Jul 14 2026
Restaurants›The Hangar Restaurant & Flight Lounge›Seared 14 Oz Ribeye Recipe

Seared 14 Oz Ribeye Recipe

Inspired by The Hangar Restaurant & Flight Lounge
Time1h
Serves2

Blue cheese-herb butter, grilled asparagus, garlic mashed potatoes.

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Ingredients

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Ribeye Steak

Blue Cheese-Herb Butter

Grilled Asparagus

Garlic Mashed Potatoes

Method

Preparing the Blue Cheese-Herb Butter

  1. 1

    Make the Herb Butter

    In a bowl, mix together the unsalted butter, blue cheese, chopped parsley, chopped chives, and minced garlic until well combined. Transfer to a sheet of plastic wrap, roll into a log, and refrigerate until firm.

Cooking the Garlic Mashed Potatoes

  1. 2

    Boil the Potatoes

    Place the peeled and cubed russet potatoes in a large pot, cover with cold water, and add 1 tsp of salt. Bring to a boil over medium-high heat and cook until tender, about 15-20 minutes.

  2. 3

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add 2 tbs of unsalted butter, milk, minced garlic, 1 tsp of salt, and 1 tsp of black pepper. Mash until smooth and creamy.

Grilling the Asparagus

  1. 4

    Prepare the Asparagus

    Preheat the grill to medium-high heat. In a bowl, toss the trimmed asparagus with 1 tbs of olive oil, 1 tsp of salt, and 1 tsp of black pepper.

  2. 5

    Grill the Asparagus

    Place the asparagus on the grill and cook for 5-7 minutes, turning occasionally, until tender and charred.

Cooking the Ribeye Steak

  1. 6

    Season the Steak

    Take the ribeye steak out of the refrigerator and let it come to room temperature for about 30 minutes. Season both sides with 1 tsp of salt and 1 tsp of black pepper.

  2. 7

    Sear the Steak

    Heat 2 tbs of olive oil in a cast-iron skillet over high heat. Once the oil is shimmering, add the ribeye steak. Sear for 4-5 minutes on each side for medium-rare, adjusting the time as needed for your desired doneness.

  3. 8

    Rest the Steak

    Remove the steak from the skillet and let it rest for 5 minutes before slicing. Top with the prepared blue cheese-herb butter before serving.

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