A traditional Italian meal might begin with an antipasti before serving the remaining courses. For great balance, use a variety of textures and color, an assortment of meats, cheeses, fruits, and vegetables. Gather your selections from our award winning cheese shop, using a combination of creamy soft cheese and firm sharp cheese, along with sliced salumi and ham. Add crackers and salted almonds for crunch, arranging it all of a large platter or cutting board. Be creative and have fun!
Why not splurge on a gorgeous Tomahawk Ribeye Steak from our award-winning meat counter. Count on our experienced butchers to offer all of the tips in selecting and preparing the steak for your next great steak experience!
Heat oven to 350 degrees. Place the garlic head in foil, drizzling it with oil and a sprinkle of salt, closing the foil over the garlic. Roast for 25-30 minutes until soft. Remove from the oven, setting aside to cool. Increase the oven heat to 425.
Use paper towels to pat dry the steak. Generously sprinkle salt on all sides of the steak, adding pepper sparingly as desired. Place a large cast iron pan over medium-high heat. Add 2 tablespoons oil, swirling to coat the pan. Sear the steak on each side, including the long fatty edge, until a deep brown color, about 3-4 minutes per side. Transfer the steak to a large sheet pan fitted with a metal rack. Place in the hot oven, roasting until the steak reaches the desired temperature, 125 for rare, 135 for medium-rare, and 145 for medium. The steak will also continue “cooking” as it rests increasing the internal temperature by 5-10 degrees.
While the steak is cooking, make the garlic-herb butter. Using the pan that was used to sear the steak, without cleaning the pan, add the butter to the pan to melt. Squeeze in the soft roasted garlic cloves, mashing them into the melted butter. Add in the sprigs or herbs. Stir to combine, heating for 1-2 minutes. Turn off the heat.
When the steak is ready to come out of the oven, add it to the skillet with the garlic-herb butter mixture. Use a large spoon to baste the garlic-herb butter over the steak, turning the steak over and repeating the basting on the second side. Allow the steak to rest for 5-10 minutes, loosely covering with foil to keep hot.
Transfer the steak to a cutting board, slicing the steak across the grain. Drizzle with additional garlic-herb butter and serve.
