Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

18 oz bone-in for bold flavour. Gaja Dagromis, Barolo, Piedmont, Italy dark cherry, spice & truffle notes

Remove the 18 oz bone-in ribeye from the refrigerator 45–60 minutes before cooking. Pat dry thoroughly with paper towels (this promotes a better crust).

Bring to room temperature

Season the steak generously on all sides. Sprinkle 2 tsp kosher salt evenly and 1 tsp freshly ground black pepper, pressing gently so the seasoning adheres.

Preheat an oven to 400°F (200°C). Place a large cast-iron skillet or heavy oven-safe pan on the stovetop and heat over high for 5 minutes until very hot.

Add 1 tbs neutral oil to the hot pan and swirl to coat. Carefully place the steak, fat cap side down if present, into the skillet. You should hear a loud sizzle—do not move the steak for 2–3 minutes to form a crust.

After 2–3 minutes, using tongs, flip the steak and sear the other side 2 minutes. Sear the edges by holding the steak with tongs and pressing the fatty edge to render and brown for 30–60 seconds.

Reduce heat to medium-high. Add 2 tbs unsalted butter, smashed garlic cloves, 3 thyme sprigs, and 1 rosemary sprig to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the steak continuously for 1–2 minutes to build flavor and crust.

Transfer the skillet to the preheated oven to finish cooking. For an internal temperature of: medium-rare 125–130°F (about 6–8 minutes in the oven), medium 135°F (about 9–11 minutes). Use an instant-read thermometer inserted into the thickest part without touching bone to check doneness.

Remove the steak from the oven when it reaches 5°F below your target temperature (it will climb while resting). Transfer to a cutting board and tent loosely with foil. Let rest for 8–10 minutes to allow juices to redistribute.

Slice the steak against the grain into 1/4–1/2-inch slices. Spoon any resting juices over the slices before serving.

After transferring the steak to rest, place the skillet with fond back on medium heat (use caution—the handle will be hot). If there's excessive fat, spoon off all but about 1 tbs.

Add the minced shallot to the pan and sauté 1–2 minutes until softened and translucent, scraping up browned bits from the bottom with a wooden spoon.

Pour in 1 cup dry red wine (Barolo recommended) and bring to a simmer, reducing by about half (5–8 minutes) while scraping the fond—this concentrates the wine's dark cherry, spice and truffle notes into the sauce.

Add 1 cup beef stock and continue to simmer until the sauce is slightly thickened, about 4–6 minutes.

Remove the pan from heat and whisk in the 2 tbs cold cubed butter one piece at a time to emulsify and enrich the sauce. Season with up to 1 tsp freshly ground black pepper and salt to taste.

Taste and adjust seasoning. Spoon the warm sauce over the sliced steak or serve alongside in a small pitcher. The wine-forward, dark cherry and truffle notes will complement the beef.

Certified Angus Beef® bone-in ribeye (about 18 oz, 1.5–2 inches thick)

Kosher salt

Freshly ground black pepper

Neutral high smoke point oil (canola, grapeseed, or vegetable)

Unsalted butter

Garlic cloves, smashed

Fresh thyme sprigs

Fresh rosemary sprig

Shallot, finely minced

Dry red wine (Barolo or other dry red)

Beef stock

Cold unsalted butter, cubed

Freshly ground black pepper (for sauce)

Salt (to taste)

Certified Angus Beef®

Make Certified Angus Beef® Recipe in just 1h 20m. 18 oz bone-in for bold flavour. Gaja Dagromis, Barolo, Piedmont, Italy dark cherry, spice & truffle notes

Certified Angus Beef®

Descriptors

Tasting Notes

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