Restaurants›El Pinto Restaurant›14 Oz. Ribeye* Recipe

14 Oz. Ribeye* Recipe

Inspired by El Pinto Restaurant
Time1h 30m
Serves1

The Ribeye has the most marbling of any cut, has a very flavorful taste, and is extremely tender. Served with a side salad and baked potato or substitute one for your choice of two sides. Make organic greens +2.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Ribeye

Take the ribeye steak out of the refrigerator and let it rest at room temperature for about 30 minutes before cooking. This helps the steak to cook evenly.

2

Season the Steak

Pat the steak dry with paper towels, then season both sides generously with salt and black pepper.

3

Cook the Steak

Heat a cast-iron skillet or grill over medium-high heat. Add the olive oil and allow it to heat up until shimmering. Add the ribeye steak to the pan and sear for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness.

4

Add Flavor

During the last couple of minutes of cooking, add the crushed garlic cloves and rosemary to the skillet. Baste the steak with the oil and juices in the pan for extra flavor.

5

Rest the Steak

Remove the steak from the pan and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat.

6

Prepare the Baked Potato

While the steak is resting, bake the potato in the oven at 400°F (200°C) for about 45-60 minutes, or until tender. Once done, slice it open and add butter, sour cream, and chopped green onions.

7

Serve

Slice the ribeye steak and serve it alongside the baked potato and your choice of salad or sides.