Royal Ranch Ribeye Recipe

Bring to room temperature

Remove the 14 oz ribeye from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This ensures even cooking.

Season

Generously brush both sides of the steak with 1 tbs olive oil. Sprinkle kosher salt and freshly ground black pepper evenly on both sides (about 1 tbs salt and 1 tsp pepper total). Press seasoning into the meat.

Preheat grill

Preheat a gas or charcoal grill to high heat (450–500°F / 230–260°C). If using a cast-iron skillet, heat it over high heat until very hot.

Grill the steak

Place the ribeye on the hottest part of the grill. For a 14 oz steak about 1–1.25 inches thick: cook 4–5 minutes per side for medium-rare (internal temp 125–130°F), 6–7 minutes per side for medium (135°F). Adjust time for your desired doneness. Avoid flipping more than once.

Baste and rest

During the last minute of cooking, place 1 tbs unsalted butter, crushed garlic clove, and the herb sprig on top of the steak. Close the grill lid for 30–60 seconds to melt butter and infuse flavor. Remove steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes before slicing to allow juices to redistribute.

Slice and serve

Slice the steak against the grain or serve whole. Spoon any resting juices over the steak and serve alongside roasted potatoes and seasonal vegetables.

Preheat oven

Preheat oven to 425°F (220°C). Arrange a rack in the center of the oven.

Prepare potatoes

Wash and halve 1 lb small yellow potatoes. Pat dry. In a bowl, toss potatoes with 2 tbs olive oil, 3 tsp kosher salt, 1 tsp black pepper, 1 tsp chopped fresh rosemary (or 1 tsp dried), and 1 tsp garlic powder if using. Ensure pieces are evenly coated.

Roast

Spread potatoes in a single layer on a rimmed baking sheet, cut side down. Roast for 25–30 minutes, turning once halfway through, until golden brown and tender when pierced with a fork.

Finish

If desired, toss hot potatoes with a small pat of butter or a sprinkle of fresh chopped parsley before serving. Keep warm until plating with steak.

Prepare vegetables

Trim and rinse 12 oz of seasonal vegetables (for asparagus, snap woody ends; for carrots, peel and trim; for broccolini, trim stems). Pat dry.

Season and cook

Toss vegetables with 1 tbs olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. For asparagus or broccolini: grill alongside the steak for 3–6 minutes until tender-crisp with light char marks, turning once. For baby carrots or thicker vegetables: roast in the 425°F oven for 12–18 minutes until tender. Alternatively, steam for 6–8 minutes until bright and tender-crisp.

Finish and serve

If using lemon, squeeze 1/2 lemon over the vegetables just before serving for brightness. Keep warm and plate with the steak and potatoes.