Restaurants›Roy's Waikiki›Grilled 14 Oz. Ribeye Recipe

Grilled 14 Oz. Ribeye Recipe

Inspired by Roy's Waikiki
Time1h
Serves2

Furikake Seasoned Shoestring Potatoes, Spinach-Onion Salad, Natural Juices

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Ingredients

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For the Ribeye

For the Furikake Shoestring Potatoes

For the Spinach-Onion Salad

Method

For the Ribeye

1

Prepare the Ribeye

Season the ribeye steak with salt and black pepper on both sides. Drizzle with olive oil and let it sit at room temperature for about 30 minutes.

2

Grill the Ribeye

Preheat the grill to high heat. Place the ribeye on the grill and cook for about 4-5 minutes on each side for medium-rare, adjusting time for desired doneness. Let rest for 5 minutes before slicing.

For the Furikake Shoestring Potatoes

3

Prepare the Potatoes

Peel the russet potatoes and slice them into thin shoestrings. Rinse in cold water and pat dry.

4

Fry the Potatoes

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the shoestring potatoes in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

5

Season the Potatoes

While the potatoes are still hot, sprinkle with furikake seasoning and toss to coat.

For the Spinach-Onion Salad

6

Prepare the Salad

In a large bowl, combine fresh spinach and thinly sliced red onion.

7

Dress the Salad

In a small bowl, whisk together balsamic vinegar, olive oil, salt, and black pepper. Drizzle over the salad and toss gently to combine.