Maple Leaf Canadian and Family Owned



Ribeye with Parmigiano-Reggiano and Arugula


Carve Beef Ribeye with Parmigiano-Reggiano and Arugula Recipe Photo


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.


Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes (+1 hour marinating time)

Serves: 8




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 (15 mL) whole black peppercorns

1/2 tbsp (7 mL) coriander seeds

4 cups (1 L) 35% whipping cream

1 cup (250 mL) grated Parmesan cheese (5 g)


Assembly for Each Steak:

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 arugula (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.


2. 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.


3. Assembly for Each Steak: 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.


4. 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 assembled steak with 1/2 cup (125 mL) sauce


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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