- dry-aged rib eye steak, cut about 1 ½’ thick
- 1 clove of garlic, crushed and peeled garlic
- 1 teaspoon chopped fresh chopped herbs – rosemary and thyme
- 4 teaspoons Albereto Extra IGP Tuscan Olive Oil
- fresh squeezed lemon juice
- 5 cups of chicken stock
- 2 tablespoons + ¼ cup of Badia a Coltibuono Extra Virgin Olive Oil
- 1 onion, minced
- 3 garlic cloves, minced
- 1 cup dry red wine
- ½ cup of parsley, chopped fine
- ½ lemon
- Freshly ground black pepper
- ¼ Parmigiano -Reggiano, grated + more to serve
- a good handful of purple or red table grapes
Time: 1 hour
- Bring Stock to a simmer in medium saucepan.
- Heat 2 tablespoons of olive oil in a sauté pan over medium heat. Add the farro and toast, stirring frequently, about 5 minutes. Stir in the onion and garlic and cook to soften for another 2 minutes. Add wine. Let it boil up. Stir the contents until the wine is completely absorbed/evaporated. Reduce heat and add a ladleful of stock to just cover the farro. Stir, stir stir… don’t stop! Repeat this process until there is no stock left. Taste frequently and don’t stop stirring until the farro is tender with a slight bite, about 20-25 mints. Adjust salt.
- Turn off the heat. Stir in the ¼ cup of olive oil, the grated cheese, parsley and a squeeze of lemon. Salt and pepper to taste. Add more oil if need be. It should have a nice sheen to it. Garnish with grapes. Serve with additional grated cheese.
- Grilled Ribeye
- Dry the steak with paper towels. Rub in the garlic and herbs. Pat a tablespoon of the spiced salt onto each side. Let the steak sit at room temperature for an hour.
- 15 minutes before you ae ready, fire up the grill. Charcoal should be grey ash, gas 450-500°F.
- Lay the steaks across the grill and cover. In two minutes turn them at a right angle to get nice diamond shaped hatching. Cover and cook another two minutes. Flip the steak and repeat the process. Cooking time is 4 minutes per side for a total of 8 minutes.
- Remove to a carving board and rest the meat for 5 minutes. Give it a squeeze of lemon juice.
- Slice around the bone (save it for someone special – not the dog). Carve against the grain into ½ inch slices. Arrange the slices on a platter. Pour the run-off juices over. Give the meat another squeeze of lemon and a drizzle of EVOO.
- Recipes adapted from Zachery Peleccio’s -Eat with Your Hands
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