How To Make Fleming’s Bone-In Ribeye Recipe
A succulent steak served with garlic butter and crispy potatoes.
Serves:
Ingredients
- 4 bone-in ribeye steaks, 1 1/2 inches thick
- 2 tsp of kosher salt
- 1 tsp of black pepper
- 2 tbsp of olive oil
- 4 tbsp of unsalted butter, softened
- 3 cloves of garlic, minced
- 4 large russet potatoes, peeled and sliced thinly
- 1/2 cup of canola oil
Instructions
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Preheat the oven to 350°F.
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Season the steaks with salt and pepper on both sides and let them come to room temperature.
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In a large skillet, heat the olive oil over high heat. Sear the steaks for 2-3 minutes on each side until a crust forms.
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Transfer the steaks to a baking sheet and bake at 350°F for 10-15 minutes or until cooked to your liking.
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While the steaks are cooking, mix the minced garlic and softened butter together and set aside.
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In a separate skillet, heat 1/2 cup of canola oil over medium-high heat. Fry the sliced potatoes in batches until crispy and golden brown. Drain on paper towels and season with salt.
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Once the steaks are done, let them rest for a few minutes before topping each with a spoonful of garlic butter and serving with the crispy potatoes.
Nutrition
- Calories : 704kcal
- Total Fat : 52g
- Saturated Fat : 18g
- Cholesterol : 145mg
- Sodium : 1452mg
- Total Carbohydrates : 24g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 35g
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