A beautifully aged steak is marinated with fresh herbs, good-quality olive oil and garlic, then seared to perfection before serving. For the ultimate in indulgence and sophistication, it’s served with a rich, velvety sauce.

Print Recipe

Serves or Makes: 8 entrées
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes (+ 1 hour marinating time)

Ingredients

Marinade and Steak

1 cup (250 mL) Good quality olive oil
1/4 cup (60 mL) Red wine vinegar
1 oz. (30 g) Fresh oregano leaves, bruised
1 oz. (30 g) Fresh thyme sprigs, bruised
10 Cloves garlic, smashed
1 tsp. (5 mL) Red chili flakes (0.2 g)
8 Carve™ Premium Ontario Beef – Ribeye (3.5 lb/1.6 kg)

Parmesan Cream Sauce

1/4 cup (60 mL) Dry white wine
2 Garlic cloves, smashed
2 Fresh bay leaves
1 Sprig fresh thyme (0.5 g)
1 tbsp. (15 mL) Whole black peppercorns
1/2 tbsp. (7 mL) Coriander seeds
4 cups (1 L) 35% whipping cream
1 cup (250 mL) Grated Parmesan cheese (5 g)

Assembly for each steak:

1/4 tsp. (1 mL) Each salt and pepper
2 tbsp. (30 mL) Canola oil
4 tsp. (20 mL) Unsalted butter (20 g)
2 Garlic cloves, smashed
1 tsp. (5 mL) Fresh thyme leaves (0.2 g)
1/4 cup (60 mL) Packed baby arugula (0.5 g)
Sides, as per service

Directions

  1. Marinade and Steak: In blender, pulse oil, vinegar, oregano, thyme, garlic and chili flakes until emulsified. Pour half of the mixture into full-size deep hotel pan. Arrange steaks in single layer in pan; top with remaining marinade, turning to coat. Cover and refrigerate for at least 1 hour.
  2. Parmesan Cream Sauce: In saucepan, combine wine, garlic, bay leaves, thyme, peppercorns and coriander seeds; cook until wine is reduced by half. Add cream; cook for 3 minutes to reduce. Stir in Parmesan.
  3. Assembly for Each Steak: Remove 1 steak from hotel pan, allowing excess marinade to drip off; pat dry. Season with salt and pepper. Heat oil in 8-inch (20 cm) cast iron skillet set over medium-high heat; sear steak for about 4 minutes per side or until browned. Add butter, garlic and thyme; cook, basting with pan drippings, for about 3 minutes or until medium-rare. Transfer to rack; let stand for 5 minutes.
  4. Add 1/2 cup (125 mL) Parmesan Cream Sauce to skillet; simmer until heated through. Slice steak and arrange on serving plate; pour sauce over top. Garnish with arugula. Serve with sides.

Tips

  • Ribeye may be marinated for up to 1 day for maximum flavour.
  • Serve with Mediterranean-inspired sides, such as sautéed mixed mushrooms, rosemary roasted potatoes and wilted rapini.
  • For more luxurious flavour, stir 2 tbsp (30 mL) of cold butter into finished sauce.
  • Steaks can also be cooked sous-vide, then pan-seared to finish.

Nutrition Facts

Per 1 assembled steak with 1/2 cup (125 mL) sauce

Calories 1210
Fat 110g
Saturated Fat 45g
Trans Fat 1g
Cholesterol 310mg
Sodium 1050mg
Carbohydrate 7g
Fibre 1g
Sugars 0g
Protein 48g

 

Carve Premium Ontario Beef is available exclusively at Flanagan Foodservice. Learn more about Carve, place an order, or become a customer of Flanagan’s.

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