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Rib Eye with Vegetables

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(Recipe ID: 530)

Serves 4

Preparation time: 1 minutes plus cooling; Cook time: 1 hr. 15 minutes

Source: Vito De Carolis

Hearty and delightful recipe for savory ribeye.


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  • 2 pounds Rib-eye, off the bone and trimmed
  • 10 tablespoons Extra Virgin Olive Oil, divided *
  • 4 Garlic cloves, lightly crushed
  • 4 Fresh rosemary sprigs
  • 5 tablespoons Unsalted butter, divided
  • 1 pound baby carrots, scrubbed
  • 4 Fresh thyme sprigs
  • 1 tablespoon Powdered sugar
  • 1 teaspoon Sherry vinegar
  • 12 Baby globe artichokes
  • 1 Lemon
  • 1/2 cup Moscato wine vinegar *
  • 1 1/2 pounds Even-sized Charlotte Potatoes. washed


  1. Steam carrots until barely tender, about 3 to 4 minutes.
  2. Heat 1 tablespoon of Extra Virgin Olive Oil in a frying pan, and add baby carrots, and thyme.
  3. Sprinkle with sugar then add Sherry vinegar and seasoning with salt and peppercorn.
  4. Sauté the carrots for 7-8 minutes over medium heat, tossing and turning them until just tender and caramelized.
  5. Set aside and keep warm.
  6. First set a bowl of cold water to the side, and squeeze in the juice of one lemon.
  7. To prepare artichokes, discard the tough outer leaves with a small sharp knife.
  8. Keep going through the layers until you reach the light green, tender leaves.
  9. Trim the stem and base of the artichoke, then cut the heads into halves or quarters.
  10. Remove the furry choke in the middle.
  11. As you prepare each one, rub all of the cut sides with one of the squeezed lemon halves, then place into the bowl of lemony water.
  12. In a large saucepan, bring a few inches of water to boil.
  13. Add Moscato wine vinegar and artichokes, and simmer for 15-18 minutes, depending on the size of the artichokes, until tender.
  14. Drain and tip into a bowl, toss with 2 tablespoons Extra Virgin Olive Oil and a generous seasoning of sea salt and peppercorn.
  15. Heat a griddle pan over a medium heat until hot.
  16. Griddle the artichokes on all sides, a few at a time, until golden and charred at the edges.
  17. Set aside and keep warm.
  18. Boil the potatoes in a pan of salted water for 8 minutes.
  19. Drain and briefly refresh under cold running water.
  20. While still warm, peel off their skins then cut the potatoes into ½-inch thick slices.
  21. Heat a large frying pan 4 tablespoons Extra Virgin Olive Oil, add potato slices to the pan and sauté, season well and fry over medium heat for 5 minutes on each side.
  22. Add 1 tablespoon of butter and cook for 1-2 minutes more until the potatoes are golden and crisp at the edges.
  23. Set aside and keep warm.
  24. Slice the beef into 4 even steaks.
  25. Season generously with salt and peppercorn .
  26. Heat 2 tablespoons Extra Virgin Olive Oil in a frying pan with garlic and rosemary.
  27. Put steaks in the pan and leave it for 3 ½ minutes for medium then turn it over and cook for a further 3 ½ minutes, adding 4 tablespoons of butter for the final 1-2 minutes.
  28. Baste the meat until evenly colored and cooked.
  29. Leave to rest for 5 minutes.
  30. To serve, slice each piece of beef on the diagonal.
  31. Spoon carrots, artichokes and “Charlotte” potatoes onto hot plates and set the meat on top and spoon any juices over. Serve immediately.

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