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Prime Ribeye Steak Recipe

$38 Main Course

About This Dish

Our prime ribeye steak is a masterpiece of culinary excellence, featuring perfectly marbled beef cooked to your preference and finished with aromatic herbs. Accompanied by roasted seasonal vegetables and a rich red wine jus, this dish represents the pinnacle of steakhouse dining.

Prep Time

15 minutes

Cook Time

20 minutes

Serves

4 people

Ingredients

For the Steaks:

  • 4 prime ribeye steaks (8 oz each), 1-inch thick
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 sprigs fresh thyme
  • 2 cloves garlic, crushed
  • Coarse sea salt and freshly cracked black pepper

For the Red Wine Jus:

  • 1 cup red wine (Cabernet Sauvignon or Merlot)
  • 1 cup beef stock
  • 2 shallots, minced
  • 2 tablespoons cold butter
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste

For the Roasted Vegetables:

  • 1 pound baby potatoes, halved
  • 1 bunch asparagus, trimmed
  • 8 oz mushrooms, quartered
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Fresh rosemary sprigs
  • Salt and pepper to taste

Instructions

  1. Prepare the steaks: Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Season generously with salt and pepper on both sides.
  2. Start the vegetables: Preheat oven to 425°F. Toss potatoes with olive oil, garlic, rosemary, salt, and pepper. Roast for 20 minutes, then add asparagus and mushrooms for the last 10 minutes.
  3. Heat the pan: Heat a cast iron skillet over high heat until smoking. Add olive oil and swirl to coat.
  4. Sear the steaks: Place steaks in the hot pan and sear for 3-4 minutes without moving them. This creates a beautiful crust.
  5. Flip and finish: Flip steaks and add butter, thyme, and garlic to the pan. Tilt pan and baste steaks with the aromatic butter for 3-4 minutes for medium-rare.
  6. Rest the steaks: Remove steaks to a warm plate and tent with foil. Let rest for 5 minutes to redistribute juices.
  7. Make the jus: In the same pan, add shallots and cook for 1 minute. Add wine and reduce by half. Add stock and thyme, reduce until syrupy. Whisk in cold butter and strain.
  8. Serve: Slice steaks against the grain, arrange with roasted vegetables, and drizzle with red wine jus.

Chef's Tips

  • Use a meat thermometer: 125°F for rare, 135°F for medium-rare
  • Don't press down on the steaks while cooking
  • Let the pan get very hot before adding the steaks
  • Resting is crucial - it allows juices to redistribute
  • Save the pan drippings for the most flavorful jus
  • Pair with a bold red wine like Cabernet Sauvignon