Owner and Chef Gio Osso of Nico Heirloom Kitchen shares a wonderful recipe for a perfect rib-eye steak.

INGREDIENTS

For the peppers

• 6 Italian long sweet peppers or hatch chiles or similar

• 2 tablespoons of thinly sliced garlic

• 1/4 cup of olive oil

• Salt and pepper to taste

For the rib-eye

• 1 36-ounce cowboy rib-eye

• 2 tablespoons of olive oil

• 1 head of garlic split

• 1/4 cup butter

• 1 bunch thyme

• Salt and pepper to taste

INSTRUCTIONS

Procedure for the peppers

Line up peppers in a baking dish. Toss in garlic, salt and pepper and a drizzle olive oil. Place in a 250-degree oven until peppers soften. Set aside.

Procedure for the rib-eye

Remove the steak from your fridge 30 minutes before cooking to come down to room temperature.

Season the steak liberally with salt and pepper. In a hot cast iron skillet, sear the steak on both sides. Add the butter, thyme and garlic and baste the steak turning a couple of times until desired temperature, 130 degrees for medium rare.

Remove steak from pan and let rest at least 5 minutes before slicing.

Recommended for you

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.