Jul 14 2026
Restaurants›Avanzare Italian Dining›Bistecca Rosemarino Recipe

Bistecca Rosemarino Recipe

Inspired by Avanzare Italian Dining
Time1h
Serves2

Ribeye, hand-cut by Chef Tony, topped with a white wine and gorgonzola cheese sauce. Served with roasted vegetables and mashed potatoes.

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Ingredients

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For the Ribeye Steak

For the White Wine and Gorgonzola Sauce

For the Roasted Vegetables

For the Mashed Potatoes

Method

Preparing the Ribeye Steak

  1. 1

    Season the Steak

    Rub the ribeye steaks with olive oil, salt, black pepper, and fresh rosemary. Let them sit for about 30 minutes to absorb the flavors.

  2. 2

    Cook the Steak

    Preheat a grill or skillet over medium-high heat. Cook the ribeye steaks for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove from heat and let rest.

Making the White Wine and Gorgonzola Sauce

  1. 3

    Sauté Garlic

    In a saucepan over medium heat, add a little olive oil and sauté the minced garlic until fragrant, about 1 minute.

  2. 4

    Add Wine

    Pour in the white wine and let it simmer for about 3-4 minutes until reduced by half.

  3. 5

    Add Cream and Cheese

    Stir in the heavy cream and bring to a gentle simmer. Add gorgonzola cheese, salt, and black pepper. Stir until the cheese is melted and the sauce is smooth.

Roasting the Vegetables

  1. 6

    Prepare Vegetables

    Preheat your oven to 400°F (200°C). Toss bell peppers, zucchini, and red onion with olive oil, salt, and black pepper.

  2. 7

    Roast Veggies

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized.

Making the Mashed Potatoes

  1. 8

    Cook Potatoes

    In a large pot, bring salted water to a boil. Add the peeled and cubed potatoes and cook until tender, about 15-20 minutes. Drain well.

  2. 9

    Mash and Mix

    Return the drained potatoes to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

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