Garlic-Herb Ribeye Steaks with Arugula & Nectarine Panzanella
Father's Day

Garlic-Herb Ribeye Steaks

with Arugula & Nectarine Panzanella

45 MIN
+$14.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
This delicious summer steak dish pairs tender ribeye steak with a vibrant panzanella (or Italian bread salad) featuring sweet nectarine and spicy Calabrian chile paste.

TECHNIQUE TO HIGHLIGHT
First, you’ll sear the steaks in a hot pan to caramelize their natural sugars and develop a crisp, brown crust, then transfer them to the oven to finish cooking through gently and evenly to your desired temperature.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    1220 Cals (est.)
fresh
ingredients
Garlic-Herb Ribeye Steaks with Arugula & Nectarine Panzanella
Title
  • 2 20-Oz Pasture-Raised Ribeye Steaks
  • 2 Small Baguettes
  • 2 Nectarines
  • 1 Tbsp Calabrian Chile Paste
  • 1 bunch Mint
  • 4 oz Arugula
  • ½ lb Grape Tomatoes
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ½ cup Mayonnaise
  • 2 oz Garlic & Herb Flavored Butter
  • 2 Tbsps Red Wine Vinegar
  • 1 oz Castelvetrano Olives
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the baguettes. Halve the tomatoes. Halve, pit, and medium dice the nectarines. Pit and roughly chop the olives. In a large bowl, combine the halved tomatoes, diced nectarines, chopped olives, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the croutons & start the panzanella
2 Make the croutons & start the panzanella
Line a sheet pan with foil. Transfer the diced baguettes to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned. Leaving the oven on, remove from the oven. Reserving the sheet pan (and foil), transfer the croutons to the bowl of marinated tomatoes and nectarines.
Cook the steaks
3 Cook the steaks

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 10 to 12 minutes, or until browned. Carefully transfer to the reserved sheet pan. Roast in the oven 10 to 14 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

Finish the panzanella
4 Finish the panzanella

While the steaks rest, pick the mint leaves off the stems. To the bowl of panzanella, add the mayonnaise, arugula, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; toss to thoroughly coat. Taste, then season with salt and pepper if desired.

Slice the steaks & serve your dish
5 Slice the steaks & serve your dish

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the finished panzanella. Top the steaks with the softened butter. Garnish the panzanella with the mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

Garlic-Herb Ribeye Steaks

Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the baguettes. Halve the tomatoes. Halve, pit, and medium dice the nectarines. Pit and roughly chop the olives. In a large bowl, combine the halved tomatoes, diced nectarines, chopped olives, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Make the croutons & start the panzanella
Line a sheet pan with foil. Transfer the diced baguettes to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned. Leaving the oven on, remove from the oven. Reserving the sheet pan (and foil), transfer the croutons to the bowl of marinated tomatoes and nectarines.
Make the croutons & start the panzanella
Cook the steaks
3 Cook the steaks

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 10 to 12 minutes, or until browned. Carefully transfer to the reserved sheet pan. Roast in the oven 10 to 14 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

4 Finish the panzanella

While the steaks rest, pick the mint leaves off the stems. To the bowl of panzanella, add the mayonnaise, arugula, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; toss to thoroughly coat. Taste, then season with salt and pepper if desired.

Finish the panzanella
Slice the steaks & serve your dish
5 Slice the steaks & serve your dish

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the finished panzanella. Top the steaks with the softened butter. Garnish the panzanella with the mint leaves (tearing just before adding). Enjoy!

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