Bone-in Prime Ribeye Recipe
22 oz, our famous fully loaded crispy mashed potatoes, asparagus, peppercorn sauce
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Ingredients
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Main Dish
Crispy Mashed Potatoes
Asparagus
Peppercorn Sauce
Method
Cooking the Prime Ribeye
- 1
Prepare the Steak
Season the bone-in ribeye with salt and black pepper. Rub with olive oil.
- 2
Sear the Steak
Heat a skillet over high heat and sear the ribeye for about 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.
- 3
Rest the Steak
Remove the ribeye from the skillet and let it rest for 10 minutes before slicing.
Making Crispy Mashed Potatoes
- 4
Boil the Potatoes
Peel and cut the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes.
- 5
Mash the Potatoes
Drain the potatoes, return to pot, and mash them with butter, heavy cream, garlic powder, salt, and pepper.
- 6
Crisp the Potatoes
Spread the mashed potatoes on a baking sheet and bake at 425°F (220°C) for about 20 minutes until crispy.
Preparing the Asparagus
- 7
Prepare the Asparagus
Trim the ends of the asparagus and toss with olive oil, salt, and pepper.
- 8
Roast the Asparagus
Spread on a baking sheet and roast in the oven at 425°F (220°C) for about 10-12 minutes.
Making Peppercorn Sauce
- 9
Sauté the Peppercorns
In the same skillet used for the steak, melt butter, add green peppercorns, and sauté for 1 minute.
- 10
Add Cream and Broth
Pour in heavy cream and beef broth, bringing to a simmer. Cook until thickened, about 5-7 minutes. Season with salt and pepper.
