Sep 03 2026
Restaurants›Santa Fe Seafood & Grill›16oz. Ribeye Recipe

16oz. Ribeye Recipe

Inspired by Santa Fe Seafood & Grill
Time1h 30m
Serves1

Served With Baked Potato & Grilled Vegetables.

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Ingredients

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Ribeye Steak

Baked Potato

Grilled Vegetables

Method

Ribeye Steak

  1. 1

    Bring steak to room temperature

    Remove the 16 oz ribeye from the refrigerator and let sit on the counter, uncovered, for 30–45 minutes to come to room temperature. Pat dry thoroughly with paper towels to remove moisture.

  2. 2

    Season

    Generously season both sides and the edges of the steak with 1½ tbs kosher salt, 1 tsp freshly ground black pepper, and ½ tsp garlic powder (if using). Press the seasoning into the meat so it adheres.

  3. 3

    Preheat pan or grill

    If using a cast-iron skillet: place it on the stove and heat over high until very hot, about 8–10 minutes. If grilling: preheat grill to high (500–550°F / 260–290°C) with one side for direct high heat.

  4. 4

    Sear and cook

    Add 2 tbs neutral oil to the hot skillet and swirl. Place the steak in the pan away from you. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Reduce heat to medium or move to a cooler part of the grill.

  5. 5

    Finish with butter and aromatics

    Add 2 tbs unsalted butter, 2 smashed garlic cloves, and 2 thyme sprigs to the skillet. Tilt the pan slightly and spoon the melted butter over the steak repeatedly (baste) for 1–2 minutes. Continue cooking to desired doneness: about 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium when measured with an instant-read thermometer.

  6. 6

    Rest

    Transfer the ribeye to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute before slicing or serving.

Baked Potato

  1. 7

    Preheat oven

    Preheat oven to 425°F (220°C). Position a rack in the center of the oven.

  2. 8

    Prepare potato

    Scrub the russet potato clean and pat dry. Pierce the potato several times with a fork. Rub with 1 tsp olive oil and sprinkle ½ tsp kosher salt over the skin to season and crisp the exterior.

  3. 9

    Bake

    Place the potato directly on the oven rack (or on a baking sheet) and bake for 50–60 minutes, until the skin is crisp and a knife inserted into the center meets little resistance. Timing varies by potato size.

  4. 10

    Finish and serve

    When done, slice the potato lengthwise and squeeze the ends to open. Add 1 tbs butter into the center, 2 tbs sour cream, and sprinkle 1 tbs chopped chives. Season with additional salt and pepper to taste. Keep warm until steak is ready.

Grilled Vegetables

  1. 11

    Prep vegetables

    Toss the zucchini slices, red pepper strips and red onion wedges with 1½ tbs olive oil, ½ tsp kosher salt, ¼ tsp freshly ground black pepper and 1 tsp chopped rosemary or thyme if using. Make sure pieces are evenly coated.

  2. 12

    Grill

    Place vegetables on the preheated grill or in a grill pan over medium-high heat. Grill zucchini 2–3 minutes per side until char marks appear and flesh is tender; grill peppers and onions 3–4 minutes per side until softened and lightly charred. Work in batches if necessary to avoid overcrowding.

  3. 13

    Finish

    Remove grilled vegetables to a platter and toss briefly to combine flavors. Taste and adjust seasoning with a pinch of salt or a drizzle of olive oil if desired. Keep warm until serving.

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