American · Dinner
Wyoming Grilled Buffalo Ribeye Steak Plate
Wyoming high plains tradition reading a bone-in buffalo ribeye steak grilled hard for a deep char then rested under herb butter, plated with smashed Yukon Golds and grilled broccolini for the Mountain State weekend steakhouse plate of clean game depth.
$$$
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
430Calories
31gProtein
34gFat
0gCarbs
0gSugar
0gFiber
85mgSodium
116mgChol
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Instructions
1
Prep
Pat both ribeyes dry and bring to room temperature 30 minutes ahead. Halve potatoes if larger than a golf ball. Trim broccolini. Mince 6 garlic cloves, smash the remaining 2. Pick and finely chop rosemary and thyme. Halve both lemons.
2
Boil
Bring potatoes to a boil in salted water over high 5 minutes. Drop to medium, simmer 16 minutes until fork-tender. Drain. While potatoes cook, season both ribeyes with 1 tsp fine sea salt and 0.5 tsp black pepper, rub each with 1 tbsp neutral oil.
3
Build
Melt 60g butter in the dry pot over low 60 seconds. Add 2 tsp rosemary, 2 tsp thyme, minced garlic 30 seconds. Tip potatoes back in with milk and 0.5 tsp fine sea salt, smash roughly with a fork until creamy-textured.
4
Sear
Heat a large grill pan over high 5 minutes until smoking hot. Lay both ribeyes undisturbed 4 minutes per side for medium-rare, internal 130°F (54°C). Transfer to a board.
5
Rest
Top each ribeye with smashed garlic, remaining 1 tsp rosemary and thyme, and remaining 10g butter divided between them. Tent loosely with foil, rest 8 minutes. Meanwhile, toss broccolini with 1/4 cup olive oil, red pepper flakes, 0.5 tsp fine sea salt.
6
Grill
Lay broccolini on the same hot grill pan 4 minutes total, turning once, until charred at florets and crisp-tender.
7
Plate
Mound smashed potatoes on each plate, lay ribeye over with all butter-herb juices spooned across. Drape broccolini alongside, finish each steak with flaky salt and remaining 0.5 tsp black pepper, rest 1 lemon half on rim of each plate.
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
- 600g (21.2 oz) bone-in buffalo ribeye steak
- 600g (21.2 oz) Yukon Gold potatoes
- 300g (10.6 oz) broccolini
- 80g (2.8 oz) unsalted butter
- 4 tsp fresh rosemary leaves
- 4 tsp fresh thyme leaves
- 8 garlic cloves
- 1/4 cup extra-virgin olive oil
- 2 tbsp neutral oil
- 120ml (1/2 cup) whole milk
- 4 tsp flaky sea salt
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 0.5 tsp red pepper flakes
- 2 medium lemons