
  •       4 tbsp. Fresh Basil (chopped)
  •       4 tbsp. Fresh Italian Parsley (chopped)
  •       1 Lemon (zested and juiced)
  •       1 tbsp. Red Wine Vinegar
  •       ½ cup Extra Virgin Olive Oil
  •       Salt and Cracked Black Pepper (to taste)

For the Parmesan Steak Fries:

  •       2 Idaho Potatoes (cut into 8 pcs wedge style)
  •       ¼ cup Blended Oil
  •       ½ cup Parmesan Cheese (grated)
  •       Salt and Cracked Black Pepper (to taste)


  • Preheat oven to 350°
  • Dress the potatoes with the olive oil, salt, pepper, and parmesan cheese and bake for 25 minutes or until the center of each potato is softened.
  • To make the pesto, add all ingredients together except for the olive oil and blend until smooth. Add the oil while the blender or food processor is running to ensure the pesto does not break. Set aside for cooking your steak.
  • Rub the steak with ¾ of the pesto. Cook to your desired doneness and then finish the steak with the remainder of the pesto and serve with the steak fries.
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