Category: Beef

Tomahawk Ribeye Steak   

Posted on by Anthony Tressler-Hughes

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! 

1 small head garlic

1 tomahawk ribeye steak, about 1 3/4 inches thick (2 – 2.5 pounds)

Kosher salt, to taste

Freshly ground pepper, to taste

2 tablespoons oil

6-8 tablespoons unsalted butter

4-6 large sprigs fresh thyme and/or rosemary

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. 

Featured Market Ingredients

Tomahawk Ribeye Steak

Olive Oil

Butter

Fresh Herbs

This Entry Was Posted in Beef

Grilled Steak with Salmoriglio Sauce

Posted on by Carfagnas Market
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh oregano, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1/4 teaspoon hot pepper flakes
  • 3/4 cup olive oil
  • 1 teaspoon kosher salt
  • zest and juice and from 1 large lemon
  • 1-pound boneless strip or ribeye steak, about 1” thick

In a medium bowl, combine the garlic, oregano, thyme, and hot pepper flakes. Whisk in the olive oil and salt. Add the lemon juice and zest, whisking to combine. Pour off 1/2 cup of the marinade into a separate bowl to use as a sauce. The remaining sauce will be used as a marinade for the steak.

To prep your steak, remove the steak from the refrigerator and place it onto a plate. Pour the remaining sauce over the steak, using tongs to flip over the steak to coat it well with the sauce. Set the steak aside to marinate for up to 1 hour, turning it over a few times to keep all sides covered with the sauce.

To grill your steak, prep your grill for direct cooking over medium-high heat. If using a grill pan, be sure it is very hot before placing the steak in it. Grill the steak for about 6-7 minutes on side one, turning over to cook side two for another 3-4 minutes for medium-rare. The cooking time is longer on side one to assure good grill marks. To cook to medium, add an additional 1-2 minutes on each side.

Transfer to a cutting board and let rest for about 10 minutes. Baste the steak with additional sauce. Thinly slice against the grain. Serve with grilled bread and the reserved sauce on the side.


Like many Italian recipes, the origin of Salmoriglio Sauce is uncertain. Sicily and Calabria are the areas where Salmoriglio is best known to be traditional. In both regions, the main ingredients are lemon juice, olive oil, garlic, and oregano. The addition of lemon helps to tenderize meats like beef and lamb. The sauce also adds great flavor to fish and vegetables, basting on before and after cooking. Be sure to serve with some great Italian bread to further enjoy this delicious sauce and marinade.

View upcoming cooking classes here.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

This Entry Was Posted in Beef

Carfagna’s Famous Christmas Prime Rib Roast

Posted on by Carfagnas Market

When we think of Christmas week at Carfagna’s, we think of the long lines of customers patiently waiting to pick up their professionally trimmed and tied Prime Rib Roasts. It’s a tradition unlike any other. Wake up, grab some coffee for the road, and set out for an afternoon at Carfagna’s Market. Lined up along the store front waiting for 10:00am to strike and the doors to open. Some customers like to make a bee line straight to the ticket counter, and some enjoy the ease of the day spent browsing at our selection of specialty meats, foods and Italian delicacies. One things for sure, about every other customer coming through the door is there to grab one of our Prime Rib Roasts. Trimmed and tied to perfection, our Christmas dinner wouldn’t be the same without this delicious roast. So come see us again this Christmas and don’t forget to see Raj in the wine department so he can pair the perfect wine with your Holiday Feast!

If you’re wondering how we like to prepare a Prime Rib Roast, here’s our recipe for both Bone-In and Boneless Roasts:

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