Steakhouse Ribeye (serves 1–2)
Ingredients
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1 thick ribeye steak (1–1½ inches)
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Kosher salt
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Fresh cracked black pepper
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1–2 tbsp neutral oil (or beef tallow)
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Optional: butter, garlic, rosemary or thyme
Steps
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Bring steak to room temp
Take it out of the fridge 30–45 minutes before cooking. -
Season aggressively
Pat dry. Salt and pepper both sides generously. That crust needs confidence. -
Get the grill or pan HOT
Cast iron or grill, high heat. Add oil right before the steak. -
Sear
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Grill or pan: ~3–4 minutes per side for medium-rare
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Don’t move it while searing—let the crust form.
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Optional butter baste (chef move)
Toss in butter, smashed garlic, and herbs during the last minute. Spoon it over the steak. -
Rest
Pull it off and rest 5–10 minutes. Non-negotiable.
Classic Baked Potato
Ingredients
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1 large russet potato
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Olive oil
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Kosher salt
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Butter (lots)
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Optional toppings: sour cream, chives, cheese
Steps
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Prep
Scrub potato, poke it a few times with a fork. Rub with oil and salt. -
Bake
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Oven: 425°F / 220°C
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Directly on the rack or on a tray
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Bake 50–60 minutes until the skin is crisp and the inside is fluffy.
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Finish
Slice it open, fluff with a fork, load with butter (don’t be shy).
Pro tip
That glossy look on the steak? That’s either butter baste or steak juices + rest time doing their thing. Finish with flaky salt if you want to feel fancy.
If you want, I can:
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Dial this for pan-only cooking
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Help you hit exact doneness
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Or turn this into a full steakhouse spread (veg + sauce 👀)