Jul 14 2026
Restaurants›Dry Creek Grill›Ribeye Steak Recipe

Ribeye Steak Recipe

Inspired by Dry Creek Grill
Time45m
Serves2

12 oz ribeye served with two sides.

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Ingredients

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Steak

Sides

Method

Steak Preparation

  1. 1

    Season the Steak

    Pat the ribeye steak dry with paper towels. Drizzle the olive oil over both sides of the steak, then season generously with salt, black pepper, and garlic powder.

  2. 2

    Preheat the Pan

    Heat a heavy skillet or cast-iron pan over medium-high heat for about 5 minutes until very hot.

  3. 3

    Cook the Steak

    Place the steak in the hot pan and sear for 4 to 5 minutes on one side until a crust forms. Flip the steak and add butter and a sprig of rosemary to the pan.

  4. 4

    Baste and Finish Cooking

    Baste the steak with melted butter using a spoon for another 3 to 4 minutes for medium-rare doneness, or longer if desired. Check for doneness with a meat thermometer (130°F for medium-rare).

  5. 5

    Rest the Steak

    Remove the steak from the pan and let it rest for 5 to 10 minutes before slicing.

Side Preparation

  1. 6

    Prepare the Asparagus

    While the steak is resting, rinse the asparagus and trim the woody ends. Toss with olive oil, salt, and minced garlic.

  2. 7

    Sauté Asparagus

    In the same skillet used for the steak, add the asparagus and sauté over medium heat for 5 to 7 minutes until tender but still crisp.

  3. 8

    Bake the Potatoes

    While the asparagus is cooking, preheat the oven to 400°F (200°C). Prick the baked potatoes with a fork and place directly on the oven rack. Bake for about 45 minutes to 1 hour until tender.

  4. 9

    Serve the Potatoes

    Once baked, slice the potatoes open and top each with sour cream and chopped chives.

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