Pan-Seared Ribeye With Crispy Potatoes, Cherry Tomato Sauté, and Whipped Cotija Cheese Recipe
- by Chef David Rose
- Last updated Aug 1, 2023
When you want to get away from the busy day-to-day of life, spend some quality time with friends and family, and get back to nature, there’s only one solution: camping! When you think of camping dinners, you probably imagine hot dogs on a stick and bags of chips. And while those are camping classics, they don’t have to be the only thing on your menu. This vacation, bring the steakhouse along for the ride with our pan-seared ribeye with crispy potatoes, cherry tomato sauté, and whipped cotija cheese recipe!
Why We Love This Ribeye Recipe
Whether you’re exploring the great outdoors in the wilderness, glamping in style, or setting up a tent in your own backyard, this recipe is sure to make everyone a happy camper. From the juicy and oh-so-tender ribeye topped with a sweet vegetable sauté to perfectly crispy seasoned potatoes atop a creamy, salty cheese sauce, every part of this recipe can be accomplished over a fire made with your own two hands (or a grill if you prefer!).
Tools You’ll Need Before You Start
- 1 Cast-Iron Pan
- Sous Vide and Hot-Water Bath Container
- 1 Vacuum-sealable or Ziploc Bag
- 1 Saucepan with Lid
- 1 Paper Towel-Lined Plate
How to Make Pan-Seared Ribeye With Crispy Potatoes, Cherry Tomato Sauté, and Whipped Cotija Cheese
Just because you’re cooking outdoors, that doesn’t mean you can’t eat well! And the star of this meal is just about as good as it gets: Two 14 oz. Omaha Steaks Private Reserve® Ribeyes. This beautifully marbled behemoth is bursting with rich, buttery flavor for bites that melt in your mouth. Hand-selected by our master butchers, it’s extra-aged for at least 35 days for maximum tenderness and triple-trimmed to deliver the perfect experience.
Chef Tip: Save yourself time and effort by doing your prep work at home. Cut/prepare your vegetables, blanch your potatoes, and measure and portion out all seasonings in advance for a seamless cooking experience.
1. Sauté the Wilderness Way
If you’ve never sautéed candy-like cherry tomatoes over a roasting, crackling campfire, you’re in for a treat! To get started, add olive oil to your cast-iron pan and place it over your campfire (or on a grill set to high heat). Next, add your mild onions, sweet peppers, pungent garlic, and a pinch of salt and pepper, and allow them to sauté for 4 to 5 minutes until they’re wonderfully tender and caramelized.
Now you’re ready to add your juicy and fresh cherry tomatoes and sauté for another 2 minutes until they’re slightly blistered. Next, add your savory beef stock, sauté, and allow to reduce in volume by half, which should only take about 45 seconds. Now add your creamy butter and remove the pan from the heat, tossing the sauce until it emulsifies. Finally, season with salt and pepper as needed!
2. Sous Vide Savory Steak Perfection
This method of cooking the perfect ribeye may take a little longer, but you’ll understand why it’s worth it when you take that first glorious bite! If you’re camping away from home, you’ll want to start the first step the night before you leave by thawing your steaks in the refrigerator overnight. Once thawed, remove them, pat dry with paper towels, and then season liberally on all sides with salt, pepper, and half a teaspoon of your rich and earthy cumin. Then allow them to come to room temperature for about 20 to 25 minutes while you set your sous vide hot-water bath to 125 degrees Fahrenheit.
Next, put your perfectly seasoned steaks, piney rosemary, minty thyme, and pungent garlic cloves in a vacuum-sealed or Ziploc bag and cook in your hot-water bath for one hour. Once an hour has passed, remove the steaks from the bag, add grapeseed oil to your cast-iron pan over the campfire (or high-heated grill), and sear on one side for about 45 seconds, or until a nice crust has formed. Now add your creamy butter, flip the steaks, butter-baste them, and cook for another 45 seconds. Lastly, remove them from the heat and allow them to rest for six to eight minutes before slicing and topping with your delicious cherry tomato sauté.
3. Say “Cheese” and Whip it Good
Whipped cotija cheese: fancy to say, simple to make! To create this salty, tangy, smooth cheese, first add heavy cream to a saucepan over your campfire (or high-heated grill) and bring to a boil. Next, simply add your crumbly cotija cheese, tangy and sweet cream cheese, salt, pepper, and mild garlic powder to the pan, whisk until everything is well incorporated, and allow it to simmer for two minutes until it’s reached a sauce-like consistency. That’s it! Just cover it to keep it warm and move on to your final step.
4. Crisp Up Some Potatoes
Time to make some delicious and crispy potatoes! Start by seasoning your sliced and blanched potatoes with half of your salt, pepper, and sweet paprika. Next, add grapeseed oil to your cast-iron pan over the fire (or high-heated grill) and fry the seasoned slices for two to three minutes on one side until they’re wonderfully golden brown and crispy. Then flip the slices and season them with the remaining dry seasonings, frying them for another two to three minutes. When they’re ready, drain them on a paper towel-lined plate to remove excess oil.
Now it’s finally time to feast on your campfire meal! To plate this amazing recipe, spread a generous dollop of your warm whipped cotija cheese on the bottom of a plate, top it with the crispy potatoes, and garnish with citrusy chopped cilantro. Enjoy it with your perfectly prepared and rested ribeye and cherry tomato sauté!
Pan-Seared Ribeye With Crispy Potatoes, Cherry Tomato Sauté, and Whipped Cotija Cheese
Cherry Tomato Sauté
- 1 cup yellow onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1/2 cup cherry tomatoes
- 2 garlic cloves, thinly sliced
- 4 tablespoons olive oil
- 1/2 cup beef stock
- 1 tablespoon unsalted butter
- 2 14 oz. Omaha Steaks Private Reserve® Ribeyes
- 2 tablespoons cumin
- 4 tablespoons grapeseed oil
- 2 tablespoons unsalted butter
- 1 thyme sprig
- 1 rosemary sprig
- 2 cloves garlic
Whipped Cotija Cheese
- 1 cup heavy cream
- 1/2 cup cotija cheese
- 1/2 cup cream cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 lb. Yukon gold potatoes, sliced crosswise into 1/2” pieces, blanched in salted boiling water for 6 minutes
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons paprika
- 6 tablespoons grapeseed oil
- 1/2 cup chopped cilantro
Cherry Tomato Sauté
- Add olive oil to cast-iron pan on high heat on a grill or over a campfire and add onions, peppers, garlic, and a pinch of salt and pepper. Sauté for 4 to 5 minutes until vegetables are caramelized and tender.
- Add cherry tomatoes and sauté an additional 2 minutes until tomatoes are slightly blistered.
- Add beef stock, sauté, and reduce by half in volume; about 45 seconds. Add butter, remove from heat, toss until pan sauce emulsifies, and season to taste with salt and pepper.
- Thaw steaks in refrigerator overnight, then remove, pat dry with paper towels, liberally season on both sides with salt, pepper, and 1/2 tablespoon of cumin, and bring to room temperature on counter for 20 to 25 minutes.
- Set sous vide hot-water bath to 125 degrees.
- Place seasoned steaks, thyme, rosemary, and garlic cloves in a vacuum-sealed or Ziploc bag and cook in hot-water bath for 1 hour.
- Remove steaks from bag, add grapeseed oil to a cast-iron pan on high heat on a grill or over a campfire, and sear on one side for about 45 seconds until a nice crust has formed. Then add butter, flip steaks, butter baste, and cook for another 45 seconds. Remove from heat and rest steaks for 6 to 8 minutes before slicing and topping with cherry-tomato sauté.
Whipped Cotija Cheese
- Add heavy cream to a saucepan on high heat on a grill or over a campfire and bring to a boil.
- Add cotija cheese, cream cheese, salt, pepper, and garlic powder, whisk until well incorporated, and simmer for about 2 minutes until it has a sauce-like consistency. Cover and keep warm.
- Season potatoes with half of dry seasonings.
- Add grapeseed oil to large cast-iron pan on high heat on a grill or over a campfire, fry potato slices 2 to 3 minutes on one side until golden brown and crispy. Flip potatoes, season with remaining dry seasonings, and fry an additional 2 to 3 minutes.
- Drain potatoes on paper towel-lined plate.
- Plating: Spread a generous dollop of whipped cotija cheese on the bottom of a plate, top with crispy potatoes, and garnish with chopped cilantro.
More Ribeye Recipes and Tips
- Tomahawk Ribeye with Spicy Lobster Butter
- Ribeye Philly Cheesesteak
- Grilled Ribeye with Arugula Salsa Verde & Grilled Fingerling Potatoes with Romesco
- Parmesan-Crusted Ribeye with Garlic Mashed Potato Purée and Wok-Fried Green Beans
- The Butcher’s Guide: What is a Ribeye?
- How to Grill the Perfect Ribeye
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