What is served with the ribeye?

The ribeye is typically served with crushed fingerling potatoes, which complement the rich flavor and texture of the steak. Fingerling potatoes have a firm texture that contrasts nicely with the tenderness of the ribeye, while the crushing process enhances their surface area, allowing for better seasoning and flavor absorption. This pairing is a classic choice in many steakhouses, as the creamy and buttery nature of the potatoes harmonizes with the savory, juicy characteristics of the ribeye.

The other options do not align with traditional steak accompaniments. Crispy quinoa offers a lighter, more health-focused option, which typically wouldn't be paired with a hearty cut of meat like ribeye. Buttermilk panna cotta and brown sugar caramel cream are both desserts, and desserts are generally served after the main course rather than as accompaniments to the steak itself.