Jul 14 2026
Restaurants›JOEY Lansdowne›The Ribeye Recipe

The Ribeye Recipe

Inspired by JOEY Lansdowne
Time1h
Serves2

12 oz, garlic butter, peppercorn sauce, fully loaded crispy mashed potatoes, seasonal vegetables

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Ingredients

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Ribeye Steak

Peppercorn Sauce

Crispy Mashed Potatoes

Seasonal Vegetables

Method

Prepare the Ribeye Steak

  1. 1

    Season the Steak

    Sprinkle salt and black pepper evenly over both sides of the ribeye steak.

  2. 2

    Cook the Steak

    In a skillet over medium-high heat, melt 2 tablespoons of butter. Add minced garlic and sauté for 1 minute. Add the seasoned ribeye steak and cook for 4-5 minutes on each side for medium-rare, adjusting the time to your desired doneness. Remove the steak and let it rest for 5 minutes.

Prepare the Peppercorn Sauce

  1. 3

    Make the Sauce

    In the same skillet used for the steak, add crushed black peppercorns and cook for 1 minute. Add beef broth and bring to a simmer, scraping up any browned bits from the pan. Stir in heavy cream and soy sauce, then reduce heat and simmer until thickened, about 5 minutes. Stir in 1 tablespoon of butter until melted and smooth.

Make the Crispy Mashed Potatoes

  1. 4

    Boil the Potatoes

    In a large pot, boil cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.

  2. 5

    Mash the Potatoes

    Add 4 tablespoons of butter and milk to the drained potatoes. Mash until creamy. Season with salt and pepper to taste.

  3. 6

    Crisp the Potatoes

    Preheat the oven to 400°F (200°C). Spread the mashed potatoes on a baking sheet and sprinkle with panko breadcrumbs. Drizzle with olive oil and bake for 15-20 minutes until golden and crispy.

Prepare the Seasonal Vegetables

  1. 7

    Sauté the Vegetables

    In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the seasonal vegetables and sauté for 5-7 minutes until tender. Season with salt and black pepper.

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