Food & Drink

Recipe: The perfect 14-ounce ribeye steak

Never mess up steak again with this incredibly easy grilling recipe for 14-ounce ribeyes. This is the meal that chef and restaurateur Ryan DePersio prepares at every one of his summer backyard gatherings because it always delivers, and couldn’t be simpler.

14-ounce Ribeye Steak with Rosemary Lemon Oil

3 ribeye steaks, 14 ounces each
¼ cup chopped thyme in ⅛ cup of olive oil
2 rosemary sprigs
2 tbsp. chopped rosemary in ⅛ cup of olive oil
2 lemons (juiced and zested)

Make sure your grill is on medium heat so it doesn’t flame up at the meat.

Brush your raw, room-temperature steaks with thyme-infused olive oil, season with sea salt and pepper and place on grill. Grill for 3 minutes then spin halfway to make hatch marks. Grill for another 3 minutes. Flip steaks and repeat. Using rosemary sprigs, brush steaks with thyme oil every spin and turn. Once steaks have an internal temperature of 135 degrees F, they should be perfectly medium-rare. Total cook time is 10-12 minutes. After that, take the meat off the grill and let it rest for 5 minutes.

Place chopped rosemary in a pot with oil and warm on grill for 10 minutes.

Slice steak and place on top of fingerling potatoes.

Stir lemon juice, lemon zest and wam rosemary oil in a bowl. Spoon over steak.

Charred Fingerling Potatoes

2 pounds fingerling potatoes
½ cup olive oil
1 tsp. chopped garlic
1 tbsp. diced shallots
Sea salt & pepper to taste

Cover potatoes with water in a pot and bring to a boil. As soon as the water boils, shut the heat off. When cool, take out of the water and slice potatoes lengthwise 1/4 inch thick.

Toss potatoes in 2 tbsp. of olive oil, season with salt and pepper. Place on grill to char for 1-2 minutes each side. When done, place in a bowl with diced shallots and chopped garlic, toss and place on platter.