Recipe: Ribeye with Parmigiano-Reggiano and Arugula

Posted by Flanagan Foodservice on May 1, 2018 3:37:00 PM
Ribeye with Parmigiano-Reggiano and Arugula

A beautifully aged steak is marinated with fresh herbs, good-quality olive oil and garlic, then seared to perfection before serving. For the ultimate in indulgence and sophistication, it’s served with a rich, velvety sauce.

Print Recipe

Makes: 8 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes (+ 1 hour marinating time)



Marinade and Steak

1 cup (250 mL) Good quality olive oil
1/4 cup (60 mL) Red wine vinegar
1 oz (30 g) Fresh oregano leaves, bruised
1 oz (30 g) Fresh thyme sprigs, bruised
10 Cloves garlic, smashed
1 tsp (5 mL) Red chili flakes (0.2 g)
8 Carve™ Premium Ontario Beef Ribeye (3.5 lb/1.6 kg)

Parmesan Cream Sauce

1/4 cup (60 mL) Dry white wine
2 Cloves garlic, smashed
2 Fresh bay leaves
1 Sprig fresh thyme (0.5 g)
1 tbsp (7 mL) Coriander seeds
4 cups (1 L) 35% whipping cream
1 cup (250 mL) Grated Parmesan cheese (5 g)


1/4 tsp (1 mL) Each salt and pepper
2 tbsp (30 mL) Canola oil
4 tsp (20 mL) Unsalted butter (20 g)
2 Cloves garlic, smashed
1 tsp (5 mL) Fresh thyme leaves (0.2 g)
1/4 cup (60 mL) Packed baby argula (0.5 g)
Sides, as per service  



  1. Marinade and Steak: In blender, pulse oil, vinegar, oregano, thyme, garlic and chili flakes until emulsified. Pour half of the mixture into full-size deep hotel pan. Arrange steaks in single layer in pan; top with remaining marinade, turning to coat. Cover and refrigerate for at least 1 hour.
  1. Parmesan Cream Sauce: In saucepan, combine wine, garlic, bay leaves, thyme, peppercorns and coriander seeds; cook until wine is reduced by half. Add cream; cook for 3 minutes to reduce. Stir in Parmesan.
  1. Assembly: Remove 1 steak from hotel pan, allowing excess marinade to drip off; pat dry. Season with salt and pepper. Heat oil in 8-inch (20 cm) cast iron skillet set over medium-high heat; sear steak for about 4 minutes per side or until browned. Add butter, garlic and thyme; cook, basting with pan drippings, for about 3 minutes or until medium-rare. Transfer to rack; let stand for 5 minutes.
  1. Add 1/2 cup (125 mL) Parmesan Cream Sauce to skillet; simmer until heated through. Slice steak and arrange on serving plate; pour sauce over top. Garnish with arugula. Serve with sides.



  • Ribeye may be marinated for up to 1 day for maximum flavour.

  • Serve with Mediterranean-inspired sides, such as sautéed mixed mushrooms, rosemary roasted potatoes and wilted rapini.

  • For more luxurious flavour, stir 2 tbsp (30 mL) of cold butter into finished sauce.

  • Steaks can also be cooked sous-vide, then pan-seared to finish.


Nutrition Facts

Per 1 steak

Calories 1210

Fat 110g

Saturated Fat 45g

Trans Fat 1g

Cholesterol 310mg

Sodium 1050mg

Carbohydrate 7g

Fibre 1g

Sugars 0g

Protein 48g



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Carve Premium Ontario Beef is raised on Ontario farms, aged a minimum of 21 days, and uses Canada AAA grades or higher. This tender, flavourful beef is available exclusively at Flanagan Foodservice.


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Topics: Ontario, Recipes, Carve Premium Ontario Beef

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