Jul 14 2026
Restaurants›Metropolitan Kitchen & Lounge›Ribeye Steak Recipe

Ribeye Steak Recipe

Inspired by Metropolitan Kitchen & Lounge
Time45m
Serves2

12 oz ribeye with garlic mashed potatoes and seasonal veggies.

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.

Ribeye Steak

Garlic Mashed Potatoes

Seasonal Veggies

Method

Ribeye Steak

  1. 1

    Prepare the Steak

    Take the ribeye steak out of the refrigerator and allow it to come to room temperature for about 30 minutes.

  2. 2

    Season the Steak

    Rub the steak with olive oil, then season generously with salt, black pepper, garlic powder, and fresh rosemary.

  3. 3

    Cook the Steak

    Preheat a skillet or grill over high heat. Once hot, place the steak on the surface and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

  4. 4

    Rest the Steak

    Remove the steak from heat and let it rest for 5-10 minutes before slicing.

Garlic Mashed Potatoes

  1. 5

    Boil the Potatoes

    Peel and chop the russet potatoes into quarters. Place them in a large pot, cover with cold water, and add salt. Bring to a boil and cook until tender, about 15-20 minutes.

  2. 6

    Prepare Garlic

    While the potatoes are cooking, peel and mince the garlic cloves.

  3. 7

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, minced garlic, and milk. Mash until smooth and season with additional salt and pepper to taste.

Seasonal Veggies

  1. 8

    Prepare the Veggies

    Wash and chop the zucchini, bell pepper, and carrots into bite-sized pieces.

  2. 9

    Sauté the Veggies

    Heat olive oil in a skillet over medium heat. Add the chopped vegetables, season with salt and pepper, and sauté for about 5-7 minutes until tender.

More from Metropolitan Kitchen & Lounge