Jul 14 2026
Restaurants›The Black Cow›Grilled Ribeye Recipe

Grilled Ribeye Recipe

Inspired by The Black Cow
Time1h
Serves2

Served with garlic mashed potatoes and seasonal vegetables

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Ingredients

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For the Grilled Ribeye

For the Garlic Mashed Potatoes

For the Seasonal Vegetables

Method

For the Grilled Ribeye

  1. 1

    Prepare the Steak

    Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes.

  2. 2

    Season the Steak

    Rub both sides of the ribeye steaks with olive oil, garlic powder, salt, black pepper, and fresh rosemary.

  3. 3

    Preheat the Grill

    Preheat your grill to high heat (450-500°F).

  4. 4

    Grill the Steak

    Once the grill is hot, place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, adjusting time for your desired doneness.

  5. 5

    Rest the Steak

    Remove the steaks from the grill and let them rest for about 5 minutes before serving.

For the Garlic Mashed Potatoes

  1. 6

    Prepare the Potatoes

    Peel and cut the russet potatoes into quarters. Place them in a large pot of salted water.

  2. 7

    Boil the Potatoes

    Bring the pot to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender, about 15-20 minutes.

  3. 8

    Cook the Garlic

    While the potatoes are boiling, peel and finely chop the garlic cloves. In a small pan, melt the butter over medium heat, then add the garlic and sauté until fragrant, about 1-2 minutes.

  4. 9

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add the sautéed garlic with butter, milk, salt, and black pepper. Mash until smooth and creamy.

For the Seasonal Vegetables

  1. 10

    Prepare the Vegetables

    Wash the asparagus and carrots. Trim the ends of the asparagus and peel the carrots.

  2. 11

    Sauté the Vegetables

    In a large skillet, heat olive oil over medium heat. Add the asparagus and carrots, season with salt and black pepper, and sauté for about 5-7 minutes until tender-crisp.

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