Jul 14 2026
Restaurants›River & Rye›12 Oz Ribeye Recipe

12 Oz Ribeye Recipe

Inspired by River & Rye
Time1h
Serves2

Mashed potatoes, asparagus

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Ingredients

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Ribeye Steak

Mashed Potatoes

Asparagus

Method

Ribeye Steak

  1. 1

    Prepare the Steak

    Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

  2. 2

    Season the Steak

    Rub the steak with olive oil, then season generously with salt and black pepper on both sides.

  3. 3

    Cook the Steak

    Heat a cast-iron skillet over high heat until very hot. Add the steak to the skillet and sear for 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. During the last minute of cooking, add crushed garlic and a sprig of rosemary to the skillet.

  4. 4

    Rest the Steak

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

Mashed Potatoes

  1. 5

    Prepare the Potatoes

    Peel and chop the potatoes into large chunks.

  2. 6

    Boil the Potatoes

    Place the chopped potatoes into a pot, cover with water, and add a pinch of salt. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.

  3. 7

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Asparagus

  1. 8

    Prepare the Asparagus

    Trim the tough ends of the asparagus.

  2. 9

    Cook the Asparagus

    In a skillet, heat olive oil over medium heat. Add asparagus and season with salt and black pepper. Sauté for about 5-7 minutes until tender-crisp.

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