Disossata Alla Robespierre Recipe
Grilled hand-carved ribeye steak topped with rosemary, garlic, green peppercorn, and olive oil, served on a bed of arugula and grape tomatoes
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Ingredients
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For the Ribeye Steak
For the Salad
Method
Cooking the Ribeye Steak
- 1
Prepare the Ribeye
Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes. This helps in even cooking.
- 2
Season the Steaks
Rub the steaks with olive oil, then season generously with salt and black pepper on both sides.
- 3
Prepare the Herb Mixture
In a small bowl, combine minced garlic, chopped fresh rosemary, and green peppercorns. Mix well and set aside.
- 4
- 5
Flip and Add Herbs
Flip the steaks over and immediately spread the herb mixture on top. Grill for an additional 4-5 minutes for medium-rare doneness.
- 6
Rest the Steaks
Remove the steaks from the grill and let them rest for 5 minutes before slicing. This allows the juices to redistribute.
Preparing the Salad
- 7
Combine Salad Ingredients
In a large bowl, add arugula and halved grape tomatoes.
- 8
Dress the Salad
Drizzle olive oil and balsamic vinegar over the salad. Season with salt and black pepper to taste.
- 9
Toss the Salad
Gently toss the salad to combine all the ingredients evenly.
