Ribeye Steak Platter Recipe

Bring to room temperature

Remove the ribeye from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature for even cooking.

Pat the steak dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Preheat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add 1 tablespoon neutral oil and heat until shimmering.

Place the steak in the pan and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (adjust time to preference; thicker steaks will need longer).

In the last 1–2 minutes of cooking, reduce heat to medium, add 1 tablespoon butter, the garlic clove (crushed but unpeeled) and the herb sprig. Tilt the pan and spoon the melted butter over the steak (basting) for added flavor.

Remove steak to a cutting board and tent loosely with foil. Rest for 5–10 minutes so juices redistribute before slicing.

Select wheat or white bread slices based on guest choice (up to 2 slices).

For toasted: Heat a nonstick pan or griddle over medium, spread 1/2 tablespoon butter per slice and toast bread 1–2 minutes per side until golden. Alternatively, use a toaster and then spread butter.

If guest requests jelly: spread 1 teaspoon jelly/jam on one slice after toasting or on untoasted bread as requested.

For untoasted: simply spread butter to taste or leave plain, and serve alongside the steak.

Bring 1 cup water to a gentle boil in a small saucepan. Stir in 1/4 cup quick grits and 1/4 teaspoon salt.

Reduce heat to low and simmer, stirring occasionally, for 2–3 minutes until thickened. Remove from heat and stir in 1 tablespoon butter and 2 tablespoons milk for creaminess. Keep warm until plating.

Peel (if desired) and dice the russet potato into 1/2-inch cubes. Rinse and pat dry.

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add diced potatoes in a single layer and cook undisturbed 4–5 minutes to brown one side.

Add sliced onion, season with 1/4 teaspoon salt, 1/4 teaspoon paprika and 1/8 teaspoon black pepper. Stir and continue to cook, stirring occasionally, 6–8 minutes until potatoes are tender and golden. Keep warm until plating.

If using baby potatoes, par-cook by boiling halved potatoes in salted water 6–8 minutes until just tender, then drain and dry.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add potatoes cut-side down and cook 4–6 minutes until golden, then stir and cook another 3–4 minutes until crisp and cooked through.

Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Sprinkle chopped parsley if desired and keep warm.

Slice the rested ribeye against the grain into 1/4–1/2-inch slices. Arrange on a warmed plate.

Place chosen bread (toasted/buttered and jellied if requested) on the plate or on a small side plate.

Add the chosen side (grits, home fries, or pan-fried potatoes) beside the steak. Garnish potatoes with parsley if used; offer a lemon wedge or steak/hot sauce on the side if desired.

Serve immediately so steak is warm and sides are hot.