Ribeyes will always be part of our story. The first time we ever met in early April of 2020, the world was shut down and the grocery store was the only place open. So we wandered the aisles together, brought home a couple of ribeyes, and cooked them in a quiet kitchen. It was simple, unexpected, and somehow the perfect beginning. Ever since, ribeyes have been a favorite meal and a fond memory for us.
So this week, we wanted to bring that same feeling back: cozy, elevated, no fuss, and full of nostalgia. But we also wanted to give you something new.
This is the first time we’re offering two different ways to cook your steak: a classic stovetop method and our personal favorite: sous vide. If you’ve never used a sous vide before, this is such a fun week to try it. It’s nearly impossible to overcook anything with it, which means your ribeyes will turn out perfect every single time (a gift with grocery prices being what they are). And if you already have one at home, you know exactly why we love it.
Whether you go sous vide or stovetop, we built this menu to feel like a little steakhouse-at-home moment: buttery, crisp Hasselback potatoes, a bright butter lettuce salad, and a rosemary Negroni that pairs so beautifully with the richness of the ribeyes.
We hope this meal brings you the same sense of ease, comfort, and connection that those very first ribeyes brought us.
Kevin & Kate
Rosemary Negroni
Steakhouse Ribeyes & Hasselback Potatoes
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
Two Ways to Cook Your Steaks
This week we’re giving you two options for cooking your ribeyes: sous vide or stovetop-to-oven. Choose whichever fits your kitchen setup.
If you already own a sous vide, you know why we love it. It’s the most reliable way to cook any protein perfectly every single time. With the cost of groceries right now, it’s one of the best ways to protect your investment. The inside cooks gently to the exact temperature you choose, and all you have to do is give it a quick sear to finish.
If you’re cooking on the stovetop, that method is just as delicious seared in a hot cast iron or stainless steal skillet with butter, herbs, and a brief finish in the oven will still give you an incredible crust and a tender center.
If You Want to Invest in a Sous Vide
We use ours multiple times a month, not just for steak. It’s also amazing for pork tenderloin, pork chops, chicken breasts, easy bagged vegetables, and even homemade sweet vermouth. It has quickly become one of our favorite cooking tools and methods!
Our Sous Vide Tools:
Choose Any Cut You Love
We’re using ribeyes this week — they’re our favorite for tenderness and flavor, but feel free to choose whatever you love: New York strip, sirloin, or filet mignon. Just keep in mind that different cuts may need slight timing adjustments based on thickness and weight.
Temperature Guide for Doneness
A quick breakdown to help you choose your ideal cook:
Rare: 125°F
Medium-Rare (our favorite): 129–135°F
Medium: 140–145°F
Medium-Well: 150°F
For sous vide, set the water bath to the temperature that matches your preference. For stovetop, aim to pull your steaks 5–10 degrees before your final temperature, they’ll rise slightly while they rest.
Potato Options
We used russet potatoes for the Hasselbacks, but large Yukon Golds are another great option. They’re softer, naturally buttery, and have a beautiful creamy texture. The key is finding ones big enough to slice into fans. Use whichever you prefer or whichever looks best at the store.
Don’t Skip the Shallot Herb Butter
A finishing butter is one of the easiest ways to elevate a steak, and this one adds the perfect amount of brightness and richness. Don’t skip it! Be sure your butter is softened before mixing. If you’re in a time crunch, microwave it in short bursts, rotating every 8–10 seconds so it softens without melting.
Leftover Idea: Shallot Herb Butter Pasta
This butter is unbelievable tossed with warm pasta. Add a splash of reduced cream, fresh Parmesan, and either sautéed mushrooms or shrimp. A beautiful next-day dinner.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
we hope you enjoy this week. and as always,
Keep the Plates Full and the Spark Alive
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