Restaurants›Vintner Grill›Prime Bone In Ribeye Recipe

Prime Bone In Ribeye Recipe

Inspired by Vintner Grill
Time1h
Serves2

18oz. with yukon gold potato hash, rosemary, arugula and balsamic port wine reduction

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Ingredients

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Beef

Potato Hash

Garnish

Balsamic Port Wine Reduction

Method

Prepare the Balsamic Port Wine Reduction

1

Step 1

In a saucepan, combine balsamic vinegar and port wine. Bring to a simmer over medium heat and reduce until thickened, about 15-20 minutes.

2

Step 2

Remove from heat and whisk in butter. Season with salt and pepper to taste. Set aside.

Cook the Ribeye

3

Step 1

Remove the ribeye steak from the refrigerator and let it come to room temperature for about 30 minutes.

4

Step 2

Preheat a grill or cast-iron skillet over high heat. Season the ribeye with salt and black pepper on both sides.

5

Step 3

Cook the steak for about 4-5 minutes on each side for medium-rare, adjusting time for desired doneness. Let it rest for 5-10 minutes before slicing.

Prepare Yukon Gold Potato Hash

6

Step 1

Dice the Yukon Gold potatoes and onion. Mince the garlic.

7

Step 2

In a skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent.

8

Step 3

Add the diced potatoes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until potatoes are golden and crispy, about 15-20 minutes.

Plate the Dish

9

Step 1

On a plate, arrange the potato hash as the base. Place the sliced ribeye on top.

10

Step 2

Drizzle with balsamic port wine reduction, garnish with fresh rosemary and arugula.

11

Step 3

Serve immediately and enjoy!