Tuscan-Spiced Ribeye With Red Wine Tomato Sauce
by David Plath, Chef, Grana, Jamesport, New York
Tuscan Spice Rub
- ¼ cup ground coriander
- 1 teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon fennel seed
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 2 (10-ounce) Certified Piedmontese boneless ribeye steaks
- Kosher salt to taste
- Canola oil, as needed
Combine all ingredients. Reserve 1 teaspoon of spice rub for the sauce.
Rub ribeye steaks with spice rub, wrap in plastic wrap, and refrigerate for 8 hours or overnight.
When ready to cook, preheat the oven to 400?. Add the oil to a cast iron pan over medium-high heat. Season the spice-rubbed steaks with kosher salt and sear both sides. Transfer to the oven to finish cooking for an additional 4 to 5 minutes, or to desired internal temperature. Serve ribeye steaks with Red Wine Tomato Sauce (recipe follows).
Red Wine Tomato Sauce
- 5 teaspoons butter
- ½ teaspoon minced garlic
- 1 teaspoon Tuscan Spice Rub
- 2 tablespoons tomato paste
- 1 cup red wine
Add 1 teaspoon butter to a saucepan with garlic and spice mixture and sauté but do not brown. Add tomato paste and cook for 2 minutes. Add red wine and reduce to about 1/3 cup. Add remaining 4 teaspoons butter and whisk in. Strain before serving.