Jul 14 2026
Restaurants›Pinky's›18oz. Bone-in Ribeye Recipe

18oz. Bone-in Ribeye Recipe

Inspired by Pinky's
Time1h
Serves1

house cut ribeye with seared fingerling potatoes, Pinky’s steak butter, lemon-parmesan arugula

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Ingredients

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Steak

Seared Fingerling Potatoes

Pinky’s Steak Butter

Lemon-Parmesan Arugula

Method

Steak Preparation

  1. 1

    Season the Ribeye

    Remove the ribeye from the refrigerator and let it sit at room temperature for 30 minutes. Season both sides generously with salt and black pepper.

  2. 2

    Sear the Ribeye

    Heat the olive oil in a cast-iron skillet over high heat. Once hot, add the ribeye and sear for 4-5 minutes on each side, or until desired doneness is reached. Remove from heat and let it rest for 5 minutes.

Seared Fingerling Potatoes

  1. 3

    Cook the Potatoes

    In a separate pot, boil the fingerling potatoes until fork-tender, about 15-20 minutes. Drain and let cool slightly.

  2. 4

    Sear the Potatoes

    In the same skillet used for the steak, melt the butter over medium heat. Add the boiled potatoes, season with salt and pepper, and sear until golden brown, about 5-7 minutes.

Pinky’s Steak Butter

  1. 5

    Make the Steak Butter

    In a bowl, combine the softened butter, minced garlic, chopped parsley, and lemon zest. Mix until well combined and set aside.

Lemon-Parmesan Arugula

  1. 6

    Prepare the Arugula

    In a bowl, toss the arugula with grated parmesan, lemon juice, olive oil, salt, and pepper to taste.

Serving

  1. 7

    Plate the Dish

    Slice the ribeye and place it on a plate. Add the seared fingerling potatoes on the side and top the steak with Pinky’s steak butter. Serve the lemon-parmesan arugula alongside.

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