The Ribeye Recipe
12 oz, garlic butter, peppercorn sauce, fully loaded crispy mashed potatoes, seasonal vegetables
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Ingredients
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Main Dish
Garlic Butter
Peppercorn Sauce
Crispy Mashed Potatoes
Seasonal Vegetables
Method
Ribeye Preparation
- 1
Season the Ribeye
Sprinkle salt and black pepper evenly over both sides of the ribeye steak.
- 2
- 3
Cook the Ribeye
Add the seasoned ribeye to the skillet and sear for 4-5 minutes on each side for medium-rare. Adjust the time according to your preferred doneness.
- 4
Rest the Steak
Remove the ribeye from the skillet and let it rest for 5-10 minutes before slicing.
Garlic Butter Preparation
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat.
- 6
Peppercorn Sauce Preparation
- 7
Crack the Peppercorns
Using a mortar and pestle or a rolling pin, crush the whole peppercorns into coarse pieces.
- 8
Combine Ingredients
In the same skillet used for the ribeye, add beef broth, soy sauce, and crushed peppercorns. Bring to a simmer.
- 9
Add Cream
Slowly stir in the heavy cream and let it simmer until thickened, about 5 minutes. Season to taste with salt if needed.
Crispy Mashed Potatoes Preparation
- 10
Boil Potatoes
Peel and chop the russet potatoes into chunks. Boil in salted water for 15-20 minutes until tender.
- 11
Mash and Mix
Drain the potatoes and return them to the pot. Add butter, cream cheese, and sour cream. Mash until smooth.
- 12
- 13
Bake
Bake in a preheated oven at 400°F (200°C) for 20-25 minutes until the top is golden brown and crispy.
