Chef Nino's

Seared Ribeye Calabrese

Yield 2 servings
1 ratings


2 Ribeye steaks

4 tablespoons Rouses Chopped Calabrese Peppers

1 tablespoon fresh rosemary, very finely chopped

1 tablespoon fresh oregano, very finely chopped

1 tablespoon fresh basil, very finely chopped

1 tablespoon fresh Italian flat-leaf parsley, very finely chopped

1 teaspoon Sicilian sea salt

1 teaspoon cracked black pepper

10 garlic cloves, minced and smashed

1 teaspoon crushed red pepper (optional)

2 tablespoons Rouses Olive Oil

½ pound Rouses Pasta, cooked according to instructions on package

1 (9.5 ounce) jar Rouses Grilled Peppers, cut into ¼-inch strips

1 pound fresh mushrooms, sliced

1 cup red wine (cabernet preferred)

4 tablespoons Parmigiano-Reggiano cheese


In a small mixing bowl combine the Calabrese peppers, rosemary, oregano, basil, parsley, salt, pepper, garlic and red pepper (if using). Mix thoroughly, then coat both sides of the ribeyes with this pepper-garlic-herb mixture.

Add olive oil to a very hot cast-iron skillet. When oil is warm, place seasoned ribeyes in the pan and cook for about 2 minutes on each side, or until your preferred degree of doneness. When ribeyes are cooked to your liking, remove them from the pan. Add the grilled bell peppers and mushrooms to the same pan, and cook on high for about 5 minutes. Add red wine and cook on high until liquid is reduced by half.

Place half of the cooked pasta on a plate, and pour half of the cooked peppers and mushroom sauce over the pasta. Place 1 cooked ribeye alongside pasta on the plate.

Sprinkle 2 tablespoons of Parmigiano-Reggiano cheese on top of pasta.

Repeat above step for the second plate.


Ingredients used in this recipe