Jul 09 2026
Restaurants›Alpino Vino›New Sheridan Chop House Recipe

New Sheridan Chop House Recipe

Inspired by Alpino Vino
Time45m
Serves2

Steak House

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak Ingredients

Side Ingredients

Dessert Ingredients

Method

Steak Directions

  1. 1

    Prepare the Steak

    Remove the ribeye steak from the refrigerator and let it rest at room temperature for about 30 minutes before cooking.

  2. 2

    Season the Steak

    Generously season both sides of the steak with kosher salt, black pepper, and garlic powder.

  3. 3

    Heat the Pan

    In a large cast-iron skillet, heat olive oil over medium-high heat until shimmering.

  4. 4

    Cook the Steak

    Once the oil is hot, add the ribeye steak to the pan. Cook for about 4-5 minutes on the first side without moving it.

  5. 5

    Flip the Steak

    Flip the steak using tongs and add butter and rosemary to the pan. Cook for an additional 4-5 minutes for medium-rare.

  6. 6

    Rest the Steak

    Remove the steak from the skillet and let it rest for at least 5 minutes before slicing.

Side Directions

  1. 7

    Prepare the Asparagus

    Trim the tough ends of the asparagus and rinse under cold water.

  2. 8

    Season the Asparagus

    In a bowl, toss asparagus with olive oil, salt, and lemon juice.

  3. 9

    Cook the Asparagus

    In the same skillet used for the steak, add the asparagus and sauté over medium heat for 5-7 minutes until tender.

Dessert Directions

  1. 10

    Serve the Dessert

    Plate a slice of chocolate cake and top with a scoop of vanilla ice cream.

More from Alpino Vino