Special Reserve Nine Prime Ribeye Recipe

Bring to room temperature

Remove the 14-oz ribeye from the refrigerator 45–60 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels.

Season

Generously season both sides and the edges of the ribeye with the kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat grill or cast-iron pan

Preheat a gas or charcoal grill to high (500–550°F / 260–290°C) with grates cleaned and lightly oiled, or preheat a heavy cast-iron skillet over high heat until smoking. Ensure good ventilation.

Sear and cook

Brush the steak lightly with the neutral oil. Place the steak on the hottest part of the grill or into the smoking-hot skillet. Sear for 3–4 minutes without moving to develop a deep crust. Flip and sear the other side 3–4 minutes for medium-rare (internal temp ~125–130°F / 51–54°C). For medium, cook an additional 1–2 minutes per side. If using grill, rotate at 90° halfway through each side's sear for crosshatch marks (optional).

Finish with butter and aromatics

In the last 1–2 minutes of cooking (skillet) or after removing from direct heat (grill), add the butter, rosemary sprig, and crushed garlic to the pan or resting area. Spoon melted butter over the steak to baste and add flavor. If grilling, place butter and aromatics on top of the steak while tenting to melt into the crust.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute. During resting the internal temperature will rise a few degrees.

Slice and finish

Slice the ribeye against the grain into 1/4- to 1/2-inch slices if serving family-style, or serve whole. Sprinkle with flaky sea salt and chopped parsley (optional) just before serving.

Prep vegetables

While the steak comes to room temperature, trim and slice the zucchini into 1/4-inch planks, quarter and seed the red pepper, cut the red onion into thick rings/wedges, and halve large mushrooms. Place all vegetables in a large bowl.

Season vegetables

Toss the vegetables with extra-virgin olive oil, balsamic vinegar, dried oregano, kosher salt, and freshly ground black pepper until evenly coated.

Grill vegetables

Place vegetables on the hot grill or on a grill pan over medium-high heat. Cook zucchini planks and onion wedges 2–3 minutes per side until charred and tender. Grill red pepper quarters skin-side down 4–5 minutes until blistered and charred, then flip to soften. Mushrooms need 3–4 minutes per side. Work in batches if necessary to avoid crowding.

Finish and keep warm

When vegetables are charred and tender, transfer them to a warm platter. Squeeze a lemon wedge over if using and sprinkle with additional flaky sea salt or chopped parsley. Keep warm while the steak rests so both finish at the same time.

Arrange the sliced or whole ribeye on a warm plate, place a generous portion of char-grilled vegetables alongside, and spoon any resting juices or reserved butter over the steak. Serve immediately.