Roasted Tomahawk Ribeye Steak With Cremini Mushroom Ragù, Rosemary Butter Sauce & Sautéed Baby Spina
by Enzo Fargione,
For the Tomahawk Ribeye Steaks:
- 1 (36-ounce) Certified Piedmontese Tomahawk ribeye steak
- 1½ tablespoons extra-virgin olive oil
- 1 teaspoon of minced garlic
- 1 rosemary sprig, chopped
- 1 thyme sprig, chopped
- 2 sage leaves, chopped
In a small bowl, combine oil, garlic, peppercorns, rosemary, thyme, and sage. Rub mixture all over the steak and set aside at room temperature for at least one hour before cooking.
For the Rosemary Brown Butter Sauce:
- 3½ tablespoons butter
- ½ cup beef stock, hot
- ½ sprig fresh rosemary, finely chopped
- Salt and ground white pepper, to taste
To a saucepot over medium heat, add the butter and cook until it begins to brown, about 10 minutes. Add the fresh rosemary and set aside to cool for 15 minutes. Place the hot stock in a blender and slowly add the butter to emulsify. Season with salt and pepper and keep warm until serving.
For the Cremini Mushroom Ragù:
- 4 ounces cremini mushrooms, sliced
- 1 medium shallot, thinly sliced
- ½ teaspoon minced garlic
- 1½ ounces prosciutto, thinly sliced in wide julienne strips
- 2 tablespoons butter
- 2 sage leaves, chopped
- Salt and ground white pepper, to taste
- 2 ounces chicken broth
- 2 basil leaves, chopped
In a medium pan over medium-high heat, add the butter and brown the prosciutto. Add the sage, shallots, and garlic and cook until translucent. Add the mushrooms and sauté for about a minute. Pour in the chicken broth and reduce the liquid by half. Add salt and pepper to taste. Remove from heat, stir in the basil, and set aside while cooking the steaks.
To Cook the Steaks & Sautéed Baby Spinach:
- Salt
- 5 ounces baby spinach
- ½ teaspoon minced garlic
- 1 tablespoon extra-virgin olive oil
- Ground white pepper
Preheat oven to 360°F. In a very hot pan (preferably cast iron), sear the steak on both sides. Transfer the steak to a small sheet pan over an elevated cooling rack. Salt the steak on both sides and bake for 10 to 12 minutes (convection oven) or 12 to 15 minutes (conventional oven). When the internal temperature of the steak registers 125°F, remove from oven, tent with aluminum foil, and rest for at least 4 to 5 minutes.
Immediately before serving, in a very hot pan, delicately sauté the spinach with the garlic, olive oil, salt, and white pepper, just until the spinach starts to wilt.