Bone-in Prime Ribeye Recipe
22 oz, our famous fully loaded crispy mashed potatoes, seasonal vegetables, peppercorn sauce
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Ingredients
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Meat
Crispy Mashed Potatoes
Seasonal Vegetables
Peppercorn Sauce
Method
Cooking the Steak
Season and Sear
Season the prime ribeye generously with salt and pepper. Heat a cast-iron skillet over high heat and add a tablespoon of oil. Sear the steak on both sides for 4-5 minutes until a crust forms.
Cook the Steak
Reduce the heat to medium and continue to cook for another 10-15 minutes for medium-rare, or until your desired doneness is reached. Remove from heat and let rest for 10 minutes before slicing.
Preparing the Crispy Mashed Potatoes
Boil and Mash
Peel and cube the potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and mash with butter, heavy cream, garlic powder, salt, and pepper.
Crisp the Top
Spread the mashed potatoes in a baking dish. Top with panko breadcrumbs and drizzle with olive oil. Bake at 400°F (200°C) for 20-25 minutes until the top is golden and crispy.
Cooking the Seasonal Vegetables
Sauté the Vegetables
In a skillet, heat a tablespoon of olive oil over medium heat. Add asparagus and sliced carrots, sautéing until tender, about 5-7 minutes. Season with salt and pepper.
Making the Peppercorn Sauce
Prepare the Sauce
In the same skillet used for the steak, melt butter over medium heat. Add green peppercorns and sauté for 1 minute. Pour in beef broth and soy sauce, cooking for 5 minutes. Stir in cream and simmer until thickened. Season with salt to taste.
