Ribeye Piperade Recipe
Dry-aged and pasture-raised ribeye, grilled over oak and topped with a cherry tomato and local Carmen pepper piperade. Served with Carolina Gold rice and sautéed spinach. Topped with fried onions.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ribeye
Piperade
Carolina Gold Rice
Sautéed Spinach
Fried Onions
Method
Grilling the Ribeye
- 1
- 2
Grill the Ribeye
Place the ribeye steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness.
Making the Piperade
- 3
Sauté Vegetables
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced onion and garlic, sauté until softened.
- 4
Add Peppers and Tomatoes
Add sliced Carmen peppers and cherry tomatoes to the skillet. Season with salt and black pepper. Cook for about 10 minutes until softened.
Cooking Rice
- 5
Prepare Rice
In a saucepan, combine Carolina Gold rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
Sautéing Spinach
- 6
Cook Spinach
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Add fresh spinach and cook until wilted. Season with salt and black pepper.
Frying Onions
- 7
Plating
- 8
Serve
Plate the grilled ribeye steak, top with piperade, and serve alongside Carolina Gold rice and sautéed spinach. Garnish with fried onions.