Chicago Cut Bone-in Ribeye Recipe
USDA Prime, dry-aged G.F. Swift 1855 Black Angus Beef, 20 ounce - twice baked potato, roasted butternut squash and Brussels sprouts
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Ingredients
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Beef
Twice Baked Potato
Roasted Vegetables
Method
Cooking the Ribeye
- 1
Prepare the Steak
Take the bone-in ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes. This will help it cook evenly.
- 2
- 3
- 4
Rest the Steak
Remove the steak from the heat and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute.
Making the Twice Baked Potato
- 5
- 6
Prepare the Filling
Once the potatoes are cooked, cut them in half and scoop out the insides into a bowl. Add butter, sour cream, cheddar cheese, chives, salt, and black pepper. Mix until smooth.
- 7
Stuff the Potatoes
Spoon the mixture back into the potato skins and place them on a baking sheet.
- 8
Second Bake
Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes until heated through and the tops are golden.
Roasting the Vegetables
- 9
Prepare the Vegetables
Preheat your oven to 425°F (220°C). Peel and cube the butternut squash and trim the ends of the Brussels sprouts.
- 10
Toss with Oil and Seasonings
In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, and black pepper.
- 11
Roast the Vegetables
Spread the vegetables on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until tender and caramelized.