Jul 09 2026
Restaurants›The Class Act›Ribeye Recipe

Ribeye Recipe

Inspired by The Class Act
Time1h
Serves2

14oz ribeye, grilled broccolini, duck fat potatoes, roasted tomato-garlic butter.

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Ingredients

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Main Ingredient

Vegetable Sides

Duck Fat Potatoes

Roasted Tomato-Garlic Butter

Method

Prepare the Ribeye

  1. 1

    Season the Ribeye

    Generously season the ribeye steak on both sides with salt and black pepper. Let it sit at room temperature for about 30 minutes before grilling.

  2. 2

    Grill the Ribeye

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

Prepare the Broccolini

  1. 3

    Toss and Grill

    Toss the broccolini with olive oil, salt, and black pepper. Grill for about 3-4 minutes until tender and slightly charred, turning occasionally.

Prepare Duck Fat Potatoes

  1. 4

    Boil the Potatoes

    In a pot of salted water, boil the baby potatoes until fork-tender, about 15 minutes. Drain and let them cool slightly.

  2. 5

    Roast with Duck Fat

    Preheat the oven to 425°F (220°C). Cut the potatoes in half and toss them in a bowl with duck fat, garlic powder, and chopped fresh rosemary. Spread them on a baking sheet and roast for about 20-25 minutes until golden and crispy.

Make Roasted Tomato-Garlic Butter

  1. 6

    Roast the Tomatoes

    In a small baking dish, combine cherry tomatoes and sliced garlic. Drizzle with olive oil and balsamic vinegar. Roast in the oven at 400°F (200°C) for about 15-20 minutes until the tomatoes burst and are caramelized.

  2. 7

    Make the Butter

    In a bowl, mash the roasted tomatoes and garlic with butter and chopped fresh basil until well combined. Season with salt to taste.

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