Ribeye Steaks & Spring Panzanella with Pickled Pepper Butter
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Ribeye Steaks & Spring Panzanella

with Pickled Pepper Butter

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

WHY WE LOVE THIS DISH
This elegant steak dish pairs tender, buttered ribeye with a vibrant panzanella (or Italian bread salad) featuring seasonal spring vegetables like sugar snap peas and asparagus.

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
    1140 Cals (est.)
fresh
ingredients
Ribeye Steaks & Spring Panzanella with Pickled Pepper Butter
Title
  • 2 20-Oz Pasture-Raised Ribeye Steaks
  • 2 Small Baguettes
  • 4 oz Arugula
  • 1 bunch Mint
  • ¾ lb Asparagus
  • ½ lb Sugar Snap Peas
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 3 oz Feta Cheese
  • ¼ cup Buttermilk
  • 1 Lemon
  • 1 clove Garlic
  • 1 oz Pitted Niçoise Olives
  • 1 oz Pickled Peppadew Peppers
  • 1 tsp Whole Dried Oregano
  • 2 Tbsps Mayonnaise
  • 2 oz Salted Butter
Full recipe coming soon!

Our culinary team is preparing this recipe.

Tips from Home Chefs

Ribeye Steaks & Spring Panzanella

Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

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. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the buttermilk, mayonnaise, cheese (crumbling before adding), 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.

2 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. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 10 to 14 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 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.

Cook the steaks
Make the croutons
3 Make the croutons

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.

4 Cook the vegetables

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.

Cook the vegetables
Make the panzanella
5 Make the panzanella

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.

6 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 panzanella. Top the steaks with the pickled pepper butter. Garnish the panzanella with the mint leaves (tearing just before adding). Enjoy!

Slice the steaks & serve your dish
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