Seared Ribeye, Potato Chips, & Homemade Buttermilk Ranch

Fire up your skillet for the ultimate comfort meal featuring Seared Ribeye, Potato Chips, & Homemade Buttermilk Ranch, paired with crispy fried green tomatoes made from scratch. In this easy recipe, you’ll learn how to sear a ribeye steak, make homemade buttermilk ranch, fry perfectly crunchy green tomatoes, and serve everything with crispy potato chips for a restaurant-quality dinner at home.

What is the best pan for searing a ribeye?

A cast-iron skillet is the best choice because it retains high heat and creates a flavorful, golden-brown crust. A heavy stainless steel skillet also works well.

Should I bring ribeye to room temperature before cooking?

Yes. Let the steak sit at room temperature for 30–45 minutes before cooking to help it cook more evenly.

How do I get a perfect crust on a ribeye?

Pat the steak completely dry with paper towels, season generously with salt and pepper, and sear it in a very hot pan without moving it for several minutes.

How to Make Fried Green Tomatoes:

Fried green tomatoes are a summer delicacy that reminds me of days spent at my Nana’s when school was out for three months! I grow a specific green striped tomato variety specifically for making them, but I grew up with my mom and nana just using underripe (greenish yellow) tomatoes!!

You’ll make them similarly to parmesan chicken cutlets!!

So, you’ll need a battering station with three bowls. The first bowl will have flour and toss in all those delicious seasonings (such as paprika, onion powder, salt, and black pepper). The second bowl will be two beaten eggs. And the third bowl will be cornmeal (medium grind or fine grind).

You’ll dredge your sliced green tomato (about 1/4″ thick) into the flour, eggs, then the cornmeal to fully coat each time.

Fry in hot oil until deeply browned, then transfer with a slotted spoon over to a wire rack. Immediately sprinkle with a little fine sea salt!

What do fried green tomatoes taste like?

Fried green tomatoes have a crisp, golden coating with a firm yet tender interior and a pleasantly tangy flavor. Because they are picked before fully ripening, green tomatoes have a bright, slightly tart taste that balances perfectly with the crunchy breading. When served warm, they’re delicious on their own or paired with a creamy dipping sauce like homemade buttermilk ranch, which complements their savory crunch and subtle acidity.

Health Benefits of Purple Potatoes

Purple potatoes are packed with nutrients and natural plant compounds that make them a colorful and wholesome addition to your plate. Their vibrant purple flesh comes from anthocyanins, the same powerful antioxidants found in blueberries and blackberries.

• Rich in antioxidants: Purple potatoes are high in anthocyanins, which help protect cells from oxidative stress and may support heart and brain health.
• Excellent source of fiber: When eaten with the skin, purple potatoes provide dietary fiber that supports healthy digestion, promotes fullness, and helps maintain stable blood sugar levels.
• High in vitamin C: They supply vitamin C, which supports immune function, collagen production, and healthy skin.
• Good source of potassium: Purple potatoes contain potassium, an essential mineral that helps regulate blood pressure, supports muscle function, and maintains proper fluid balance.
• Naturally fat-free: Purple potatoes are naturally low in fat and cholesterol-free, making them a nutritious choice when baked, roasted, or air-fried.
• May support healthy blood pressure: Some research suggests the antioxidants in purple potatoes may help improve blood vessel function and support healthy blood pressure as part of a balanced diet.
• Provides complex carbohydrates: Purple potatoes offer complex carbs that provide steady energy for daily activities while also supplying important vitamins and minerals.

Whether roasted, mashed, or made into crispy chips, purple potatoes add vibrant color, earthy flavor, and a boost of nutrition to any meal.

Key Tips for Making Crispy Fried Potato Chips

• Choose the right potatoes: Russet potatoes are ideal because their high starch content creates extra crispy chips.
• Slice evenly: Use a mandoline slicer or a sharp knife to cut the potatoes into uniform, thin slices so they cook evenly.
• Soak the slices: Soak the potato slices in cold water for at least 30 minutes to remove excess starch, which helps prevent sticking and promotes crispiness.
• Dry thoroughly: Pat the potatoes completely dry with paper towels before frying. Excess moisture can cause splattering and lead to soggy chips.
• Use the right oil temperature: Heat the oil to 350–375°F. If the oil is too cool, the chips will absorb oil; if it’s too hot, they’ll brown before becoming crispy.
• Fry in small batches: Avoid overcrowding the pot or skillet, as this lowers the oil temperature and results in uneven cooking.
• Watch closely: Chips cook quickly, usually in 2–4 minutes. Remove them once they’re golden brown and crisp.
• Season immediately: Sprinkle with salt or your favorite seasonings while the chips are still hot so the flavors stick.
• Drain properly: Transfer the chips to a wire rack or a paper towel-lined plate to remove excess oil while maintaining their crisp texture.
• Serve fresh: Homemade potato chips are at their crispiest shortly after frying, making them perfect for serving alongside seared ribeye, burgers, or your favorite sandwiches.

Cook with me!