Wood-fired Ribeye Recipe
14 oz. Prime boneless ribeye, Mashed potatoes & grilled vegetables
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Ingredients
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Meat
Mashed Potatoes
Grilled Vegetables
Method
Preparing the Ribeye
- 1
Season the Ribeye
Generously season the 14 oz. prime boneless ribeye with salt and black pepper on both sides. Let it sit at room temperature for 30 minutes to allow the seasoning to penetrate.
- 2
Preheat the Wood-Fired Grill
Prepare the wood-fired grill by igniting the wood and letting it reach a temperature of about 500°F (260°C). Aim for a good sear on the ribeye.
- 3
Grill the Ribeye
Place the seasoned ribeye on the grill and sear for 4-5 minutes on each side for medium-rare, adjusting the time based on your desired doneness. Use a meat thermometer to check for an internal temperature of 130-135°F (54-57°C) for medium-rare.
- 4
Rest the Ribeye
Once cooked to your preference, remove the ribeye from the grill and let it rest for at least 10 minutes before slicing to allow the juices to redistribute.
Making Mashed Potatoes
- 5
- 6
Mash the Potatoes
Drain the potatoes and return them to the pot. Add 4 tbs of butter and 1 cup of heavy cream. Mash until smooth and creamy. Season with additional salt and black pepper to taste.
Grilling the Vegetables
- 7
Prep the Vegetables
Slice the zucchini, red bell pepper, and red onion into even pieces. This ensures they cook evenly on the grill.
- 8
- 9
