Tuscan-Spiced Cowboy Cut Ribeye
by David Plath, Chef, Grana, Jamesport, New York
- 4 Certified Piedmontese cowboy cut ribeye steaks
- ¼ cup ground coriander
- 1 teaspoon ground allspice
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- 1 teaspoon ground fennel seed
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- Kosher salt to taste for cooking
Combine all ingredients, reserve 1 teaspoon of spice rub for the sauce.
Rub ribeye steaks with spice mixture, wrap in plastic wrap, and refrigerate for 8 hours or overnight.
When ready to cook, preheat oven to 400°F. Season steaks with kosher salt and sear in a hot, oven-proof skillet on both sides. Transfer to oven to finish cooking, approximately 4 to 5 additional minutes.
To serve, pool Prepare Tuscan-Spiced Red Wine & Tomato Sauce (recipe follows) on the plate and place ribeye on top.
Tuscan-Spiced Red Wine & Tomato Sauce
- 5 teaspoons butter
- ½ teaspoon minced garlic
- 1 teaspoon Spice Rub
- 2 tablespoons tomato paste
- 1 cup red wine
Add 1 teaspoon butter, garlic, and spice mixture to saucepan and sauté, but do not brown. Add tomato paste and cook for 2 minutes. Add red wine and continue cooking until sauce is reduced to about ? cup, then add butter and whisk in. Strain before serving.
Pairing: Mattabella Famiglia Red from Mattebella Vineyards in Southold, New York; this red has dark fruit flavors, a hint of oak, and soft tannins, and pairs well with the spice blend used in this recipe.