Usda Choice Ribeye Recipe

Bring steak to temperature

Remove the 12 oz ribeye from the refrigerator and pat dry with paper towels. Let rest at room temperature for 30–45 minutes to ensure more even cooking.

Preheat grill

Preheat a gas or charcoal grill to high heat (450–500°F / 230–260°C). If using a grill pan, preheat the pan over medium-high heat until very hot and lightly oil it.

Season steak

Brush both sides of the ribeye lightly with 1 tablespoon neutral oil. Evenly season both sides with 1.25 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/2 tsp garlic powder. Press seasonings gently into the meat.

Char-grill

Place the steak on the hottest part of the grill. For medium-rare (recommended), grill 4–5 minutes per side, rotating 45° halfway through each side to create crosshatch grill marks. Use an instant-read thermometer: target 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Adjust time for thickness and desired doneness.

Finish with butter

During the last 1 minute of cooking, place 1 tablespoon unsalted butter and the optional herb sprig on top of the steak so the butter melts and bastes the meat.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute before slicing and serving.

Cook potatoes

Place 16 oz peeled, cut potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Heat dairy

While potatoes cook, warm 1/2 cup whole milk and 2 tablespoons unsalted butter together in a small saucepan or microwave until hot but not boiling.

Drain and mash

Drain the potatoes well and return them to the pot. Mash with a potato masher or ricer until mostly smooth.

Finish and season

Gradually add the warm milk and butter to the mashed potatoes, mashing to desired consistency. Stir in 1 tablespoon cream or sour cream if using. Season with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Adjust seasoning to taste and keep warm until ready to plate.

Prepare vegetables

Trim and, if needed, cut the seasonal vegetables into uniform sizes to ensure even cooking (e.g., halve thick asparagus, slice large carrots).

Cook

Toss the 10 oz vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. For quick sauté: heat a skillet over medium-high heat, add the vegetables, and cook, stirring occasionally, until tender-crisp and lightly browned, about 5–7 minutes depending on vegetable. For oven roasting: spread on a baking sheet and roast at 425°F (220°C) for 10–15 minutes.

Finish

If desired, squeeze the juice of 1/2 lemon over the vegetables before serving for brightness. Adjust seasoning to taste.