Four Sixes Ranch Steakhouse Recipe

Inspired by Sinatra

Time1h 30m

Serves2

A premium steakhouse offering a variety of cuts and sides.

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Ingredients

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Steak

2 pieces Ribeye steak

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

2 sprigs Fresh rosemary

Sides

2 pieces Baked potatoes

4 tbs Butter

1 cup Sour cream

2 tbs Chives

1 bowl Mixed greens salad

to taste Balsamic vinaigrette

Method

Steak Preparation

Prepare the Steak

Take the ribeye steaks out of the refrigerator and let them sit at room temperature for 30 minutes. This ensures even cooking.

Season the Steak

Rub each steak with olive oil, then season generously with salt, black pepper, and garlic powder. Add a sprig of fresh rosemary on top.

Cook the Steak

Preheat a grill or skillet over high heat. Once hot, place the steaks on the grill and cook for 4-5 minutes on each side for medium-rare, or longer to reach your desired doneness.

Rest the Steak

Remove the steaks from the heat and let them rest for 5 minutes before slicing.

Sides Preparation

Bake the Potatoes

Preheat your oven to 400°F (200°C). Prick the potatoes with a fork, wrap them in foil, and bake for 45-60 minutes until tender.

Prepare the Salad

In a bowl, combine mixed greens and drizzle with balsamic vinaigrette to taste. Toss to combine.

Serve the Meal

Serve the steak alongside the baked potatoes topped with butter, sour cream, chives, and the mixed greens salad.