Dry-aged Ribeye with Farro and Roasted Tomatoes
Total Time: 45 minutes
We're big believers in moderate meat consumption, both for the health of the eater and for the health of the planet. So when we're going to cook up a steak we tend to look for a special cut that has been aged to perfection. Fortunately, we were able to obtain just such a cut of meat from Fatted Calf in San Francisco.
- Create a beautiful crust on the steak
- Use the Ironwood 267 Skillet Set to serve the meal, not only for a beautiful presentation, but also to keep the food warm and simplify cleanup
- Use all the fond and renderings from cooking the steak
- Give the steak time to rest
- Balance the richness of the fond and renderings with acid from tomatoes and lemon juice
Brands and Products used in this recipe
- Bartolini Italian Pearled Farro
- Fatted Calf Butcher
- Whole Foods Vegetables
- Ghost Pine Chardonnay
- Pacific Foods Organic Low Sodium Chicken Broth
- Penzeys Chicago Steak Seasoning
- Dry Roasted Ribeye Steak or 2 New York steaks ideally a cut with a good amount of marbling and fat
- 1 cup pearled italian farro
- 2 cups low sodium chicken broth
- 1 medium shallot
- 15 cherry tomatoes for roasting
- 15 cherry tomatoes for farro
- 3-5 fresh rosemary sprigs
- ¼ cup white wine
- ¼ cup chicken broth
- Juice from ½ lemon, preferably meyer lemon
- Parsley for garnish
- Pour yourself a glass of wine.
- Preheat oven to 425 degrees.
- One hour before cooking remove steak from refrigeration and season steak with generous amounts of salt and pepper or with your favorite steak seasoning.
- Put farro and chicken stock into a sauce pan and bring to a boil. Cover, reduce heat and simmer for 15 minutes. The majority of stock should have been absorbed, strain farro.
- Turn on your stove exhaust - there will be smoke.
- Place skillet on stove and turn heat to high. When skillet begins to smoke, place steak(s) in skillet. Sear for two minutes, flip and sear for two more minutes.
- Add 15 whole cherry tomatoes and rosemary sprigs. Using oven mitts, transfer skillet to oven. Roast for approximately 5 minutes.
- Check internal temperature; we like our steaks on the rare side, so we are looking for an internal temperature of 120°F to 125°F.
- Using oven mitts remove steak from oven. Leaning the pan to the side, use a spoon to scoop up the juices and rendered fat and baste the steak(s).
- Remove steak from skillet and cover with foil to rest.
- Remove any excess fat from the skillet. Again, tilting the pan to the side scoop of any excess fat. In our testing recipes we’ve taken 1-3 tablespoons depending on the amount of fat on the steak.
- Place skillet on medium heat. Remove stalks of rosemary. Cook shallots for 2 minutes until soft.
- Deglaze pan with ¼ cup of chicken stock and ¼ cup white wine scraping up the browned bits. Reduce liquid to approximate ¼ cup.
- Add cooked farro and uncooked cherry tomatoes to the skillet.
- Add lemon juice, mix well and remove from heat.
- Mix any remaining juices from the steak into the farro.
- Slice the steak into individual portions and place on top of the farro.
- Garnish with Italian parsley.
- Place on trivet and serve from the Ironwood cast iron skillet.
Just the Gist Preparation
- Cook Farro with Chicken Stock
- Sear steak(s), add tomatoes and rosemary and finish cooking in the oven
- Remove steak and rosemary, adjust fat in skillet then deglaze with shallots and equal parts chicken stock and white wine
- Add farro, tomatoes, remaining juices, lemon juice to skillet
- Slice steak, garnish and serve in Ironwood 267 Skillet
Photo Walk Through
Seasoning the steak
Cooking the farro
Draining the farro
Searing the steak
Adding the cherry tomatoes and rosemary
Putting the steak in the oven
Removing the steak from the skillet
Let the steak rest!
Removing the excess fat
Deglazing the skillet
Scraping up the fond
Adding the farro to absorb all the goodness
Mixing the uncooked cherry tomatoes with the farro
Slicing the steak
Ready to eat!