Jul 17 2026
Restaurants›M'tucci's Twenty-Five›14 Oz. Hand Cut Ribeye Recipe

14 Oz. Hand Cut Ribeye Recipe

Inspired by M'tucci's Twenty-Five
Time1h
Serves2

Served with Crispy Salt Water Potatoes, Grilled Asparagus, and Balsamic Reduction.

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Ingredients

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Ribeye

Crispy Salt Water Potatoes

Grilled Asparagus

Balsamic Reduction

Method

Prepare the Ribeye

  1. 1

    Season the Steak

    Rub the ribeye steak with olive oil, then season generously with salt and black pepper.

  2. 2

    Cook the Steak

    Heat a grill or skillet over high heat. Cook the ribeye for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing.

Make the Crispy Salt Water Potatoes

  1. 3

    Prepare the Potatoes

    In a pot, cover the baby potatoes with water and add salt. Bring to a boil and cook for about 15 minutes until they are tender.

  2. 4

    Crisp the Potatoes

    Drain the potatoes and let them cool slightly. Heat olive oil in a skillet over medium-high heat and add the potatoes, cooking until crispy and golden, about 5-7 minutes.

Grill the Asparagus

  1. 5

    Prepare the Asparagus

    Toss the asparagus with olive oil, salt, and pepper.

  2. 6

    Grill the Asparagus

    Grill the asparagus on medium heat for about 5-7 minutes, turning occasionally until tender and slightly charred.

Make the Balsamic Reduction

  1. 7

    Reduce the Balsamic

    In a saucepan, combine balsamic vinegar and honey. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until it thickens.

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