Bone-in Ribeye* Recipe

Inspired by Oyster House Seafood & O-Bar

Time1h

Serves2

18oz., Parmesan-truffle butter, garlic roasted potatoes, grilled asparagus

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Ingredients

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Meat

1 piece (18 oz) Bone-In Ribeye Steak

Butter

1 cup Unsalted butter

1/2 cup Parmesan cheese, grated

2 tbs Truffle oil

Potatoes

1 pound Baby potatoes

4 cloves Garlic, minced

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Vegetables

1 bunch Asparagus

1 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Preparation

Prepare the Parmesan-Truffle Butter

In a bowl, combine softened unsalted butter, grated Parmesan cheese, and truffle oil. Mix until well combined. Set aside.

Prepare the Potatoes

Preheat the oven to 400°F (200°C). Halve the baby potatoes and toss them in a bowl with minced garlic, olive oil, salt, and black pepper.

Prepare the Asparagus

Trim the ends of the asparagus. Toss with olive oil, salt, and black pepper.

Cooking

Roast the Potatoes

Spread the seasoned potatoes on a baking sheet and roast in the preheated oven for 25-30 minutes or until golden brown and crispy.

Grill the Ribeye

Preheat a grill or grill pan over medium-high heat. Season the ribeye steak with salt and pepper. Grill for about 5-7 minutes per side for medium-rare, or until desired doneness.

Grill the Asparagus

During the last 5 minutes of cooking the steak, add the asparagus to the grill, cooking until tender and slightly charred.

Serve

Let the ribeye rest for a few minutes before serving. Top with the Parmesan-truffle butter. Serve alongside garlic roasted potatoes and grilled asparagus.