The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
Believe it or not, there’s not much to cooking a great steak! A ribeye is a beautiful cut of meat with marbling that creates the mouthwatering steakhouse flavor we know and crave.
Thankfully, a ribeye is just as easy to serve as it is to cook. I consider myself a traditionalist, so all that’s needed for the ultimate steak dinner is a nice minimal seasoning, a side of vegetables and a warm potato mash. It doesn’t get easier than that!
- Cook time:
- Prep time:
- Total time:
- 2 ribeyes, 1 1/2 - 2 inch thick
- 4 Roma tomatoes (halved) or 2 beefsteak tomatoes (quartered)
- Cracked black pepper
- Kosher salt
- Canola oil
- Herb butter, for serving
- Mashed potatoes, if desired
- Wrap ribeyes in paper towels and place on a platter to rest in the refrigerator. This will allow the outer layer of the ribeyes to dry before grilling.
- Preheat the oven to 500°F. Place a dry cast-iron skillet in the oven as it warms.
- Once the oven is preheated, remove the skillet (be sure to wear oven mitts) and place on the stove over high heat for 5 minutes.
- Remove the steaks from the fridge and rub with canola oil, salt and pepper on all sides.
- After 5 minutes, sear the ribeyes for 30 seconds on each side to get a sear.
- Place the skillet in the oven and cook for 2.5 minutes on each side, depending on your preference for doneness. I prefer medium.
- Remove the steaks and allow to rest for 3 minutes on a plate before slicing. Top with your favorite herb butter.
- Coat the tomatoes in olive oil, salt and pepper and grill in a cast-iron skillet over high heat, about 7 minutes per side. Serve alongside the steaks with your favorite mashed potatoes, if desired.