Ribeye Recipe
Aged & hand cut ribeye / Parmesan crispy red potatoes / creamed spinach / herb butter
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Ingredients
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Ribeye
Parmesan Crispy Red Potatoes
Creamed Spinach
Method
Ribeye
- 1
Prepare the Ribeye
Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. Season both sides generously with salt and black pepper.
- 2
Cook the Ribeye
In a large skillet over medium-high heat, add olive oil. Once the oil is hot, add the ribeye steaks. Sear for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved. Remove from heat and let rest for 5 minutes before serving.
- 3
Parmesan Crispy Red Potatoes
- 4
Preheat Oven
Preheat your oven to 425°F (220°C).
- 5
Prepare Potatoes
Wash and cut the red potatoes into quarters. In a mixing bowl, combine potatoes, olive oil, garlic powder, salt, and black pepper. Toss to coat.
- 6
Add Parmesan
Sprinkle the grated Parmesan cheese over the potatoes and toss again until well coated.
- 7
Bake Potatoes
Spread the potatoes in a single layer on a baking sheet. Bake for 25-30 minutes until golden and crispy, flipping halfway through.
Creamed Spinach
- 8
Sauté Spinach
In a large skillet, add a splash of olive oil and minced garlic. Sauté over medium heat until the garlic is fragrant. Add the fresh spinach and cook until wilted, about 3-4 minutes.
- 9
Make Cream Sauce
Lower the heat and stir in heavy cream and cream cheese. Mix until the cream cheese is melted and well combined.
- 10
Season the Spinach
Add nutmeg, salt, and black pepper. Stir well and cook for another 2-3 minutes until heated through.