Ribeye Steak Recipe

Marinate the Steak

In a bowl, mix together olive oil, salt, black pepper, garlic powder, and rosemary. Rub this mixture all over the ribeye steaks and let them marinate for at least 30 minutes at room temperature.

Preheat the Grill

Preheat your grill to high heat (around 450°F or 232°C) to ensure a good sear on the steak.

Grill the Steak

Place the marinated ribeye steaks on the grill. Grill for about 4-5 minutes on each side for medium-rare, or until desired doneness. Use a meat thermometer to check the internal temperature; it should read 130°F (54°C) for medium-rare.

Rest the Steak

Once done, remove the steaks from the grill and let them rest for 5-10 minutes before slicing.

Rinse the Rice

Rinse the white rice under cold water until the water runs clear to remove excess starch.

Cook the Rice

In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed.

Fluff the Rice

Remove from heat and let it sit covered for 5 minutes. Then fluff the rice with a fork before serving.

Prepare the Potatoes

Peel the potatoes and cut them into thin strips for fries.

Heat the Oil

In a deep fryer or a large pot, heat the vegetable oil to 350°F (175°C).

Fry the Potatoes

Carefully add the cut potatoes to the hot oil in batches, frying until golden brown and crispy, about 5-7 minutes per batch. Remove and drain on paper towels.

Season the Fries

While the fries are still hot, season them with salt to taste.

Prepare the Vegetables

Wash and dry the mixed salad greens. Halve the cherry tomatoes and slice the cucumber.

Mix the Salad

In a large bowl, combine the salad greens, cherry tomatoes, and cucumber.

Make the Dressing

In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper to taste.

Dress the Salad

Pour the dressing over the salad and toss gently to combine just before serving.