Jun 04 2026
Restaurants›Ophelia›Grilled 16oz Cache Creek Ribeye Recipe

Grilled 16oz Cache Creek Ribeye Recipe

Inspired by Ophelia
Time1h 15m
Serves2

chorizo cheddar crushed potatoes, roasted garlic, villa ahumada sauce

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Ingredients

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For the Ribeye

For the Chorizo Cheddar Crushed Potatoes

For the Roasted Garlic

For the Villa Ahumada Sauce

Method

Prepare the Ribeye

  1. 1

    Season the Steak

    Pat the ribeye steak dry with paper towels. Season both sides generously with salt and black pepper. Drizzle with olive oil and rub it in.

  2. 2

    Grill the Steak

    Preheat the grill to high heat. Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, or until desired doneness is reached. Remove from grill and let rest.

Prepare the Chorizo Cheddar Crushed Potatoes

  1. 3

    Boil Potatoes

    In a large pot, bring salted water to a boil. Add the baby potatoes and cook until tender, about 15-20 minutes. Drain and let cool slightly.

  2. 4

    Cook the Chorizo

    In a skillet over medium heat, cook the chorizo until browned and cooked through, about 5-7 minutes. Remove from heat.

  3. 5

    Crush Potatoes

    Once the potatoes are cool enough to handle, crush them gently with a fork. In a bowl, mix the crushed potatoes with cooked chorizo, cheddar cheese, butter, salt, and black pepper.

Prepare the Roasted Garlic

  1. 6

    Roast the Garlic

    Preheat the oven to 400°F (200°C). Slice the tops off the garlic bulbs, drizzle with olive oil and sprinkle with salt. Wrap in foil and roast for 30-35 minutes until soft.

Prepare the Villa Ahumada Sauce

  1. 7

    Mix the Sauce

    In a small bowl, combine smoked paprika, olive oil, garlic powder, cayenne pepper, lime juice, and salt. Mix well and set aside.

Serve

  1. 8

    Plate the Dish

    Slice the ribeye steak and serve on a plate alongside the chorizo cheddar crushed potatoes. Drizzle with the villa ahumada sauce and serve the roasted garlic on the side.

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