Creekstone Farms Ribeye Filet Recipe

Make the compound butter

In a small bowl, combine the softened unsalted butter, Old Bay seasoning, lemon zest, chopped parsley, sea salt, and black pepper. Mix thoroughly until evenly combined. Scoop onto plastic wrap or parchment, form into a log (about 6 tablespoons total), wrap tightly, and chill in the refrigerator for at least 30 minutes or until firm. If you prefer, portion into quenelles for plating.

Prepare and roast potatoes

Preheat oven to 425°F (220°C). Wash fingerling potatoes and halve lengthwise. Toss potatoes in a bowl with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon black pepper, and the chopped rosemary or thyme until evenly coated. Arrange cut side down on a rimmed baking sheet in a single layer. Roast for 25–30 minutes until golden and crisp on the edges and tender when pierced with a fork. For extra crispness, flip potatoes halfway through roasting.

Blanch and sauté onions

To peel pearl onions quickly, bring a small pot of water to a boil, add the pearl onions and blanch for 60 seconds, then drain and transfer to an ice bath. Slip off the skins. In a skillet over medium heat, warm 1 tablespoon olive oil. Add the peeled pearl onions and sauté 4–6 minutes until they begin to brown and soften. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Remove from the skillet and keep warm.

Sear the sweet peppers

In the same skillet over medium-high heat, add the halved sweet drop peppers cut-side down and sear 2–3 minutes until blistered and slightly charred. Reduce heat to medium, add the sautéed pearl onions back to the pan, toss to combine for 1–2 minutes, then remove from heat and keep warm.

Bring steaks to room temperature and season

Remove the ribeye filets from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Generously season both sides with kosher salt (about 1 teaspoon per side) and freshly ground black pepper.

Sear and finish in pan

Heat a heavy cast-iron skillet over high heat until very hot (almost smoking). Add 2 tablespoons neutral oil and swirl to coat. Place the steaks in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Reduce heat to medium, add 2 tablespoons unsalted butter, the smashed garlic cloves, and thyme sprigs. Tilt the pan and spoon the melted butter over the steaks (baste) for 1–2 minutes. For medium-rare, continue cooking and basting until an instant-read thermometer reads 125–128°F (about 2–4 additional minutes depending on thickness). For medium, cook to 135°F. Adjust timing to your preferred doneness.

Rest the steaks

Transfer steaks to a cutting board and tent loosely with foil. Rest 6–8 minutes to allow juices to redistribute. While resting, slice rounds from the chilled Old Bay butter log (about 1 tablespoon per steak) so it's ready to melt on top when plating.

Rewarm the roasted fingerling potatoes briefly in a 375°F (190°C) oven for 5 minutes if needed. Arrange 3–4 halved fingerling potatoes per plate, place a rested ribeye filet next to the potatoes, and top each steak with a slice of Old Bay butter so it melts over the meat. Spoon the blistered sweet drop peppers and pearl onions alongside. Finish with a pinch of flaky finishing salt and a sprinkle of microgreens or chopped parsley. Serve immediately.