American · Dinner
Cowboy Cut Ribeye
Cowboy cut bone-in ribeye seared and basted in garlic butter to a deep crust and rosy centre, rested and served over a loaded baked potato.
$$$
15 minsPrep
75 minsCook
90 minsTotal
HardLevel
Nutrition per serving
1020Calories
68gProtein
72gFat
28gCarbs
1gSugar
2gFiber
680mgSodium
195mgChol
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Instructions
1
Prep
Heat oven to 200C/400F. Bring both ribeyes to room temperature and season all over with salt and cracked pepper.
2
Roast
Bake both potatoes directly on the oven rack over medium heat at 200C/400F for 60 minutes until the skin is crisp and the centre soft.
3
Sear
Brown both ribeyes in oil over high heat, 3 minutes a side until a deep crust forms on each bone-in steak. Work in batches if needed to avoid crowding the pan.
4
Reduce
Add the butter, garlic, and thyme, and baste both steaks over medium heat 3–4 minutes until each reaches 54C for medium-rare.
5
Rest
Rest the steaks loosely covered 8 minutes so the juices redistribute and the centres stay evenly pink.
6
Plate
Split both potatoes and load each with sour cream, cheddar, and scallions. Plate beside the rested, sliced ribeyes.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) bone-in ribeye steak
- 4 tbsp neutral oil
- 80g (2.8 oz) butter
- 6 garlic cloves
- 4 sprigs thyme
- 600g (21.2 oz / 2 large) baking potato
- 120g (4.2 oz) sour cream
- 60g (2.1 oz) cheddar
- 4 scallions
- 2 tsp black pepper