Choice Angus Ribeye Steak Recipe

Bring steak to room temperature

Remove the 8 oz ribeye from refrigeration 30–45 minutes before cooking and pat dry with paper towels. Bringing to room temperature promotes even cooking.

Season steak

Brush both sides lightly with 1 tbs olive oil. Evenly rub 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder over both faces and the edges.

Preheat grill

Preheat a grill or heavy cast-iron skillet to high heat (450–500°F / 230–260°C). If using a charcoal or wood fire (to mimic 'on the fire'), ensure hot coals with a medium-high zone for searing and a cooler zone for finishing.

Sear and grill

Place steak over the hottest part of the grill or skillet. Sear undisturbed for 2–3 minutes until a brown crust forms. Flip and sear the other side 2–3 minutes. For medium-rare target internal temperature 125–130°F (52–54°C); for medium 135°F (57°C). If the exterior begins to darken before the interior reaches desired doneness, move steak to cooler zone and continue cooking, flipping as needed, until target temp is reached.

Baste (optional)

During the last minute of cooking, add 1 tbs butter, 1 sprig thyme and 1 sprig rosemary to the skillet or a small pan. Spoon melted butter and aromatics over the steak repeatedly to glaze and add flavor.

Rest steak

Transfer the steak to a cutting board or plate and tent loosely with foil. Rest for 5–7 minutes so juices redistribute. This yields a juicier steak.

Garlic mashed potatoes (if selected)

Heat 1/2 cup prepared garlic mashed potatoes in a small pot over low heat, stirring occasionally, until hot (about 3–5 minutes). Add a splash of milk or a small knob of butter if needed to loosen texture. Keep warm.

Grilled asparagus (if selected)

Toss 6 asparagus spears with a drizzle of olive oil and a pinch of salt and pepper. Place on the hot grill or a grill pan for 2–4 minutes, turning once, until lightly charred and tender-crisp. Remove and keep warm.

Steamed seasonal vegetables (if selected)

Steam 1/2 cup mixed seasonal vegetables over simmering water 3–5 minutes until bright and tender-crisp. Season with salt and a small pat of butter to finish.

House salad (if selected)

Assemble 1 cup mixed greens. Dress lightly with your choice of vinaigrette or dressing (serve on the side if preferred). Garnish with a lemon wedge if desired.

Corn on the cob (if selected)

Heat half an ear of corn on the grill for 4–6 minutes, turning occasionally, until kernels are slightly charred and heated through. Serve with 1 tsp butter to spread over the corn.

Warm dinner roll

Warm the dinner roll in a 350°F (175°C) oven for 5–7 minutes or wrap in foil and heat on the cooler side of the grill 3–5 minutes. Serve with 1 tsp butter.

Plate and serve

Slice the rested ribeye against the grain if desired or serve whole. Arrange the chosen two sides beside the steak and place the dinner roll with butter on the side. Optionally garnish steak with a small pat of butter or a sprig of thyme and serve immediately.