Chef Gio Osso from Virtu Honest Craft shares a recipe for a tasty ribeye with cooked peppers.


• 6 Italian long sweet peppers or hatch chiles or similar

• 2 tablespoons thinly sliced garlic

• 1/4 cup olive oil

• Salt and pepper to taste

for ribeye

• 1 36-ounce cowboy ribeye

• 2 tablespoons olive oil

• 1 head garlic split

• 1/4 cup butter

• 1 bunch thyme

• Salt and pepper to taste


Line up peppers in a baking dish. Toss in garlic, salt and pepper and drizzle olive oil.

Place in a 250-degree oven until peppers soften.

for ribeye

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.

Arrange peppers on a platter, slice the steak and place next to peppers.

Drizzle with olive oil and sea salt.

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