Jul 14 2026
Restaurants›The Farmers Union›Grilled 12oz Ribeye Steak Recipe

Grilled 12oz Ribeye Steak Recipe

Inspired by The Farmers Union
Time1h
Serves2

herb roasted fingerling potatoes, onion strings, red wine jus

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Ingredients

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Steak

Herb Roasted Fingerling Potatoes

Onion Strings

Red Wine Jus

Method

Steak

  1. 1

    Prepare the Steak

    Remove the ribeye steak from the refrigerator and let it come to room temperature for about 30 minutes before cooking.

  2. 2

    Season the Steak

    Rub the steak with olive oil, then season generously with salt, black pepper, garlic powder, rosemary, and thyme.

  3. 3

    Grill the Steak

    Preheat your grill to medium-high heat. Grill the steak for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.

  4. 4

    Rest the Steak

    Once cooked, remove the steak from the grill and let it rest for 5-10 minutes before slicing.

Herb Roasted Fingerling Potatoes

  1. 5

    Prepare the Potatoes

    Preheat your oven to 425°F (220°C). Wash and halve the fingerling potatoes.

  2. 6

    Season the Potatoes

    In a bowl, toss the halved potatoes with olive oil, salt, black pepper, rosemary, and thyme until evenly coated.

  3. 7

    Roast the Potatoes

    Spread the potatoes on a baking sheet and roast in the oven for 25-30 minutes, or until golden and tender, flipping halfway through.

Onion Strings

  1. 8

    Slice the Onion

    Thinly slice the large onion into rings.

  2. 9

    Soak in Buttermilk

    Place the onion rings in a bowl and cover with buttermilk. Let soak for at least 30 minutes.

  3. 10

    Prepare the Breading

    In another bowl, mix together flour, cornstarch, salt, and black pepper.

  4. 11

    Bread the Onion Rings

    Remove the onion rings from the buttermilk, allowing excess to drip off, and then coat them in the flour mixture.

  5. 12

    Fry the Onion Strings

    Heat oil in a deep skillet over medium-high heat. Fry the onion rings in batches until golden brown, about 2-3 minutes per batch. Drain on paper towels.

Red Wine Jus

  1. 13

    Sauté the Shallot

    In a saucepan, melt 1 tablespoon of butter over medium heat. Add the finely chopped shallot and sauté until translucent.

  2. 14

    Add Wine and Broth

    Pour in the red wine and beef broth, and bring to a simmer. Reduce the mixture by half, about 10-15 minutes.

  3. 15

    Finish the Jus

    Remove from heat and whisk in the remaining tablespoon of butter. Season with salt and black pepper to taste.

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