ribeye steak

Ribeye Steak

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.

One Pan Smoky Ribeye With Sweet Potato Hash

4.73 from 11 votes
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Protein: Beef
Cut: Ribeye Steak
Diet: Gluten Free
Course: Brunch, Main Course
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 people

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!
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