Big Island Ribeye 12oz** Recipe

Combine softened butter, lime zest, lime juice, honey, chopped cilantro, chopped green onion, chopped macadamia nuts (if using), sea salt and pepper in a small bowl.

Mix thoroughly until smooth and ingredients are evenly distributed. Taste and adjust salt, lime, or honey balance as needed.

Shape butter into a log using plastic wrap or form into a small ramekin. Chill in refrigerator until firm, at least 20 minutes. Keep chilled until ready to serve; remove 5 minutes before plating so it softens slightly.

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil for easy cleanup.

Toss halved fingerlings with olive oil, thinly sliced garlic, chopped rosemary, smoked paprika, kosher salt, and black pepper in a mixing bowl, making sure the cut side will have direct contact with the pan for maximum crispiness.

Arrange potatoes cut-side down in a single layer on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes, or until golden brown and crisp on the cut sides and tender when pierced with a fork. If garlic slices begin to brown too quickly, move them to the sides or stir gently after 15 minutes.

Remove from oven, sprinkle with chopped parsley if using, and keep warm until plating.

Remove ribeye from refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry thoroughly with paper towels to promote a good sear.

Season both sides of the steak generously with kosher salt and freshly ground black pepper. Press the seasonings into the meat.

Heat a heavy cast-iron skillet or stainless steel pan over high heat until smoking hot, about 4–5 minutes. Add 1 tablespoon neutral oil and swirl to coat.

Place the steak in the hot pan and do not move it for 2–3 minutes to develop a deep brown crust. Flip and sear the other side for another 2–3 minutes. For a 12 oz ribeye about 1–1.25" thick, this should bring you close to medium-rare; adjust time if your steak is thicker or you prefer a different doneness.

Reduce heat to medium. Add 1 tablespoon unsalted butter, the smashed garlic cloves and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the steak (baste) repeatedly for 1–2 minutes to flavor and finish the cook.

Check internal temperature with an instant-read thermometer: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium. Remove the steak from the pan about 5°F (3°C) below target temperature — carryover will raise it slightly.

Transfer steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.

Slice steak against the grain if serving sliced, or serve whole. Top with 1–2 slices of chilled island butter (or a dollop) so it melts over the warm steak.