Today Show: Ribeye Italiano Recipe
If you haven’t decided on a menu for Memorial Day weekend yet, you still might have a chance to get it together. Chef Michael Lomonaco of Porterhouse New York came on the show today to give us a couple ideas for the coming holiday weekend with his ribeye italiano recipe.
Today Show: Ribeye Italiano Recipe Ingredients
- Extra Virgin Olive Oil
- Italian Parsley
- Rib Steaks
- Balsamic Vinegar
- Parmesan Cheese
- Salt & Pepper
Today Show: Ribeye Italiano Recipe Directions
Michael Lomonaco stresses that this is a simple thing that can be done ahead of time. You marinate the steak for only around two or three hours, and you can make the marinade in a blender. If you refrigerate the marinate, it will even hold up for several days.
You also do not have to use a rib eye steak. It is interchangeable with a flank steak, a skirt steak, or even a London broil steak. No matter what it is, though, the marinade is the most important part. As long as you get that two-hour marinade in, you make a good steak.
To avoid a lot of smoke while you are grilling the steak—be that indoors or outdoors—make sure to scrape some of the marinade off before you put it on the grill. Add the pepper and the salt to each side once it is on the grill. You can add more of your marinade that you made while you are cooking the steak or even after it is through cooking.
After the steak is done grilling, let it rest for a couple minutes before you eat it to allow the juices and flavors to circulate through the meat. Don’t worry – it won’t get cold while you are letting this happen.
With the steak, you can break out the arugula, olive oil, balsamic oil, and shaved Parmesan cheese (or any other kind of hard, shaved cheese) to balance out the steak. Michael Lomonaco also made a warm potato salad.