14 Oz Boneless Ribeye* Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Toss halved fingerling potatoes with 1.5 tbsp olive oil, 1 tsp chopped rosemary or thyme, 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl until evenly coated.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast in the preheated oven for 20–25 minutes, until tender and golden-brown at the edges. Stir or flip once about halfway through for even browning. Keep warm when done.

While potatoes roast, bring a medium pot of salted water to a rolling boil. Add trimmed green beans and blanch for 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

In a large skillet over medium heat, melt 1 tbsp butter. Add 1 minced garlic clove and cook 30–45 seconds until fragrant but not browned. Add blanched green beans, toss to coat and sauté 2–3 minutes until heated through and slightly blistered. Zest half a lemon over the beans, squeeze in 1–2 tsp lemon juice (from the half lemon), season with 1/4 tsp kosher salt and a pinch of black pepper. Toss and keep warm.

Remove the ribeye from the refrigerator 30–40 minutes before cooking to bring it closer to room temperature. Pat the steak very dry with paper towels. Season both sides generously with 1.5 tsp kosher salt, 1 tsp black pepper and 1/2 tsp garlic powder, pressing the seasoning into the meat.

Place a heavy, oven-safe skillet (cast-iron preferred) over high heat until very hot, about 4–5 minutes. Add 2 tbsp neutral oil and swirl to coat. Carefully add the steak to the skillet and sear undisturbed for 2–3 minutes, until a deep brown crust forms.

Flip the steak and add 2 tbsp unsalted butter, 2 smashed garlic cloves, and 2 thyme sprigs to the skillet. Tilt the pan slightly and spoon the melted butter, garlic and thyme over the steak repeatedly (basting) for 1.5–2 minutes to build flavor.

For medium-rare (recommended), transfer the skillet to the preheated 425°F (220°C) oven and roast for 4–6 minutes, or until an instant-read thermometer inserted into the thickest part reads 125–128°F (52–53°C). For medium, roast 6–8 minutes (135°F/57°C). Times vary with thickness—use temperature for accuracy.

Remove the steak from the oven and transfer to a cutting board. Spoon any pan juices over it, tent loosely with foil and rest for 8–10 minutes (carryover will raise temperature a few degrees).

While the steak rests, rewarm potatoes briefly in the oven for 3–4 minutes if needed. Taste and adjust seasoning on potatoes and green beans.

Slice the rested ribeye against the grain into 1/4–1/2 inch slices. Plate slices with roasted fingerling potatoes and sautéed green beans. Sprinkle flaky sea salt over the steak and a pinch of chopped fresh parsley over the vegetables. Serve immediately.