Name: Carriage Inns RIBEYE STEAK Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 each ribeye steak; 1 each hoagie roll (6–8 inch); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs olive oil; 1 tbs unsalted butter; 2 slices provolone or American cheese slices; 0.5 each yellow or white onion, thinly sliced; 0.5 cup cremini (baby bella) mushrooms, sliced; 1 tbs vegetable oil; 1 tsp Worcestershire sauce

Method

Steak and Sandwich

Bring steak to room temperature

Remove the ribeye from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat dry with paper towels.

Season

Brush both sides of the steak lightly with olive oil. Season generously with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Preheat charbroiler or grill

Preheat a gas grill or charbroiler to high heat (500–550°F / 260–290°C). If using a heavy skillet or cast-iron pan, heat it over high until very hot and just beginning to smoke.

Charbroil the steak

Place the ribeye on the hot grill or skillet. Cook without moving for about 3–5 minutes per side for medium-rare (time depends on thickness; adjust to achieve desired doneness). Use tongs to flip once. For a 1-inch ribeye, aim for 4 minutes per side for medium-rare. For medium, add 1–2 minutes per side.

Rest the steak

Transfer the cooked steak to a cutting board and tent loosely with foil. Let rest 5–10 minutes so juices redistribute.

Warm the roll

While the steak rests, split the hoagie roll lengthwise (leave a hinge if desired) and lightly butter the cut sides. Toast on the grill or in a pan for 1–2 minutes until golden and slightly crisp.

Slice and assemble

Thinly slice the rested ribeye against the grain into strips about 1/4-inch thick. Pile the slices onto the toasted hoagie roll.

Finish and serve

If using cheese, place slices over the hot steak so they melt. Close the roll and serve immediately.

Optional Add-ins (Onions & Mushrooms)

Prep vegetables

Thinly slice the onion and slice the mushrooms. Pat mushrooms dry if they are wet.

Sauté onions and mushrooms

Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a skillet over medium-high heat until shimmering. Add the sliced onions and cook 3–4 minutes until they begin to soften. Add the mushrooms and continue to cook 4–6 minutes until onions are caramelized and mushrooms are browned. Season with 1 teaspoon Worcestershire sauce, a pinch of salt, and a few grinds of black pepper. Stir and cook 30 seconds more.

Add to sandwich

Top the sliced steak in the hoagie roll with the cooked onions and mushrooms before adding cheese (if using) and closing the sandwich.

Ribeye Steak Recipe