Jul 13 2026

Restaurants›Martha's Exchange Restaurant & Brewery›18 Oz. Ribeye Recipe

18 Oz. Ribeye Recipe

Inspired by Martha's Exchange Restaurant & Brewery

Time45m

Serves2

16 Oz Ribeye, Hand cut from the Rib Loin. Served with 2 Sides.

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Ingredients

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Method

Preparing the Steak

1
Season the Ribeye
Pat the ribeye steak dry with paper towels. Generously season both sides with salt, black pepper, and garlic powder.
2
Preheat the Pan
Heat a large cast-iron skillet over medium-high heat. Add the olive oil and allow it to heat until shimmering.
3
Sear the Steak
Place the ribeye steak in the hot skillet. Sear for 4-5 minutes on one side without moving it. Flip the steak and sear the other side for another 4-5 minutes.
4
Check for Doneness
Use a meat thermometer to check the internal temperature. For medium-rare, the temperature should be around 130°F (54°C). Cook longer if necessary.
5
Rest the Steak
Remove the steak from the skillet and let it rest on a cutting board for at least 5 minutes before slicing.

Preparing the Sides

6
Mashed Potatoes
Boil peeled and chopped potatoes in salted water until tender. Drain and mash with butter, milk, salt, and pepper to taste.
7
Steamed Broccoli
Steam fresh broccoli florets over boiling water for 5-7 minutes until vibrant green and tender-crisp. Season with salt and pepper.
8
Grilled Asparagus
Toss asparagus with olive oil, salt, and pepper. Grill over medium heat for 5-7 minutes, turning occasionally until tender.
9
Caesar Salad
Combine chopped romaine lettuce, croutons, and Caesar dressing. Toss well and garnish with Parmesan cheese.

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