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Tuscan-Spiced Ribeye With Red Wine Tomato Sauce

Tuscan-Spiced Ribeye With Red Wine Tomato Sauce

Serves 2

    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.

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