Restaurants›Grand Tavern Troy›Ribeye Recipe

Ribeye Recipe

Inspired by Grand Tavern Troy
Time1h
Serves2

16oz house blend steak broiled to your liking

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Ingredients

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Steak

Optional finishing

Method

Steak

1

Bring to temperature

Remove the 16 oz ribeye from the refrigerator 30–45 minutes before cooking and let it sit on a plate at room temperature. Pat both sides dry very well with paper towels — moisture prevents proper browning.

2

Preheat broiler and prepare pan

Set the oven rack about 4–6 inches below the broiler element (top third of the oven). Preheat the broiler on high for at least 10 minutes. Place a heavy-duty broiler-safe pan or cast-iron skillet on the rack while preheating so it becomes very hot.

3

Season

Lightly coat both sides of the steak with the oil (about 1 tsp) and rub evenly. Generously season both sides with the kosher salt and freshly ground black pepper, pressing the seasoning into the meat so it adheres.

4

Broil the steak

Carefully remove the hot pan from the oven using oven mitts. Place the steak on the preheated pan. Slide the pan under the broiler. Broil the steak until a deep brown crust forms and the desired internal temperature is reached, flipping once halfway through. Approximate broiling times (will vary by oven and thickness): 4–5 minutes per side for rare (120–125°F / 49–52°C), 5–6 minutes per side for medium-rare (130–135°F / 54–57°C), 6–7 minutes per side for medium (140–145°F / 60–63°C). Use an instant-read thermometer in the thickest part to check doneness.

5

Rest

Transfer the steak to a cutting board or plate and tent loosely with foil. Let rest for 8–10 minutes so juices redistribute; internal temperature will rise about 5°F (2–3°C).

Optional finishing

6

Baste with butter and aromatics (optional)

If using butter and aromatics, return the rested steak to the still-warm pan over low heat (or use a small skillet). Add 1 tablespoon unsalted butter, the smashed garlic clove and the herb sprig. As the butter melts, tilt the pan and spoon the melted butter and aromatics over the steak for 30–60 seconds to add flavor. Remove garlic and herb before serving.

7

Slice and serve

Slice the steak across the grain into 1/4–1/2-inch slices if serving family-style, or leave whole. Serve immediately with any accumulated juices spooned over the top.