Ribeye On Fire Recipe
Our 18 oz house cut Ribeye, topped with roasted peppers and served flaming with our ranch butter sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Ribeye
Season the ribeye steak generously with salt and black pepper on both sides. Let it sit at room temperature for about 30 minutes before cooking.
Cook the Steak
In a large skillet over medium-high heat, add olive oil. Once hot, add the seasoned ribeye steak. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness.
Prepare the Ranch Butter Sauce
In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in chopped parsley and remove from heat.
Prepare Roasted Peppers
If using fresh peppers, roast them over an open flame or in the oven until charred. Peel off the skin, slice them, and set aside.
Assemble the Dish
Once the ribeye is cooked, place it on a serving plate. Top with roasted peppers and drizzle with the ranch butter sauce.
Flambé the Dish
Carefully pour high-proof alcohol over the steak and ignite with a long lighter or match. Allow the flames to subside before serving.