Sixth Rib-eye Recipe
Make Sixth Rib-eye Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Marinade
Sides
Method
Marinating the Steak
- 1
Prepare the Marinade
In a mixing bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, black pepper, and balsamic vinegar. Mix well.
- 2
Marinate the Steak
Place the rib-eye steaks in a resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they are fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results.
Cooking the Steak
- 3
Preheat the Grill
Preheat your grill or grill pan to high heat, about 450°F (232°C).
- 4
Cook the Steak
Remove the steaks from the marinade and let them sit at room temperature for about 30 minutes before grilling. Grill the steaks for 4-5 minutes on each side for medium-rare, or until desired doneness. Use a meat thermometer to check the internal temperature (130°F/54°C for medium-rare).
- 5
Rest the Steak
Once cooked, remove the steaks from the grill and let them rest on a cutting board for about 5-10 minutes before slicing.
Cooking the Sides
- 6
Prepare the Potatoes
In a pot, add the halved baby potatoes and cover with water. Add a pinch of salt. Bring to a boil, then reduce heat and let simmer for about 15 minutes or until tender. Drain and set aside.
- 7
Sauté the Asparagus
In a large skillet, melt the butter over medium heat. Add the trimmed asparagus and season with salt and pepper. Sauté for about 5-7 minutes until tender-crisp.
- 8
Combine the Sides
Add the cooked baby potatoes to the skillet with the asparagus. Toss to combine and heat through for another 2-3 minutes.
Serving
- 9
Plate the Dish
Slice the rib-eye steaks against the grain and serve alongside the sautéed asparagus and baby potatoes. Enjoy your meal!
