Jul 13 2026
Restaurants›The Ranch House›Prime Ribeye 14oz Recipe

Prime Ribeye 14oz Recipe

Inspired by The Ranch House
Time1h 30m
Serves2

Served with Roasted Shallot Bourbon Butter, Crispy Onions, Calabacitas, and Baked Potato

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Ingredients

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Prime Ribeye

Roasted Shallot Bourbon Butter

Crispy Onions

Calabacitas

Baked Potato

Method

Preparing the Ribeye

  1. 1

    Season and Sear

    Season the ribeye steak with salt and black pepper on both sides. Heat olive oil in a cast-iron skillet over high heat. Sear the steak for 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

Making Roasted Shallot Bourbon Butter

  1. 2

    Prepare the Butter

    In a small pan, sauté diced shallots in a little olive oil until translucent. Remove from heat and let cool. In a bowl, mix softened butter, bourbon, and sautéed shallots. Stir in fresh thyme. Refrigerate until ready to use.

Crispy Onions

  1. 3

    Fry the Onions

    Soak the sliced onion in milk for about 30 minutes. Dredge the soaked onion in flour, ensuring they are well-coated. Heat oil for frying in a pot. Fry the onions in batches until golden brown and crispy. Drain on paper towels.

Calabacitas Preparation

  1. 4

    Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add diced zucchini, yellow squash, red bell pepper, and corn. Season with salt and black pepper. Sauté until vegetables are tender, about 8-10 minutes.

Baking Potatoes

  1. 5

    Bake the Potatoes

    Preheat the oven to 425°F (220°C). Poke holes in russet potatoes with a fork. Rub with olive oil and sprinkle with salt. Bake directly on the oven rack for 45-60 minutes, or until tender when pierced with a fork.

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