Jul 14 2026
Restaurants›The SnakeBite Restaurant›Hand Cut 12oz Ribeye Recipe

Hand Cut 12oz Ribeye Recipe

Inspired by The SnakeBite Restaurant
Time1h 15m
Serves2

Locally sourced, premium, choice ribeye rubbed in Chef’s cocoa and coffee spice blend, fire grilled to your liking and finished with Cajun butter. Served over mashed potatoes with gravy and seasonal vegetables.

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Ingredients

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Ribeye Preparation

Cajun Butter

Mashed Potatoes

Gravy

Seasonal Vegetables

Method

Ribeye Preparation

  1. 1

    Prepare the Ribeye

    Start by patting the ribeye steak dry with paper towels. This helps to achieve a good sear.

  2. 2

    Make the Spice Rub

    In a small bowl, combine cocoa powder, ground coffee, salt, and black pepper. Mix well.

  3. 3

    Season the Steak

    Rub the spice mixture generously all over the ribeye steak. Let it sit at room temperature for 30 minutes.

  4. 4

    Grill the Ribeye

    Preheat the grill to high heat and grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Remove from the grill and let it rest for 5 minutes.

Cajun Butter

  1. 5

    Prepare Cajun Butter

    While the steak is resting, melt the stick of unsalted butter in a small saucepan over low heat. Stir in the Cajun seasoning until well combined. Set aside.

Mashed Potatoes

  1. 6

    Boil the Potatoes

    Peel and chop the potatoes into even pieces. Place them in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook until tender, about 15-20 minutes.

  2. 7

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Gravy

  1. 8

    Make the Gravy

    In a saucepan, heat the beef broth over medium heat. In a separate bowl, whisk together flour with a little bit of water to form a slurry. Slowly add the slurry to the heated broth, stirring constantly until thickened. Season with salt and pepper to taste.

Seasonal Vegetables

  1. 9

    Prepare the Vegetables

    Trim the ends of the asparagus and slice the carrots into thin rounds. Steam or sauté the vegetables until tender, about 5-7 minutes.

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