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Recipe:Roasted Thick Ribeye Steak

with Roasted Fingerlings
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

This beautifully marbled steak pairs flawlessy alongside delicious fingerling potatoes in a meal fit for a king. 


Serving Size
  • Black Angus Beef Thick Ribeye Steaks, thawed

    2.25 lbs per package
    Qty 2.5 lbs.
  • Himalayan Pink Salt

    1 bottle
    Qty 2 Tbsp.
  • Extra Virgin Olive Oil

    Qty 3 Tbsp.
  • Fingerling Potatoes

    Qty 2 lbs.
  • Coarse Sea Salt

    1 bottle
    Qty to taste
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty to taste


  1. Preheat oven to 450°F. Season steak with salt and pepper.
  2. Cut potatoes in half lengthwise and season with salt and pepper. Place in an oven tray with 1 Tbsp. of olive oil. Bake for 20-30 minutes or until golden and tender.
  3. While potatoes are roasting, heat olive oil in a large cast-iron skillet on medium high. Add the steaks and sear on both sides for 3-4 minutes, or until browned.
  4. Transfer skillet to oven and roast for another 10 minutes or until it reaches an internal temperature of 125°F for medium rare.*
  5. Remove steaks from skillet and let rest for 5 minutes. Serve with roasted potatoes on the side. *USDA recommends cooking beef to a minimum internal temperature of 145°F

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