Tuscan Ribeye & Watercress Salad
by Lucas Kyriakos, Chef, Lucky Lou's, Wethersfield, Connecticut
- 1 14-ounce Certified Piedmontese boneless ribeye
- Canola oil, drizzle
- 1 cup Pinot Grigio
- 1 sprig rosemary
- 6 ounces butter
Season ribeye with salt and pepper on both sides. Heat a drizzle of canola oil in a pan over high heat, then pan sear the ribeye on each side until desired doneness. Remove the steak and set aside to rest. Deglaze the pan with Pinot Grigio. Simmer over low heat, then add the rosemary and fold in the butter.
- 2 cups watercress
- 1/4 cup feta cheese
- ¼ cup cherry tomatoes
- Salt and pepper to taste
Toss the watercress, feta, and cherry tomatoes together. Drizzle some pan sauce over the salad for dressing and season with salt and pepper. Drizzle pan sauce over the ribeye and serve alongside the salad.