Products Used in this Recipe

Yuca Fries with Bone-In Ribeye

4 Servings
Total Time 20 minutes


For the Steaks

  • 4 ea. 16oz. Bone-In Ribeye
  • Kosher salt and Freshly coarsely ground black pepper to taste
  • 6 tablespoons canola oil

For the Broccoli

  • 2 10-ounce packages frozen broccoli
  • 3 tablespoons freshly squeezed lemon juice from 1 lemon
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


For the Steaks

  • Preheat oven to 400°F.
  • Season steaks with salt and pepper.
  • In skillet, heat 3 tablespoons of canola oil for 2 steaks on medium-high heat until almost smoking.
  • Sear steaks 2 minutes on each side then place on a roasting rack.
  • Repeat with the remaining two steaks.
  • Roast in oven 8-10 minutes on each side for medium-rare.
  • Please adjust time if your steak is bigger or smaller, or if you like it more or less done.

For the Yuca Fries

  • While the steaks are in the oven preheat fryer to 350°F.
  • Place the yuca fries, 1lb. at a time in the fryer (do not overload basket) and carefully lower the basket.
  • Cook for 3-4 minutes. Do not overcook.
  • Remove from fryer and drain on paper towel lined plate.
  • Season to taste.

For the Broccoli

  • While the steaks are in the oven place broccoli in a steamer basket set inside a pot of boiling water.
  • Steam, covered, until crisp-tender, 3-5 minutes.
  • Transfer broccoli to a serving bowl and toss with remaining ingredients.

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