Jul 14 2026
Restaurants›Pasta Eataliana Trattoria Napoletana›Grilled 16oz Rib Eye Recipe

Grilled 16oz Rib Eye Recipe

Inspired by Pasta Eataliana Trattoria Napoletana
Time1h
Serves2

Grilled 16 oz. rib eye steak, served with a creamy peppercorn sauce and crispy mashed potato croquettes.

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Ingredients

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Steak

Creamy Peppercorn Sauce

Crispy Mashed Potato Croquettes

Method

Preparing the Steak

  1. 1

    Preheat the Grill

    Preheat your grill to high heat, around 450°F (232°C).

  2. 2

    Season the Steak

    Rub the rib eye steak with olive oil, salt, and black pepper on both sides.

  3. 3

    Grill the Steak

    Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare doneness, or until your desired doneness is reached.

  4. 4

    Rest the Steak

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

Making the Creamy Peppercorn Sauce

  1. 5

    Melt the Butter

    In a saucepan over medium heat, melt the butter. Add the finely chopped shallots and cook until translucent.

  2. 6

    Add the Broth

    Pour in the beef broth and bring it to a simmer. Let it reduce by half.

  3. 7

    Stir in Cream and Peppercorns

    Lower the heat and stir in the heavy cream and crushed black peppercorns. Cook until the sauce thickens.

  4. 8

    Finish the Sauce

    Add Worcestershire sauce, salt, and pepper to taste. Stir well and keep warm until serving.

Preparing the Crispy Mashed Potato Croquettes

  1. 9

    Mix Ingredients

    In a bowl, combine the mashed potatoes, egg, salt, and black pepper. Mix until well combined.

  2. 10

    Shape the Croquettes

    Form the potato mixture into small balls or patties. Dredge each croquette in flour, then dip into breadcrumbs to coat.

  3. 11

    Heat Oil for Frying

    In a frying pan, heat the oil over medium heat until hot.

  4. 12

    Fry the Croquettes

    Carefully add the croquettes to the hot oil and fry until golden brown and crispy, about 3-4 minutes on each side.

  5. 13

    Drain and Serve

    Remove the croquettes and drain on paper towels. Serve hot alongside the rib eye steak and creamy peppercorn sauce.

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