Bistecca Griglia Recipe

Bring to room temperature

Remove the 11 oz ribeye from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels.

Season

Rub both sides lightly with 1 tablespoon olive oil. Season generously with 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat so it adheres.

Preheat grill

Preheat a grill or cast-iron skillet to high heat (450–500°F / 230–260°C). If using a gas or charcoal grill, ensure grates are clean and well-oiled to prevent sticking.

Sear and cook

Place the steak on the hottest part of the grill or skillet. Sear for 3–4 minutes without moving to develop a crust. Flip and sear the other side for 3–4 minutes for medium-rare (internal temp ~125–130°F). For medium, cook 4–5 minutes per side (~135°F).

Baste with butter and aromatics

In the last 1–2 minutes of cooking, add 1 tablespoon butter, the crushed garlic clove and rosemary/thyme sprig to the skillet (or a small cast iron pan if grilling). Tilt the pan slightly and spoon the melted butter and aromatics over the steak repeatedly (baste) to add flavor.

Rest

Remove the steak to a cutting board and loosely tent with foil. Rest for 6–8 minutes to allow juices to redistribute before slicing.

Slice and serve

Slice the steak against the grain into 1/4–1/2-inch slices and plate alongside fries and a spoonful of green salsa. Serve immediately.

Prepare potatoes

Cut the potatoes into 1/4–1/2-inch matchsticks. Rinse under cold water to remove surface starch, then soak in cold water for 20–30 minutes (or up to 2 hours) to yield crispier fries.

Dry and preheat oil

Drain and thoroughly pat the potato sticks dry with clean towels. In a deep pot or pan, heat 2 cups oil to 325°F (163°C) for the first fry. Use a thermometer for accuracy.

First fry (blanch)

Fry the potatoes in small batches for 3–4 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels.

Increase heat and second fry

Raise oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels.

Season

While still hot, sprinkle fries with 1 tsp fine sea salt and 1/4 tsp ground black pepper. Toss gently to distribute. Keep warm in a low oven (200°F / 95°C) if not serving immediately.

Cook tomatillos (optional)

For a brighter, cooked salsa: place the rinsed tomatillos on a rimmed baking sheet under the broiler or in a hot skillet and char or soften for 6–8 minutes, turning once, until blistered. Alternatively, use raw tomatillos for a fresher flavor.

Blend

In a blender or food processor combine the tomatillos (charred or raw), 1/2 cup packed cilantro leaves, 1 jalapeño (stemmed and seeded if less heat desired), 1/4 cup chopped onion, 1 tablespoon fresh lime juice, and 1/2 teaspoon salt. Pulse to a slightly chunky consistency or blend smooth per preference. Add 1 teaspoon olive oil if you want a silkier texture.

Adjust seasoning

Taste and adjust salt, lime, or heat. If too tart, add a pinch of sugar (optional). Transfer to a small bowl and refrigerate briefly if making ahead; serve at room temperature or chilled.

Serve

Spoon a few tablespoons of green salsa alongside the sliced ribeye or serve in a small ramekin for dipping fries and meat.