12oz Usda Prime Ribeye Recipe

Bring to temperature and season

Remove the 12 oz ribeye from the refrigerator 45–60 minutes before cooking so it comes to near room temperature. Pat dry with paper towels. Season both sides generously with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Sear and baste

Heat a heavy cast-iron skillet over high heat until smoking spots appear (about 4–5 minutes). Add 1 tbsp neutral oil and swirl to coat. Add the steak and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and add 1 tbsp butter, 2 thyme sprigs, and the 2 smashed garlic cloves. Tilt the pan and spoon the melted butter over the steak continuously (baste) for 2–3 minutes, monitoring internal temperature with an instant-read thermometer: for medium-rare target 125–130°F (52–54°C), for medium 135°F (57°C). Remove steak when 5°F (3°C) below target as it will rest and rise in temperature. Transfer to a cutting board and tent loosely with foil for 8–10 minutes to rest.

While the steak rests (or beginning earlier), make the bacon jam. In a medium skillet over medium heat, add the 6 oz diced bacon. Cook, stirring occasionally, until the fat renders and bacon is crisp‑tender, about 8–10 minutes. Use a slotted spoon to transfer half of the bacon pieces to a small bowl (reserve for texture).

Reduce heat to medium-low, leaving 2–3 tablespoons of bacon fat in the pan. Add 1/2 cup diced yellow onion and sauté until translucent, about 3–4 minutes. Add 1 cup diced Fuji apple and cook until apples begin to soften, 4–5 minutes.

Stir in 2 tbsp brown sugar, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tsp Worcestershire sauce, and 1 tsp Dijon mustard. Simmer gently, stirring, until liquid reduces and mixture is jammy, about 6–8 minutes. If the pan becomes too dry, add up to 2 tbsp water to deglaze and incorporate browned bits.

Stir the reserved crisp bacon back into the jam. Season with 1/2 tsp freshly ground black pepper and adjust salt to taste (bacon is salty so often no extra salt is needed). Remove from heat and keep warm; the jam may be made up to 1 day ahead and refrigerated — gently rewarm before serving.

Prepare the creamer potatoes: preheat oven to 425°F (220°C) if roasting, or bring a pot of salted water to a boil if boiling. For roasted texture: toss 12 oz creamer potatoes halved with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a rimmed sheet pan and spread in a single layer. Roast 20–25 minutes, turning once, until tender and golden. For boiled: cook 10–12 minutes until fork-tender, drain and return to pan to dry for 1–2 minutes, then toss with olive oil, salt and pepper.

When potatoes are hot and just before serving, sprinkle 2 oz crumbled Gorgonzola over the potatoes so it softens and partially melts, then scatter 1 tbsp snipped chives on top. Keep warm.

While potatoes roast (or after), cook asparagus: heat a large skillet over medium-high heat. Add 1 tsp unsalted butter; when melted, add trimmed 8 asparagus spears in a single layer. Sear for 2 minutes without moving, then toss or turn and cook another 1–2 minutes until bright green and tender-crisp (thicker stalks may need 3–4 minutes).

Remove from heat, finish with the zest and juice of 1/2 lemon, and season with 1/4 tsp flaky sea salt. Keep warm.

Slice the rested ribeye against the grain into 1/4"–1/2" slices (or serve whole). Spoon 2–3 tablespoons of the warm Fuji apple bacon jam over the steak or alongside as a condiment.

Arrange the gorgonzola-topped creamer potatoes and asparagus on the plate. Place the sliced ribeye and garnish with any pan juices. Optionally sprinkle a few extra crumbles of Gorgonzola and a few thyme leaves. Serve immediately.