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Recipe: Pepper Crusted Bone-in Ribeye With Potato Chips and Castelvetrano Olives

This is a great Friday night dinner and perfect for family style serving. It always impresses guests and yet is surprisingly easy to make. Don’t skip seasoning the steaks ahead, and bringing them to room temperature before putting them on the grill. Castelvetrano olives are my favorite, but any olives from the olive bar will do.

Serves: 4

Tools: Spark temperature probes

Passive Prep Time: 1 hour (bring meat up to room temp)

Active Prep Time: 10 Minutes

Grill Time: About 30 minutes


  • (2) 1 1⁄2 lb bone-in Ribeye steaks about an inch thick
  • 4 tablespoons coarse cracked black peppercorns
  • 1 tablespoon kosher salt
  • 2 tablespoons grassfed finishing butter
  • 1 bag thick cut kettle cooked potato chips
  • 1⁄2 cup Castelvetrano olives - you find these in the olive bar at the grocery store


Step 1: Salt your steaks on both sides to season. Then sprinkle with pepper and press lightly into the meat. Let the steaks come to room temperature.


Step 2: Set your grill to heat to 500 degrees, attach the probes and set them to your desired steak wellness temperature. When the grill has reached 500 degrees, place the steaks on the grill and insert the probes straight into the side until they reach the middle of the steak. Flip your steak when you have reached about 30 degrees lower than desired temp, then cook until desired temp is reached. Actual amount of time will vary depending on the thickness of the steak.

Step 3: Remove steaks from the grill and let rest for about 10 minutes.


Step 4: Slice the steaks on a board for the table. A spoonful of the butter on top of the steaks is a lovely finishing touch. Serve with the potato chips and olives.


Photography and Styling by Morgan Ione Photography

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