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Recipe: Boneless Rib Eye

Rank: Intermediate

Time execution: 1 hr 35 min

Can be served for: 1 person


  • 3 tablespoons chili powder

  • 3 tablespoons cayenne powder

  • 3 tablespoons garlic powder

  • 3 tablespoons dried basil and oregano

  • 3 tablespoons dried basil and oregano

  • 2 (23-ounce) boneless rib-eye steak

  • Pan Smashed Potatoes, recipe follows

  • Fried Artichoke Hearts, recipe follows

  • 5 small Yukon gold potatoes

  • 3 tablespoons unsalted butter

  • Salt and freshly ground black pepper

  • Salt and freshly ground black pepper

  • 2 tablespoon sour cream

  • 2/3 cup chopped green onions

  • 2/3 cup crispy cooked bacon

  • 4 artichoke hearts. canned

  • 3 cups all-purpose flour

  • 3 cups vegetable oil


  1. Preheat oven to 450 degrees F. Preheat a grill to high.

  2. To Prepare Steak:

  3. Combined all dry rub ingredients in a deep bowl, take steak and dredge in mixture, making sure dry rub covers entire steak. Then put steak on a hot grill about 4 minutes a side until slightly charred, at this point the steak will be rare. Put in oven to cook to desired temperature: 20 minutes for medium rare, 30 minutes for medium and 35 minutes for medium well.

  4. To assemble dish: Place steak on oval dish, topped steak with potatoes. Surround plate with chokes.

  5. Wash the potatoes well, then cut in quarters, and drop in boiling water for 25 minutes or until fork tender. Drain potatoes well. In a saute pan melt the butter. When bubbling add the potatoes. Season with salt and pepper, to taste. Start smashing potatoes with a back of a fork until potatoes gather in the pan. Finish potatoes by topping them with sour cream, green onions and bacon.

  6. Preheat the oil in a fryer or a deep pot to 450 degrees F. Take artichoke hearts out of can, drain well, and toss in flour. Pat the excess flour off the chokes, and drop hearts in fryer oil and fry for about 3 minutes. Remove to a paper towel lined plate. Season with salt and pepper.

Source: Boneless Rib Eye

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