Jul 14 2026
Restaurants›Hen of the Wood - Burlington›Ribeye Recipe

Ribeye Recipe

Inspired by Hen of the Wood - Burlington
Time1h 20m
Serves2

Grilled Radicchio, Crispy Potatoes, Turnips

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Ingredients

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Steak

Grilled Radicchio

Crispy Potatoes

Braised Turnips

Method

Steak

  1. 1

    Bring steak to room temperature

    Remove ribeye steaks from refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels.

  2. 2

    Season

    Rub both sides of the steaks with 2 tbs olive oil, then sprinkle evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Press seasoning into the meat.

  3. 3

    Preheat grill

    Preheat a grill (or cast-iron pan) to high heat — aim for 500–550°F (260–290°C) surface temperature. Oil the grates or pan lightly to prevent sticking.

  4. 4

    Sear and cook

    Place steaks on the hot grill and sear 3–4 minutes without moving to develop a crust. Flip and sear the other side 3–4 minutes. For medium-rare (about 125–130°F center after resting) cook to an internal temperature of 120–125°F before resting; for medium 135°F target before resting. If steaks are very thick, after searing reduce heat to medium and continue cooking indirectly until desired internal temperature is reached.

  5. 5

    Finish with butter

    In the last 1–2 minutes of cooking, place 2 tbs unsalted butter, crushed garlic cloves and thyme on top of each steak (or baste in a pan). Baste steaks with melted butter and aromatics for 30–60 seconds to add flavor.

  6. 6

    Rest and slice

    Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute, then slice against the grain and serve.

Grilled Radicchio

  1. 7

    Prepare radicchio

    Trim core just enough to hold each head together and halve or quarter heads vertically depending on size (2 heads → 4 large wedges). Do not separate leaves.

  2. 8

    Make dressing

    Whisk together 2 tbs extra-virgin olive oil, 1 tbs balsamic vinegar and 1 tsp honey. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

  3. 9

    Grill

    Brush radicchio wedges with the dressing and place cut-side down on the hot grill (medium-high). Grill 3–4 minutes to get char marks and softened edges, then flip and grill another 2–3 minutes until slightly wilted but still holding shape.

  4. 10

    Finish

    Remove from grill, brush with any remaining dressing and let rest 1–2 minutes. Serve alongside sliced ribeye.

Crispy Potatoes

  1. 11

    Par-cook potatoes

    Cut Yukon Gold potatoes into 1/2-inch dice. Place in salted cold water, bring to a simmer, and cook 6–8 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry for 5 minutes.

  2. 12

    Heat oil

    In a large heavy skillet, heat about 1 cup vegetable oil over medium-high heat until shimmering (about 350°F if using a thermometer).

  3. 13

    Fry to crisp

    Add potatoes in a single layer (work in batches if necessary) and fry, stirring occasionally, until golden and crisp, about 6–8 minutes per batch. Use a slotted spoon to transfer to a paper-towel-lined tray to drain.

  4. 14

    Season and finish

    Return skillet to medium heat, add 1 tbs unsalted butter. Add minced garlic and sauté 30 seconds. Add the drained crispy potatoes back to the pan, toss to coat in butter and garlic for 1 minute. Stir in 2 tbs chopped parsley, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Serve immediately.

Braised Turnips

  1. 15

    Prepare turnips

    Peel small turnips and quarter them so pieces are roughly uniform (about 8 turnips total).

  2. 16

    Sweat shallot

    In a medium sauté pan, melt 2 tbs unsalted butter over medium heat. Add the finely chopped shallot and cook 2–3 minutes until softened and translucent but not browned.

  3. 17

    Braise

    Add the quartered turnips to the pan, stir to coat in butter and shallot. Pour in 1 cup vegetable or chicken stock, bring to a simmer, cover, and cook gently 12–15 minutes until turnips are tender when pierced with a knife.

  4. 18

    Glaze and finish

    Remove the lid and simmer uncovered 2–3 minutes to reduce liquid slightly. Stir in 1 tsp honey, 1 tsp lemon juice, 0.75 tsp kosher salt and 0.5 tsp black pepper. Continue cooking 1–2 minutes until glaze lightly coats the turnips. Stir in 1 tbs chopped chives and serve warm.

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