We all love a flavorful ribeye steak. In fact, it just might be our ultimate member favorite.
This juicy cut comes from the center of the rib section, boasting a smooth, rich texture. Its flavor is—you guessed it—undeniably beefy.
Thanks to their fat content, ribeye steaks are a great candidate for grilling on an open flame until lightly charred and medium rare in the middle. Then, dress it up any way you like. We prefer roasted garlic or a bright chimichurri.
How to Cook Ribeye Steak
The ButcherBox Kitchen shows you how to use a cast iron pan over high heat for a great ribeye steak.
Our Favorite Recipe for Ribeye Steak
We love a one-pan meal, especially when it’s a flavorful ribeye over an easy sweet potato hash.
Ingredients
- 2 pkg ButcherBox Ribeye Steaks
- 1 Tbsp smoked salt
- 1 Tbsp black pepper
- 2 Tbsp olive oil
- 2 Tbsp butter
Sweet Potato Hash
- 6 cloves garlic minced
- 1 small onion small dice
- 1 medium sweet potato small dice
- ½ c raw cashews
- 1 c brussel sprouts shaved
- ½ c dried cranberries
- 2 Tbsp sherry vinegar
- ½ c feta cheese optional
Instructions
- Preheat oven to 400℉.
- Bring steaks to room temperature and season with smoked salt and pepper.
- Preheat cast-iron skillet on high heat. Add olive oil to hot pan, once oil starts to smoke sear steaks on both sides for 2-3 minutes. Add butter and baste for 30 seconds, then remove steaks and set aside.
- In the same skillet reduce heat to medium heat. Add garlic and onions to skillet and sauté for 1 minute, then add cashews and sauté for another minute. Add sweet potatoes and sauté for 5 minutes, stirring frequently.
- Add shaved Brussels sprouts, dried cranberries and vinegar to skillet. Sauté for 30 seconds and season to taste with kosher salt and black pepper.
- Place steaks on top of sweet potato hash and place in oven for 5-10 minutes. Remove the steaks when thermometer inserted into the thickest part reads 120℉. Check texture of sweet potatoes and remove from oven when soft. Gently mix in feta cheese.
- Serve steak with hash and a little extra drizzle of olive oil and sherry vinegar. Enjoy!
Notes
For Grain-Finished Steaks:
When pan searing, grilling, or any other direct heat method; increase the cook time by 1-2 minutes depending on your desired temperature. The grain finished beef has more intramuscular fat in it, which insulates the meat from the heat. Therefore you need to cook the grain finished ribeyes slightly longer than the grass fed equivalent.
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