Jul 13 2026
Restaurants›Mercado›Bone-in Ribeye Recipe

Bone-in Ribeye Recipe

Inspired by Mercado
Time1h 30m
Serves2

18 oz Bone-In, Chimichurri, Asadero Queso Potato Croquettes, Smoky Mayo, Paprika Roasted Carrots

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Ribeye

For the Chimichurri

For the Asadero Queso Potato Croquettes

For the Smoky Mayo

For the Paprika Roasted Carrots

Method

For the Ribeye

  1. 1

    Prepare the Ribeye

    Take the Bone-In Ribeye out of the refrigerator and let it come to room temperature for about 30 minutes. Preheat your grill or skillet over high heat.

  2. 2

    Season and Cook

    Rub the ribeye with olive oil, then season generously with salt and black pepper. Sear the ribeye on one side for 4-5 minutes, then flip and cook for an additional 4-5 minutes for medium-rare, or until it reaches your desired doneness.

  3. 3

    Rest

    Remove the ribeye from the heat and let it rest for 10 minutes before slicing.

For the Chimichurri

  1. 4

    Mix Ingredients

    In a bowl, combine chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, salt, and red pepper flakes. Mix well until all ingredients are combined.

  2. 5

    Let It Sit

    Allow the chimichurri to rest for at least 15 minutes to let the flavors meld.

For the Asadero Queso Potato Croquettes

  1. 6

    Cook the Potatoes

    Boil the cubed russet potatoes in salted water until tender, about 15-20 minutes. Drain and mash until smooth.

  2. 7

    Prepare the Mixture

    In a bowl, mix the mashed potatoes with asadero cheese, flour, beaten egg, and salt until combined.

  3. 8

    Form Croquettes

    Shape the mixture into small balls or patties, then roll in breadcrumbs to coat.

  4. 9

    Fry the Croquettes

    In a deep pan, heat oil over medium heat. Fry the croquettes in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

For the Smoky Mayo

  1. 10

    Combine Ingredients

    In a bowl, mix together mayonnaise, smoked paprika, and garlic powder until smooth and well combined.

For the Paprika Roasted Carrots

  1. 11

    Prepare the Carrots

    Preheat your oven to 400°F (200°C). On a baking sheet, toss the cut carrots with olive oil, paprika, and salt.

  2. 12

    Roast the Carrots

    Spread the carrots in a single layer and roast in the oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

More from Mercado