Usda Prime Ribeye Recipe

Grill the Ribeye

Preheat your grill to high heat. Season the ribeye steak generously with salt and black pepper. Drizzle olive oil on the steak and rub it in. Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.

Make the Marmalade

In a saucepan over medium heat, melt the butter and add the sliced onions. Cook until softened and translucent, about 10 minutes. Add the brown sugar and cook for an additional 2 minutes. Pour in the Cabernet Sauvignon and balsamic vinegar, then reduce heat and simmer until the mixture thickens, about 15-20 minutes. Set aside.

Prepare the Béarnaise Butter

In a bowl, mix the softened butter with chopped tarragon, shallots, and lemon juice. Combine well and set aside.

Roast the Potatoes

Preheat the oven to 425°F (220°C). Toss the halved fingerling potatoes in olive oil, salt, pepper, and chopped rosemary. Spread them on a baking sheet and roast for about 25-30 minutes, or until golden brown and crispy.