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Pan-Roasted Ribeye With Garlic Browned Butter & Rosemary Vinaigrette

by , Chef, Osteria Langhe, Chicago, Illinois

Pan-Roasted Ribeye With Garlic Browned Butter & Rosemary Vinaigrette

Serves 4

Serve this savory, herbaceous vinaigrette directly over Certified Piedmontese ribeye for an unforgettable meal.

    • For The Steaks:
    • 4 boneless Certified Piedmontese ribeye steaks
    • Salt, to taste
    • Pepper, to taste
    • For The Polenta:
    • ¼ cup polenta
    • 1½ cups milk
    • 6 tablespoons butter, diced
    • For The Bacon-Wrapped Onions:
    • ½ cup grated Grana Padano cheese (or substitute Parmigiano-Reggiano cheese)
    • 20 peeled cipollini onions (or substitute pearl onions)
    • 10 slices bacon
    • 20 toothpicks
    • For The Vinaigrette:
    • 5 cloves garlic
    • 8 tablespoons butter
    • ½ cup red wine vinegar
    • 1 large sprig rosemary
    • 2 tablespoons honey
    • Microgreens or arugula for serving (optional)

    Preheat the oven to 375°F. Allow steaks to sit at room temperature for 30 minutes before cooking. Season steak generously with salt and pepper. Sear the steaks in a hot cast iron pan on both sides until golden brown. Transfer to oven to cook until the steaks reach desired internal temperature. Remove the steak from the pan and let rest.

    Meanwhile, bring the milk to a boil and add polenta. Season the mixture with salt and stir for 30 minutes. Add the butter to the polenta. Taste and season with salt and pepper.

    Wrap the Cipollini onions with a half strip of bacon and stick a tooth pick through to hold the bacon. Roast for 15 minutes, until bacon is crispy. (The onions will be cooked.)

    Roast garlic cloves: Put the garlic cloves in a small baking dish with about a half cup of water; the garlic cloves should not be completely submerged. Roast for 15 minutes, or until the tops are golden brown and soft when pierced with a knife. Meanwhile, in a saucepan, melt butter and let it cook gently, stirring until browned. Be careful to not let the butter burn; cook until it is a golden dark brown color. Take the butter off the heat and add vinegar, rosemary, honey, roasted garlic, salt, and pepper to taste. Transfer to a blender and blend. (The garlic and honey will emulsify the sauce into a smooth consistency.)

    Transfer the steak back to the oven to heat up for 5 minutes, then allow to rest for 5 minutes. Slice the steak and serve on top of the polenta. Place the crispy bacon onions around and drizzle with vinaigrette. Add microgreens or dressed arugula leaves for color if desired. Wine Pairing: Barbaresco. We love Marchesi di Gresy, Martinenga Barbaresco 2011. It has great structure with delicate fruit for a match made in heaven.

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