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Tuscan-Style Cowboy Ribeye

Rocco Gizzo

Servings

2

Prep Time

15 minutes

Cook Time

30 minutes

Cuisine

Italian

Category

Dinner

A thick-cut Snake River Farms cowboy ribeye simply seasoned with salt and pepper, then finished with an herbaceous chili oil inspired by the one my grandfather has been making for years. Rich, deeply marbled beef with a bold, savory finish that feels perfect for slowing down and spending Father’s Day at home.

Tuscan-Style Cowboy Ribeye

Ingredients

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    • 1 Snake River Farms Cowboy Ribeye

    • 1 teaspoon of salt per pound of steak

    • Pepper, as needed

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    • 1/2 cup extra virgin olive oil

    • 3 garlic cloves, grated

    • 2 tablespoon fresh rosemary, finely chopped

    • 2 tablespoons parsley, finely chopped

    • 3 to 4 chili peppers, finely chopped

    • Small handful of basil, torn

    • Salt, to taste

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    • 2 (15oz) cans cannellini beans, drained and rinsed

    • 1/4 cup parsley, finely chopped

    • 1/2 red onion, finely diced

    • Handful of fresh basil, torn

    • Salt & Pepper, to taste

    • White balsamic, to taste

    • EVOO, to taste

    Directions

    1. Optional, but dry brine the steak overnight. Pat your steak completely dry, then season the steak with 1 tsp of salt per pound. Place the seasoned steak on a sheet pan with a wire rack, and transfer to the fridge for 12-24 hours.

    2. In a small bowl, combine all the Italian Chili Oil ingredients. Mix until fully combined, then taste and adjust salt and EVOO as needed. Set aside at room temperature.

    3. Remove the steak from the fridge 1 hour before cooking, and leave it uncovered on the counter.

    4. While the steak is coming to room temp, mix all the Tuscan White Bean Salad ingredients together in a bowl. Taste, and adjust seasoning as needed, then set aside in the fridge.

    5. Set up your grill with two zones, one zone should be ripping hot while the other zone should be off/cool. Then let the grates fully heat for at least 15 minutes.

    6. While the grill is heating up, season the steak. If you dry brined the steak, then only season the steak with pepper. If you did not dry brine the steak, then season it with salt & pepper.

    7. Sear over direct heat for 3-4 minutes and develop a nice crust. Flip, and continue searing for another 3-4 minutes. Render the fat cap, then move the steak to the indirect temp. Close the lid and cook until the internal temp is 125ºF

    8. Immediately after pulling the steak from the grill, spoon the Italian Herb Oil over the steak, and allow the steak to rest for 12 to 15 minutes.

    9. Slice the steak against the grain and finish with more herb oil. Serve with the Tuscan White Bean Salad and enjoy!