Ribeye Recipe

Prepare the Wedges

Preheat your oven to 425°F (220°C). Wash and scrub the potatoes. Cut each potato into wedges and place them in a bowl.

Drizzle olive oil over the potato wedges, then add paprika, salt, and black pepper. Toss the wedges until they are evenly coated.

Spread the wedges in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown and crispy, flipping halfway through.

Prepare the Seasonal Vegetables

While the potatoes are baking, wash and chop your seasonal vegetables into bite-sized pieces.

In a skillet over medium heat, add a small amount of olive oil. Once hot, add the vegetables and sauté for 5-7 minutes until they are tender but still crisp. Season with salt and pepper to taste.

Season the Ribeye

Pat the ribeye steak dry with paper towels. Rub the steak with olive oil, salt, black pepper, and garlic powder on both sides.

Preheat your grill or a cast-iron skillet over high heat.

Place the ribeye on the hot grill or skillet and cook for 4-6 minutes on each side for medium-rare, or until your desired doneness is reached. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

Once cooked, remove the ribeye from the grill and let it rest for 5 minutes before slicing.

Plate the Dish

On a plate, place the ribeye alongside the seasonal vegetables and potato wedges. Serve immediately and enjoy!