Ribeye Recipe
Served with roasted tomato butter and whipped potatoes.
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Ingredients
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For the Ribeye
For the Roasted Tomato Butter
For the Whipped Potatoes
Method
Cooking the Ribeye
- 1
Prepare the Steak
Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes. Season both sides generously with salt and black pepper.
- 2
Sear the Steak
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the ribeye steaks. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness.
- 3
Making the Roasted Tomato Butter
- 4
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Place cherry tomatoes on a baking sheet and roast for about 15-20 minutes until they burst.
- 5
Prepare the Butter
In a bowl, combine the roasted tomatoes, unsalted butter, minced garlic, balsamic vinegar, and chopped basil. Mix until well combined.
Preparing the Whipped Potatoes
- 6
- 7
Whip the Potatoes
Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Use a potato masher or electric mixer to whip until smooth and creamy.
