Linz Heritage Reserve Ribeye Recipe
12oz. premium angus / spinach / blistered tomatoes / gorgonzola butter / roasted bone marrow butter sauce + spaghetti
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Ingredients
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Main Ingredients
Gorgonzola Butter
Roasted Bone Marrow Butter Sauce
Method
Cooking the Ribeye
- 1
Prepare the Steak
Take the ribeye steak out of the refrigerator and let it come to room temperature for about 30 minutes. Season generously with salt and black pepper on both sides.
- 2
Blistering the Tomatoes
- 3
Prepare the Tomatoes
In a separate pan, heat a bit of oil over medium-high heat. Add the tomatoes and cook until they blister and soften, about 5-7 minutes. Season with salt and pepper.
Cooking the Spinach
- 4
Sauté the Spinach
In the same skillet used for the steak, add the fresh spinach. Cook over medium heat until wilted, about 3-4 minutes. Season with salt and pepper.
Making Gorgonzola Butter
- 5
Prepare the Gorgonzola Butter
In a bowl, combine softened unsalted butter, gorgonzola cheese, minced garlic, chopped parsley, salt, and pepper. Mix until well combined and set aside.
Making Roasted Bone Marrow Butter Sauce
- 6
Roast Bone Marrow
Preheat the oven to 450°F (232°C). Place the bone marrow in a baking dish and roast for about 15-20 minutes until soft and bubbly.
- 7
Prepare the Sauce
In a saucepan, melt the unsalted butter over medium heat. Add the chopped shallots and cook until translucent. Pour in the white wine and let it reduce by half. Add the roasted bone marrow and fresh thyme, cooking for an additional 5 minutes. Season with salt and pepper.
Cooking the Spaghetti
- 8
Cook the Spaghetti
In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
