Jul 14 2026
Restaurants›Provision›14 Oz. Prime Ribeye* Recipe

14 Oz. Prime Ribeye* Recipe

Inspired by Provision
Time1h
Serves1

all steaks served with robuchon potato • demi-glace • tomato agrodolce | GF

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Ingredients

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Steak

Robuchon Potato

Demi-Glace

Tomato Agrodolce

Method

Preparing the Steak

  1. 1

    Season the Steak

    Generously season the prime ribeye steak with salt and black pepper on both sides.

  2. 2

    Sear the Steak

    In a large skillet, heat olive oil over medium-high heat. Add the steak and sear for 4-5 minutes on each side or until it reaches your desired doneness. Let it rest for 5 minutes before slicing.

Making Robuchon Potato

  1. 3

    Boil Potatoes

    Peel and cut Yukon Gold potatoes into quarters. Boil in salted water until fork-tender, about 15-20 minutes.

  2. 4

    Mash Potatoes

    Drain and return potatoes to the pot. Add butter and heavy cream, then mash until smooth and creamy. Season with salt to taste.

Preparing Demi-Glace

  1. 5

    Combine Ingredients

    In a saucepan, combine beef stock, red wine, shallots, thyme, and bay leaf. Bring to a simmer.

  2. 6

    Reduce Sauce

    Let the mixture simmer until reduced by half and thickened, about 20-25 minutes. Strain and set aside.

Making Tomato Agrodolce

  1. 7

    Cook Tomatoes

    In a skillet, heat olive oil over medium heat. Add cherry tomatoes and sauté until they begin to burst, about 5 minutes.

  2. 8

    Add Vinegar and Honey

    Stir in red wine vinegar, honey, and salt. Cook for an additional 2-3 minutes until the mixture thickens slightly.

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