Entrée, Reds

Bone-In Ribeye with Roast Brocolini & Bagna Cauda Sauce

Yield: Serves 2

Chef: Chef Brian Streeter

Bone-In Ribeye with Roast Brocolini & Bagna Cauda Sauce


  • 1 bone-in ribeye, about 24 oz.
  • Salt and pepper
  • 1/2 C. extra virgin olive oil
  • 2 Tbsp. unsalted butter
  • 8 cloves garlic, minced
  • 12 anchovy filets, chopped
  • 2 Tbsp. vegetable oil
  • 1 Tbsp. unsalted butter
  • 2 rosemary sprigs
  • 1 lemon, cut in half
  • 2 bunches baby broccoli
  • 2 Tbsp. extra virgin olive oil
  • 2 cloves garlic, minced
  • Salt and pepper


Preheat oven to 500°F. Generously season the ribeye steak on both sides with salt and pepper and set aside.

To make the bagna cauda sauce, place the olive oil and butter in a small saucepan over medium heat. Add the garlic and anchovy and cook to soften the garlic and to dissolve the anchovy in the sauce. Briefly blend with a hand-held immersion blend. Reserve in a warm spot.

Set a heavy, wide-bottom pan over high heat. Add the vegetable oil to the pan and set the steak in the center of the pan. Sear over high heat until brown. Turn the steak over to the other side. Once the second side of the steak begins to brown, add the butter and rosemary sprigs to the pan and turn the heat down to medium high heat. Continue to cook to desired temperature, basting with the oil and butter in the bottom of the pan. Remove from the heat and allow to rest for 5-10 minutes before serving. While the steak is cooking, place one half of the lemon to the pan, cut side down. Cook for minute or two to brown the cut side and set aside.

While the steak is cooking, roast the broccoli. Trim the ends of the broccoli stems and if the stalks are thicker cut in half. Toss with the olive oil and season with a pinch of salt. Place on a sheet pan and roast in the oven for 10 minutes until broccoli has started to brown and is tender. Remove from the oven and season with a squeeze of lemon.

Enjoy with a glass of Cakebread Cellars Vine Hill Cabernet Sauvignon.