Taste. It Matters.
Home » Recipe » Diavola Ribeyes
Full Page 3x5 Card 4x6 Card Add to Recipe Box
Diavola Ribeyes

Diavola Ribeyes

1 tbsp. olive oil
4 Kansas City Steak Company Garlic & Herb Ribeye Steaks
salt/pepper to taste
1/2 cup dry marsala wine
1/2 cup dry red wine
1 1/2 tsp. minced garlic
1 tsp. fennel seed
1 tbsp. tomato paste diluted in 1 tbsp. water
1 tsp. crushed red pepper flakes, or to taste
1 tbsp. minced chives or broad-leaf parsley
Directions: If a grill is used, rub Ribeye Steaks with olive oil. If a skillet is used, use a ribbed cast iron skillet and heat the oil over high heat. Grill or saute steaks over medium-high heat, to desired doneness (we like our ribeye steaks rare to medium rare)….Season Steaks as needed, after cooking. Meanwhile, in the skillet (or if skillet not used get a sillet and heat 1 teaspoon olive oil in it over medium-high heat).

Add the liquids to the pan and reduce the liquid slightly. Add the garlic, fennel seed, diluted tomato paste and pepper flakes. Cook and stir until the sauce is thick and syrupy, about 1 minute. Add the steaks just long enough to coat with the sauce. Transfer to warm plates and spoon the remaining sauce over each of the ribeye steaks. Serve hot…garnished with herbs..
Source: KC Steak Company

Related Recipes

Spicy Ribeyes Topped with Blue Cheese

View Detail

Port Glazed Ribeye

View Detail


Rate/Review this recipe
This recipe has not been rated yet. Be the first to rate/review this recipe

Recommended Items

Upsell 1
Ask the Chef
© 2016 Kansas City Steak Co.
Privacy Policy | Sitemap
Payments Accepted