Sowers Ribeye Recipe

Prepare the Ribeye

Remove the ribeye steak from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat your grill or skillet over medium-high heat.

Season the Steak

Rub the ribeye with olive oil, then season generously with salt and black pepper on both sides.

Cook the Ribeye

Place the ribeye on the grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved. Use a meat thermometer for accuracy (130°F for medium-rare). Let it rest for 5 minutes before slicing.

Prepare the House Potatoes

While the steak is resting, chop the potatoes into bite-sized pieces. Boil them in salted water for 10-12 minutes until fork-tender. Drain and toss with butter, salt, and fresh herbs.

Cook the Seasonal Vegetables

In a skillet, sauté the seasonal vegetables in olive oil until tender, about 5-7 minutes. Season with salt and pepper to taste.

Plate the Dish

Serve the ribeye steak sliced, alongside the house potatoes and sautéed seasonal vegetables.