Ribeye Steak & Spring Panzanella

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the baguettes. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Pull off and discard the tough string that runs the length of each snap pea pod. Halve crosswise. Pick the mint leaves off the stems. Roughly chop the peppers. Quarter and deseed the lemon. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine the buttermilk, cheese (crumbling before adding), the juice of 2 lemon wedges, and as much of the garlic paste as you’d like. Season with salt and pepper. In a separate bowl, combine the chopped peppers and softened butter. Using a fork, mash until thoroughly combined.

Pat the steak dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook, turning occasionally, 8 to 10 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 5 to 9 minutes for medium-rare (125°F), or until 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 steak[s] 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.

Meanwhile, line a separate sheet pan with foil. Transfer the diced baguettes to the foil. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned. Remove from the oven.

Meanwhile, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

To the bowl of dressing, add the croutons, cooked vegetables, olives, and arugula; toss to thoroughly coat. Taste, then season with salt and pepper if desired.

Find the lines of muscle (or grain) on the rested steak; thinly slice crosswise against the grain. Serve the sliced steak with the panzanella. Top the steak with the pickled pepper butter. Garnish the panzanella with the mint leaves (tearing just before adding). Serve the remaining lemon wedges on the side. Enjoy!