Jul 13 2026
Restaurants›Roy's Waikiki›Hawaii Ranchers 16 Oz Ribeye Recipe

Hawaii Ranchers 16 Oz Ribeye Recipe

Inspired by Roy's Waikiki
Time1h 15m
Serves2

Herb Roasted Potato | Local Vegetable | Balsamic Shishito Peppers & Onions | Demi

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Ingredients

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For the Ribeye

For the Herb Roasted Potatoes

For the Local Vegetables

For the Balsamic Shishito Peppers & Onions

For the Demi Glace

Method

For the Ribeye

  1. 1

    Prepare the Ribeye

    Preheat your grill or skillet over medium-high heat. Rub the ribeye steak with olive oil, salt, black pepper, rosemary, and thyme.

  2. 2

    Cook the Ribeye

    Grill or pan-sear the ribeye for 4-5 minutes on each side for medium-rare, adjusting time for desired doneness. Let it rest for 5 minutes before slicing.

For the Herb Roasted Potatoes

  1. 3

    Prep and Roast the Potatoes

    Preheat the oven to 400°F (200°C). Cut the baby potatoes in half, toss with olive oil, salt, pepper, rosemary, and thyme. Spread on a baking sheet and roast for 30-35 minutes until golden and tender.

For the Local Vegetables

  1. 4

    Sauté Local Vegetables

    In a skillet, heat olive oil over medium heat. Add seasonal vegetables, season with salt and pepper, and sauté for about 5-7 minutes until tender.

For the Balsamic Shishito Peppers & Onions

  1. 5

    Sauté Peppers and Onions

    In a separate skillet, heat olive oil over medium heat. Add sliced onions and shishito peppers, season with salt and pepper. Drizzle with balsamic vinegar and sauté for 5-7 minutes until softened and caramelized.

For the Demi Glace

  1. 6

    Prepare the Demi Glace

    In a saucepan, combine beef stock and red wine. Simmer over medium heat until reduced by half. Whisk in butter and season with salt and pepper to taste.

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