Jul 09 2026
Restaurants›JOEY Rideau›Bone-in Prime Ribeye Recipe

Bone-in Prime Ribeye Recipe

Inspired by JOEY Rideau
Time1h 30m
Serves2

22 oz, our famous fully loaded crispy mashed potatoes, asparagus, peppercorn sauce

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Meat

Crispy Mashed Potatoes

Asparagus

Peppercorn Sauce

Method

Cooking the Prime Ribeye

  1. 1

    Prepare the Steak

    Remove the prime ribeye from the refrigerator and let it sit at room temperature for at least 30 minutes before cooking. Preheat the oven to 450°F (232°C).

  2. 2

    Season the Steak

    Generously season the ribeye with salt and black pepper on both sides.

  3. 3

    Sear the Steak

    In a hot skillet, add a little olive oil and sear the ribeye for 3-4 minutes on each side until browned.

  4. 4

    Roast the Steak

    Transfer the skillet to the preheated oven and roast for about 15-20 minutes for medium-rare, or until desired doneness.

  5. 5

    Rest the Steak

    Remove from the oven and let the steak rest for 10 minutes before slicing.

Making the Crispy Mashed Potatoes

  1. 6

    Boil Potatoes

    Peel and cut the russet potatoes into quarters. Boil in salted water until tender, about 15-20 minutes.

  2. 7

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, heavy cream, garlic powder, salt, and black pepper. Mash until smooth.

  3. 8

    Crisp the Potatoes

    Spread the mashed potatoes in a baking dish, drizzle with olive oil, and bake at 400°F (204°C) for 20 minutes or until golden and crispy on top.

Preparing the Asparagus

  1. 9

    Prep the Asparagus

    Trim the woody ends from the asparagus and toss with olive oil, salt, and pepper.

  2. 10

    Roast the Asparagus

    Spread the asparagus on a baking sheet and roast in the oven at 400°F (204°C) for 10-15 minutes until tender.

Making the Peppercorn Sauce

  1. 11

    Sauté Shallots

    In a saucepan, melt butter over medium heat. Add minced shallots and sauté until translucent.

  2. 12

    Make the Sauce

    Add beef broth and bring to a simmer. Stir in heavy cream and peppercorns, then reduce heat and simmer for about 5 minutes until thickened. Season with salt to taste.

More from JOEY Rideau