Giada’s Tuscan Rib-Eye Steak
Bring the taste of Giada’s Las Vegas restaurant extravagance home with this Tuscan Rib-Eye Steak Recipe. I have yet to actually visit Giada’s Las Vegas restaurant but I watched her make this on her show the other night and had to give it a try! This Tuscan Rib-Eye Steak is so juicy and the arugula and egg on top just add to the amazing flavors of this dish.
Normally I would make a side dish to go with my steak but this particular recipe is all you need for a delicious dinner at home. I made this for a Friday Night Date Night at home with my love, Jarod. Friday’s have always been or night to spend together so we can relax and unwind either at home or out on the town after a long work week. It’s something I always look forward to.
If you plan on making this for your next special dinner night at home, I highly recommend marinating it overnight. Otherwise make sure to marinate them for at least an hour before cooking.
The lemon juice for this steak is a finishing touch you don’t want to miss either. It adds such a delicious flavor to all of the ingredients you will want lemon on all your steak from now on.
Giada’s Las Vegas Tuscan Rib-Eye Steak Copycat Recipe
For The Marinade:
4 Tsp. Extra Virgin Olive Oil
8 Sprigs Of Fresh Rosemary
8 Sprigs Of Fresh Thyme
4 Cloves Of Minced Garlic
For The Steak:
2 18oz Bone-In Rib-Eye Steaks About 1 ½ inches Thick
2 Tsp. Kosher Salt
1 Tsp. Lemon Zest
2 Tsp. Fresh Lemon Juice
6 Tsp. Extra Virgin Olive Oil
½ Tsp. Fresh Chopped Rosemary
½ Tsp. Fresh Chopped Thyme
½ Tsp. Fresh Black Pepper
2 Large Eggs
About A Handful Of Baby Arugula Leaves
- The day before place all of the marinade ingredients along with the steaks in a large resealable ziploc bag. Make sure to move the marinade around to coat the steaks evenly. Place in the refrigerator overnight.
- When you’re ready to cook the steaks be sure to remove them from the fridge 30 minutes beforehand to bring them to room temperature. This allows the steak to cook more evenly.
- Preheat the oven to 400 degrees. Then heat a grill pan over medium heat. Sprinkle the steaks with 1 tsp. Of the Kosher Salt. Place the steaks on the pan and grill for 5 minutes on each side to create a nice sear on the outside of the steaks.
- Once you’re done searing the steaks, place them on a cookie sheet and place them in the oven for about 10-15 minutes depending on well you like them cooked. Let the steaks rest for 10 minutes when you remove them from the oven.
- In a small bowl mix together the lemon zest, lemon juice, 4 teaspoons olive oil, rosemary, thyme, ½ teaspoon salt, ½ teaspoon pepper. Set aside.
- Heat a small non-stick skillet to medium low. Add 2 teaspoons olive oil and crack your eggs in the pan being careful to not break the yolk. Sprinkle with the remaining salt and pepper. Gently cook the eggs until the whites are set and the yolk is soft. This takes about 3 minutes.
- Transfer the eggs to a plate. Sprinkle the arugula over both steaks and drizzle with half of the lemon mixture. Place one egg on top of each steak and drizzle the remaining lemon mix.
I’m really happy that you are trying out my Tuscan Rib-Eye Copycat recipe. Would love to see how it turns out for you! Be sure to tag me on Instagram @natashasfoodadventures or use my hashtag #natashasfoodadventures.