14 Oz Ribeye Steak Recipe

Temper and season

Remove the ribeye from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry with paper towels. Rub both sides with 1 tablespoon neutral oil, then season evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper.

Preheat and chargrill

Preheat a grill or cast-iron pan to very high heat (500–550°F / 260–290°C) until smoking. If using a gas grill, oil the grates. Sear the steak 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), adjusting time ±1 minute for thickness. For crosshatch marks, rotate 45° halfway through each side's sear.

Rest and finish

Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. During the last minute of resting, place 1–1.5 tbs of the citrus herb butter on top so it melts over the steak before serving.

While the steak comes to room temperature, combine 3 tbs softened unsalted butter, 1 tbs chopped parsley, 1 tsp chopped chives, 1 tsp lemon zest, 1/2 tsp orange zest, 1/2 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Mix until smooth and homogenous. Place on plastic wrap, form into a small log if desired, and refrigerate until ready to use. Bring to room temperature 10 minutes before finishing the steak so it melts easily.

Roast garlic (can be done ahead)

Preheat oven to 400°F (200°C). Slice the top off a small head of garlic, place the exposed cloves on foil, drizzle with 1 tsp olive oil, wrap and roast 30–35 minutes until soft and caramelized. Cool, then squeeze out 4 cloves. (You can substitute 1–1.5 tsp jarred roasted garlic if short on time.)

Cook potatoes

Place 1 lb peeled and cut Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil, then simmer 12–15 minutes until very tender when pierced with a fork.

Mash and finish

Drain potatoes and return to the pot over low heat briefly to evaporate excess moisture (30–60 seconds). Add 2 tbs unsalted butter, 1/4 cup whole milk, 2 tbs cream (optional), the 4 roasted garlic cloves (smashed), and 3 thinly sliced scallions (reserve a few green slices for garnish). Mash to desired texture (slightly rustic). Season with 3/4 tsp salt and 1/4 tsp black pepper. Keep warm until plating.

Heat 1 tbs olive oil and 1 tsp butter in a large skillet over medium-high heat until shimmering. Add the baby carrots and sauté 3–4 minutes, then add broccolini and red bell pepper. Continue to cook, stirring occasionally, 4–5 minutes until vegetables are crisp-tender. Add 1 minced garlic clove and sauté 30–45 seconds until fragrant. Season with 1/2 tsp salt, 1/4 tsp black pepper and finish with 1/2 tsp lemon juice if using. Keep warm.

Prep and dust

Separate the very thin onion slices into rings or strands. In a shallow bowl, combine 1/2 cup all-purpose flour, 1/4 tsp smoked paprika, and 1/2 tsp salt. Toss the onion slices lightly with the flour mixture until evenly coated; shake off excess.

Fry until crisp

Heat 1 cup neutral oil in a medium skillet to 350°F (175°C) or until a small piece of bread browns in ~30 seconds. Fry the floured onion strands in batches, without overcrowding, stirring gently, 1.5–3 minutes until golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined tray and season immediately with a light pinch of salt. Let cool to crisp further.

Plate about 3/4 cup of the roasted garlic & scallion mashed Yukon Gold potatoes to one side of each plate. Arrange a generous portion of the sautéed vegetable medley beside the potatoes. Place the rested ribeye next to the vegetables. Spoon any accumulated steak juices over the steak, then top with the citrus herb butter (1–1.5 tbs) so it melts. Finish by sprinkling a small handful of crispy tobacco onions over the steak and vegetables for texture and a few reserved scallion slices for color.

Serve immediately while steak is warm and butter is melting.