Ribeye Plate Recipe

ENTREES

1. 1

   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment for the potatoes.

2. 2

   Rinse and dry the baby potatoes. Cut larger potatoes in half to ensure even roasting. Toss with 1 tablespoon olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Spread in a single layer on the prepared baking sheet.

3. 3

   Pat the ribeye steak dry with paper towels. Season all sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Let the steak come to room temperature for 15-20 minutes.

4. 4

   Roast the potatoes in the preheated oven until golden and crispy, about 25-30 minutes. Flip halfway through for even browning.

5. 5

   Meanwhile, heat a heavy skillet over high heat. Add 1 tablespoon olive oil and once shimmering, sear the steak for 2-3 minutes per side for medium-rare; adjust time for desired doneness. Remove steak to rest on a plate after searing.

6. 6

   In the same skillet, melt 2 tablespoons unsalted butter. Add 2 minced garlic cloves and 1 sprig of thyme. Cook 1-2 minutes until aromatic, then tilt the pan and baste the steak with the garlic butter for extra flavor.

7. 7

   Toss spinach into a hot skillet and sauté just until wilted, 1-2 minutes. Season lightly with a pinch of salt if desired.

8. 8

   To serve, slice the rested ribeye. Plate with the roasted potatoes and wilted spinach. Spoon any garlic butter from the pan over the steak and garnish with extra thyme if desired.