Tuscan Ribeye Recipe

Bring steak to room temperature

Remove the ribeye from the refrigerator 45–60 minutes before cooking so it reaches room temperature. Pat dry with paper towels.

Make the marinade: In a small bowl combine 3 tbs olive oil, chopped rosemary, thyme, minced garlic (3 cloves), lemon zest, red wine vinegar, kosher salt and black pepper. Whisk to combine.

Coat the steak: Rub the marinade all over the ribeye, pressing it into the meat. Let sit at room temperature for 30–45 minutes (or refrigerate up to 2 hours covered if prepping ahead). If refrigerated, bring back to room temperature before cooking.

Preheat: Position a heavy cast-iron skillet (or other heavy skillet) on the stovetop and preheat oven to 400°F (200°C). Heat the skillet over medium-high heat until very hot, about 5 minutes.

Sear the steak: Add a thin film of olive oil to the hot skillet. Place the ribeye into the pan and sear without moving for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side 3 minutes. Sear the edges for 30–60 seconds, holding the steak with tongs to render the fat cap.

Finish in the oven: Transfer the skillet to the preheated oven to finish cooking. For medium-rare (internal temp 125–130°F / 52–54°C) roast 6–10 minutes depending on thickness. Use an instant-read thermometer and remove the steak 5°F (3°C) below target since it will carryover cook.

Rest: Transfer the steak to a cutting board and tent loosely with foil. Rest 10–12 minutes before slicing so juices redistribute.

After removing the rested steak, carefully return the skillet to medium heat. Add 1 tbs butter and swirl to melt. If pan is very dry, add 1–2 tsp olive oil to prevent burning.

Sauté aromatics: Add the minced shallot and sauté 1–2 minutes until translucent. Add the 2 cloves minced garlic and sauté 30 seconds until fragrant, taking care not to brown.

Add sun-dried tomatoes: Stir in the julienned sun-dried tomatoes and cook 30–45 seconds to release flavor.

Deglaze: Pour in 1 cup dry white wine (or chicken stock) and scrape up browned bits from the pan with a wooden spoon. Simmer briskly until reduced by about half, 3–4 minutes.

Enrich the sauce: Reduce heat to low and whisk in 1/2 cup heavy cream and 2 tbs butter. Simmer gently 1–2 minutes until sauce slightly thickens.

Finish with cheese and greens: Stir in 1/4 cup grated Parmesan until melted, then add 2 cups packed baby spinach and cook just until wilted, about 1 minute. If using, stir in capers. Season the sauce with 1/2 tsp salt and 1/4 tsp black pepper, then add 1 tbs fresh lemon juice to brighten.

Adjust consistency: If sauce is too thick, loosen with 1–2 tbs warm water or stock. Taste and adjust salt/pepper.

Slice the rested ribeye: Using a sharp knife, slice the steak against the grain into 1/2-inch thick slices. Arrange on a warmed platter or individual plates.

Spoon the Tuscan pan sauce over the sliced steak, making sure to include the wilted spinach and sun-dried tomatoes.

Garnish: Sprinkle chopped parsley and a pinch of flaky sea salt over the steak. Serve immediately.