Ribeye Steaks & Green Beans with Roasted Tomato Vinaigrette & Chili-Gorgonzola Butter

A steak like this does not show up a lot in my kitchen and for good reasons. I follow a primarily plant-based diet. Kale and quinoa will make the cut. Ribeye, not so much. When I first saw this recipe in Curtis Stone’s What’s for Dinner? There are several components to this steak dish, it’s hard to tell whether it’s worth the effort. I do know instantly that my reluctant flexitarian and meat-eating husband would absolutely go bonkers with a steak like this. Don’t feel bad for him, we do eat out. Nonetheless, he loves a good steak, ribeye and prime rib, are among his favorites. Once every few months or on special occasions, steaks will make the appearance on the table. When they do, I want it to be spectacular. That makes him happy. Who can blame him? My dad is like that too.

Gorgonzola, tomatoes and green beans is a frequently-used flavor combination for steaks. In fact, anything that goes well together in a cheese burger will invariably make a steak sing. The richness of the blue cheese butter melting into the steak is very appealing. A vinaigrette, enhanced by the smoky and sweet flavor of the roasted tomatoes, gives the steak the depth of flavor. The proverbial icing on the cake, or the vegetable complement to the meat, is the grilled green beans. For a vegetables lover, the green beans are must have. The farmers markets are filled with farm fresh and tender green beans this time of the year.

This is a complete, hearty and delectable dish that would satisfy the most discerning tasters, especially those who crave a chunky juicy piece of steak. The steak could have been better if I chose a thicker cut, over 1-inch thick. I like my steak medium rare and any thinner cut would have been too dry and too well done for my taste. Moral of the story: choose the thickness of the ribeye carefully, based on how rare or well done you want the steak to be cooked.

Would have preferred a rarer and thicker steak

 

This is the last week cooking along with Curtis Stone at IHCC. It is time to bring out all the stops to honor him with the best known Australian food, the hamburger, on steriod — a ribeye steak dish.

In the last six months cooking along with Curtis, I’ve cooked more protein dishes than I normally do: grilled rack of lamb, lobster rolls, tuna ceviche and scallops. All equally delectable and fun to do. It’s hard to pick a favorite. His recipes are easily accessible for an average home cook. That’s his biggest asset!