5 Star® Reserve Rib Eye Steak Recipe

Bring to room temperature & season

Remove steaks from the refrigerator 45–60 minutes before cooking and pat dry with paper towels. Generously season both sides and edges with kosher salt (about 1 tbs per steak) and freshly ground black pepper.

Preheat pan

Place a heavy cast-iron skillet over high heat and heat until just smoking, about 6–8 minutes. Meanwhile slightly crush the garlic cloves with the side of a knife (no need to peel) and have thyme and butter ready.

Sear steaks

Add neutral oil to the hot skillet and swirl to coat. Carefully lay steaks in the pan, presentation side down, and do not move for 2¾–3 minutes to form a deep sear. Flip and sear the second side 2¾–3 minutes for medium-rare for 1 1/4–1 1/2 inch steaks (target internal temp 125–128°F / 52–53°C).

Baste with butter

Reduce heat to medium, add 3 tbs unsalted butter, thyme sprigs, and crushed garlic to the pan. Tilt the pan slightly and spoon the melted butter, thyme and garlic over the steaks continuously for 1–2 minutes to build flavor and finish the coating.

Rest & finish

Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes (carryover will bring to medium-rare). Sprinkle with flaky sea salt just before serving and let rest final minute.

Prepare potatoes

Peel (optional) and cut Yukon Gold potatoes into even 1–1½ inch chunks. Place in a large pot and cover with cold water by 1 inch. Add 1 tsp salt to the water.

Cook

Bring to a boil over high heat, reduce to a simmer and cook until fork-tender, about 15–18 minutes depending on size.

Warm dairy

While potatoes cook, combine whole milk and heavy cream in a small saucepan and warm over low heat until just warmed through. Keep butter at room temperature or melt gently.

Mash & finish

Drain potatoes well and return to the still-warm pot over low heat for 30–60 seconds to evaporate excess moisture. Mash with a potato masher or ricer until mostly smooth. Stir in 4 tbs butter, warmed milk/cream gradually until desired consistency, then add cream cheese if using. Season with 1 tsp salt and 1 tsp freshly ground pepper, taste and adjust. Keep covered and warm until serving.

Preheat oven & prep mushrooms

Preheat oven to 425°F (220°C). Toss halved cremini mushrooms in a bowl with 2 tbs olive oil, 1 tbs melted butter, minced garlic, chopped thyme, 3 tsp salt and 1 tsp black pepper until evenly coated.

Roast

Spread mushrooms in a single layer on a rimmed baking sheet, cap side down where possible. Roast 12–18 minutes, stirring once midway, until edges are golden brown and juices have mostly evaporated.

Finish

If desired, finish with a small knob of butter and toss to glaze. Taste and adjust seasoning. Keep warm with a foil tent until plating.

Make dressing

In a small bowl or jar combine 3 tbs extra virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp freshly ground pepper. Whisk or shake until emulsified.

Assemble salad

In a large bowl toss mixed baby greens with halved cherry tomatoes and sliced red onion. Dress lightly with prepared vinaigrette just before serving (use about half the dressing, reserve the rest). Taste and adjust seasoning; add a lemon wedge squeeze if desired.

Slice steaks against the grain into 1/4–1/2 inch slices. On each plate, place a generous scoop of mashed potatoes, arrange roasted cremini mushrooms beside or atop the potatoes, and fan steak slices over or beside the potatoes. Add a portion of dressed field greens. Garnish with chopped fresh parsley and any extra pan juices spooned over the steak.