Ribeye Recipe

Supper Entrees

1. 1

   Prep and preheat

   Preheat the oven to 425°F (220°C) for the vegetable of the day. Rinse and cut potatoes into even chunks for boiling. Pat the ribeye dry and bring to room temperature while the oven heats.

2. 2

   Cook potatoes

   Place potatoes in a large pot and cover with cold water. Add 0.75 tsp kosher salt. Bring to a boil and simmer until potatoes are tender when pierced, about 15-20 minutes.

3. 3

   Sear the ribeye

   Pat the ribeye dry again and season both sides with 1.5 tsp kosher salt and 0.5 tsp black pepper. Heat a cast-iron skillet over high heat and add 1 tbsp olive oil until just shimmering. Sear the steak for 3-4 minutes per side for a medium-rare to medium finish. Remove and let rest.

4. 4

   Mushroom garlic butter

   In the same skillet, reduce heat to medium. Add 3 tbsp unsalted butter and 1 tsp fresh thyme; melt and bloom the thyme. Add mushrooms and 0.25 tsp salt and 0.25 tsp pepper; sauté until browned and tender, about 5-6 minutes. Add minced garlic and cook 30 seconds until fragrant. Keep warm with any pan juices.

5. 5

   Mash potatoes

   Drain the boiled potatoes and return to the pot. Mash with 4 tbsp butter and 0.5 cup milk. Season with 0.75 tsp salt and 0.25 tsp black pepper; adjust to taste. Keep warm.

6. 6

   Roast vegetables

   Toss the vegetable of the day with 1 tbsp olive oil and a pinch of salt. Roast on a parchment-lined sheet tray in the preheated oven for 12-15 minutes until crisp-tender.

7. 7

   Finish steak and plate

   If desired, rewarm steak briefly in the pan with the mushroom butter. Slice the steak and spoon any remaining mushroom butter over the top. Plate with a generous scoop of mashed potatoes and the roasted vegetables. Garnish with extra thyme if desired.