Grilled Bone-In Ribeye with Holiday Herb Salad & Cured Meat Starter
Ingredients:
For the Ribeye Steak:
1 bone-in ribeye steak (2–2.5 inches thick, about 24–32 oz)
1 tbsp olive oil
Coarse kosher salt
Freshly ground black pepper
2 sprigs fresh rosemary
2 cloves garlic, smashed
1 tbsp butter
For the Mixed Green Herb Salad:
1 cup arugula
1/2 cup radicchio, torn
2 radishes, thinly sliced
1 tsp olive oil
1/2 tsp lemon juice
Salt & pepper to taste
Garnish: Fresh rosemary sprigs
For the Cured Meat Plate (Optional Starter):
4–6 slices prosciutto or beef carpaccio
Olive oil drizzle
Cracked pepper and shaved Parmesan
Optional: capers or arugula garnish
Instructions:
Prep the Ribeye:
Let steak rest at room temp for 30–45 minutes before cooking.
Pat dry, rub with olive oil, and season generously with salt and black pepper.
Grill the Steak:
Heat grill or cast iron pan to high heat.
Sear steak 3–4 minutes per side for a good crust. Use tongs to sear edges.
Add garlic, rosemary, and butter; baste for flavor.
Transfer to a 400°F (200°C) oven for 5–8 minutes (or grill indirectly) until internal temp hits ~130°F (54°C) for medium-rare.
Rest steak for 10 minutes before slicing thickly.
Prepare the Salad:
Toss arugula, radicchio, and radish with olive oil, lemon juice, salt, and pepper.
Garnish with rosemary sprigs for a festive touch.
Optional Starter Plate:
Arrange cured meat slices on a chilled white plate.
Drizzle lightly with olive oil, season with black pepper.
Add shaved Parmesan, arugula, or capers if desired.
Serve:
Present sliced ribeye on a rustic wooden board, sprinkle with more cracked pepper and a few rosemary leaves.
Add salad to the side, and serve warm with candlelight, twinkling lights, and good company.