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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Ribeye Steak
Garlic Butter
Peppercorn Sauce
Crispy Mashed Potatoes
Seasonal Vegetables
Method
Preparing the Ribeye Steak
- 1
Season the Steak
Pat the ribeye steak dry with paper towels. Season both sides generously with salt and black pepper.
- 2
- 3
Rest the Steak
Remove the steak from the skillet and let it rest on a cutting board for about 5 minutes before slicing.
Making Garlic Butter
- 4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
- 5
Combine Ingredients
Remove from heat, stir in chopped parsley and a pinch of salt. Set aside.
Preparing Peppercorn Sauce
- 6
- 7
Add Cream and Broth
Pour in heavy cream and beef broth. Bring to a simmer and add crushed peppercorns. Cook for about 5 minutes until slightly thickened.
- 8
Season the Sauce
Season with salt to taste. Remove from heat and set aside.
Making Crispy Mashed Potatoes
- 9
- 10
Mash Potatoes
Drain the potatoes and return to the pot. Add butter, heavy cream, salt, and black pepper. Mash until creamy.
- 11
Crisp the Potatoes
Spread the mashed potatoes on a baking sheet. Drizzle with olive oil and sprinkle with panko breadcrumbs. Bake at 400°F (200°C) for 20 minutes or until golden and crispy.
