Ribeye Steak Recipe
Grilled ribeye steak served with white rice, fries, and sweet green salad.
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Ingredients
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Steak
White Rice
Fries
Sweet Green Salad
Method
Preparing the Steak
- 1
- 2
- 3
Grill the Steak
Place the marinated ribeye steaks on the grill. Grill for about 4-5 minutes on each side for medium-rare, or until desired doneness. Use a meat thermometer to check the internal temperature; it should read 130°F (54°C) for medium-rare.
- 4
Rest the Steak
Once done, remove the steaks from the grill and let them rest for 5-10 minutes before slicing.
Cooking the Rice
- 5
Rinse the Rice
Rinse the white rice under cold water until the water runs clear to remove excess starch.
- 6
Cook the Rice
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed.
- 7
Fluff the Rice
Remove from heat and let it sit covered for 5 minutes. Then fluff the rice with a fork before serving.
Making the Fries
- 8
Prepare the Potatoes
Peel the potatoes and cut them into thin strips for fries.
- 9
Heat the Oil
In a deep fryer or a large pot, heat the vegetable oil to 350°F (175°C).
- 10
Fry the Potatoes
Carefully add the cut potatoes to the hot oil in batches, frying until golden brown and crispy, about 5-7 minutes per batch. Remove and drain on paper towels.
- 11
Season the Fries
While the fries are still hot, season them with salt to taste.
Preparing the Sweet Green Salad
- 12
Prepare the Vegetables
Wash and dry the mixed salad greens. Halve the cherry tomatoes and slice the cucumber.
- 13
Mix the Salad
In a large bowl, combine the salad greens, cherry tomatoes, and cucumber.
- 14
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper to taste.
- 15
Dress the Salad
Pour the dressing over the salad and toss gently to combine just before serving.
