Tuscan Ribeye Chop
Searless Tuscan Ribeye Chop with herb and sea salt seasoning, cooked in a Wolf Convection Oven for perfect medium-rare flavor. Yield: 4-6 servings, Prep Time: 10 min, Cook Time: 1½ hours.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rothliving.com.
Cooking tools:
- Roasting pan
- Roasting rack
- Griddle
- Instant-read thermometer
- Oven
- Pastry brush
- Ladle
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Pepper mill
- Aluminum foil
- Plate
Ingredients
- 3 pounds bone-in beef ribeye chop
- 4 tablespoons olive oil
- 1 cup extra virgin olive oil
- 2 garlic cloves, chopped
- 2 anchovy filets, chopped
- 1/2 cup sea salt, coarsely ground (Maldon)
- 1/4 cup fresh basil
- 1/4 cup Italian parsley
- 2 tablespoons fresh sage
- 1 tablespoon fresh ground pepper
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