Jul 17 2026
Restaurants›Tapas 177›Grilled Ribeye Steak Recipe

Grilled Ribeye Steak Recipe

Inspired by Tapas 177
Time1h
Serves2

Entrée mashed potatoes, fried Brussel sprouts, pickled red onion, guajillo harissa

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Ingredients

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For the Grilled Ribeye Steak

For the Mashed Potatoes

For the Fried Brussels Sprouts

For the Pickled Red Onion

For the Guajillo Harissa

Method

For the Grilled Ribeye Steak

  1. 1

    Prepare the Steak

    Rub the ribeye steaks with olive oil, garlic powder, salt, and black pepper. Let them sit at room temperature for about 30 minutes before grilling.

  2. 2

    Grill the Steaks

    Preheat the grill to medium-high heat. Grill the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from grill and let rest for 5 minutes before slicing.

For the Mashed Potatoes

  1. 3

    Cook the Potatoes

    Peel and cut the potatoes into chunks. Boil in salted water until fork-tender, about 15-20 minutes. Drain and return to pot.

  2. 4

    Mash and Mix

    Add butter, heavy cream, salt, and black pepper to the potatoes. Mash until smooth and creamy. Keep warm until serving.

For the Fried Brussels Sprouts

  1. 5

    Prepare the Brussels Sprouts

    Trim and halve the Brussels sprouts. Heat olive oil in a large skillet over medium heat.

  2. 6

    Fry the Brussels Sprouts

    Add Brussels sprouts to the skillet, cut side down. Season with salt and pepper. Cook for about 5-7 minutes until browned and tender.

For the Pickled Red Onion

  1. 7

    Prepare the Pickling Liquid

    In a saucepan, combine apple cider vinegar, sugar, and salt. Bring to a simmer until sugar dissolves.

  2. 8

    Pickle the Onions

    Slice the red onion thinly and place in a jar. Pour the hot pickling liquid over the onions. Let cool before refrigerating for at least 1 hour.

For the Guajillo Harissa

  1. 9

    Rehydrate the Peppers

    Remove stems and seeds from guajillo peppers. Soak them in hot water for about 15 minutes until soft.

  2. 10

    Blend the Harissa

    In a blender, combine rehydrated guajillo peppers, garlic, cumin, olive oil, and salt. Blend until smooth. Adjust seasoning if needed.

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