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Ribeye Steak Recipe

Name: CHoP Chandlers Ribeye Steak Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces Ribeye steak; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 2 pieces Garlic cloves; 2 sprigs Fresh rosemary; 4 medium Potatoes; 4 tbs Butter; 1 cup Milk; 1 tsp Salt; 0.5 tsp Black pepper; 4 cups Mixed seasonal vegetables (e.g., carrots, zucchini, bell peppers); 2 tbs Olive oil; 0.5 tsp Salt; 0.5 tsp Black pepper; 1 tsp Garlic powder

Inspired by CHoP Chandler

Time45m

Serves2

Served with mashed potatoes and seasonal vegetables

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Ingredients

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For the Ribeye Steak

2 pieces Ribeye steak

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

2 pieces Garlic cloves

2 sprigs Fresh rosemary

For the Mashed Potatoes

4 medium Potatoes

4 tbs Butter

1 cup Milk

1 tsp Celtic sea salt

1/2 tsp black pepper

For the Seasonal Vegetables

4 cups Mixed seasonal vegetables (e.g., carrots, zucchini, bell peppers)

2 tbs olive oil

1/2 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Watkins garlic powder

Method

Cooking the Ribeye Steak

Prepare the Steak

Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them cook evenly.

Season the Steak

Generously season both sides of the steaks with salt and black pepper.

Heat the Pan

In a large skillet, heat the olive oil over medium-high heat until it shimmers.

Sear the Steaks

Add the steaks to the hot skillet and sear for 4-5 minutes on one side without moving them.

Add Aromatics

Flip the steaks and add the garlic cloves and rosemary to the skillet. Cook for an additional 4-5 minutes for medium-rare, adjusting time to your preferred doneness.

Rest the Steaks

Remove the steaks from the skillet and let them rest on a plate for at least 5 minutes before slicing.

Making the Mashed Potatoes

Boil the Potatoes

Peel and chop the potatoes into quarters. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.

Drain and Mash

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

Preparing the Seasonal Vegetables

Toss and Roast Vegetables

Preheat the oven to 400°F (200°C). In a large bowl, toss the mixed seasonal vegetables with olive oil, salt, black pepper, and garlic powder.

Bake the Vegetables

Spread the vegetables evenly on a baking sheet and roast in the oven for 20-25 minutes, or until they are tender and slightly caramelized.