Jul 17 2026
Restaurants›M'tucci's Twenty-Five›Ribeye Recipe

Ribeye Recipe

Inspired by M'tucci's Twenty-Five
Time50m
Serves2

14 oz. Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde

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Ingredients

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Ribeye

Crispy Salt Water Potatoes

Sautéed Broccolini

Italian Salsa Verde

Method

Cooking the Ribeye

  1. 1

    Prepare the Steak

    Remove the ribeye from the refrigerator and let it come to room temperature for about 30 minutes. Pat dry and season generously with salt and black pepper.

  2. 2

    Cook the Steak

    In a skillet over medium-high heat, add olive oil. Once hot, add the ribeye and cook for 4-5 minutes on each side for medium-rare. Adjust cooking time for desired doneness.

  3. 3

    Rest the Steak

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

Preparing Crispy Salt Water Potatoes

  1. 4

    Boil the Potatoes

    Place the baby potatoes in a pot and cover with water. Add salt and bring to a boil. Cook until fork-tender, about 15 minutes.

  2. 5

    Crisp the Potatoes

    Drain the potatoes and let them cool slightly. In a skillet, heat olive oil over medium heat, add the potatoes, and cook until crispy and golden brown. Toss in fresh rosemary before serving.

Sautéing Broccolini

  1. 6

    Sauté Broccolini

    In a separate skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add broccolini and cook until tender, about 5-7 minutes. Season with salt and pepper to taste.

Making Italian Salsa Verde

  1. 7

    Prepare Salsa Verde

    In a food processor, combine parsley, capers, garlic, lemon juice, and olive oil. Blend until smooth and adjust seasoning to taste.

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