Bistecca Rib – Eye Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss halved baby potatoes with 2 tbs olive oil, 1 tsp chopped rosemary, 3 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated. Spread in a single layer cut-side down.

Roast for 25–30 minutes, or until potatoes are golden brown and tender when pierced with a fork. Shake the pan halfway through to promote even browning. Keep warm in the oven (turned off) if ready before the steak.

Prepare vegetables

Reduce oven temperature to 400°F (200°C) after potatoes have roasted for at least 10 minutes (or if potatoes are done, set to 400°F). On a separate baking sheet, toss carrots, zucchini, and red pepper with 1 tbs olive oil, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper in a single layer.

Bake for 15–20 minutes until vegetables are tender and edges begin to caramelize. Stir once halfway through cooking. Remove from oven and keep warm.

Bring steak to room temperature & season

Remove the 12 oz rib-eye from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides generously with 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Preheat pan

Place a heavy-bottomed skillet (cast-iron preferred) over high heat until very hot, about 5 minutes. Add 1 tbs olive oil and swirl to coat; it should shimmer and just begin to smoke.

Sear and baste

Place the steak in the hot pan and sear undisturbed for 2.5–3 minutes, until a deep brown crust forms. Flip the steak and add 1 tbs unsalted butter, the 2 smashed garlic cloves, and 2 sprigs of fresh thyme to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak continually (basting) for another 2.5–3 minutes for medium-rare (internal temp 125–130°F / 51–54°C). Adjust time ±1–2 minutes for desired doneness.

Check doneness with an instant-read thermometer. Remove the steak to a cutting board and tent loosely with foil. Let rest for 5–7 minutes to allow juices to redistribute.

Slice the rested rib-eye against the grain into 1/4–1/2-inch thick slices (optional) or serve whole. Arrange roasted potatoes and baked vegetables alongside the steak on each plate.

Spoon any butter and pan juices from the skillet over the sliced steak. Garnish potatoes and vegetables with chopped parsley and serve with lemon wedges on the side if desired.