Jul 14 2026

Restaurants›The Loft›Ribeye (16oz)* Recipe

Ribeye (16oz)* Recipe

Inspired by The Loft

Time45m

Serves2

Choice of two sides.

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Ingredients

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Method

Preparation

1
Prepare the Ribeye
Take the ribeye steak out of the refrigerator and let it come to room temperature for about 30 minutes. This ensures even cooking.
2
Season the Steak
Rub the ribeye steak with olive oil, then season generously with salt and black pepper on both sides.
3
Prepare Garlic and Rosemary
Mince the garlic cloves and set aside. Take the fresh rosemary sprigs and leave them whole.

Cooking

4
Sear the Steak
Preheat a cast-iron skillet over high heat for about 5 minutes. Once hot, place the ribeye steak in the skillet and sear for 4-5 minutes without moving it.
5
Add Aromatics
After 5 minutes, flip the steak using tongs. Add minced garlic and rosemary to the skillet. Cook for an additional 4-5 minutes for medium-rare, spooning the melted fat over the steak to baste it.
6
Rest the Steak
Remove the ribeye from the skillet and transfer it to a cutting board. Let it rest for 5-10 minutes before slicing.

Sides Preparation

7
Prepare Mashed Potatoes
Boil peeled and chopped potatoes in salted water until tender, about 15-20 minutes. Drain, then mash with butter, milk, salt, and pepper to taste.
8
Steam Broccoli
Steam the broccoli florets until bright green and tender, about 5-7 minutes. Season with salt and pepper to taste.

Serving

9
Plate the Meal
Slice the ribeye steak against the grain and serve alongside mashed potatoes and steamed broccoli.

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