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Tuscan-Spiced Cowboy Cut Ribeye

by , Chef, Grana, Jamesport, New York

Tuscan-Spiced Cowboy Cut Ribeye

Serves 4 to 6

  • 4 Certified Piedmontese cowboy cut ribeye steaks
  • Spice Rub
  • 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.

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