Peppercorn-Crusted Ribeye
Most people don’t think of steak when they think of il Buco. Yet if you’ve ever eaten the steak on Bond Street, you might quickly become a convert. Once again, the prime materials sing. We use the grassfed antibiotic- and GMO-free ribeye from Painted Hills Farm in Fossil, Oregon. The secret to this dish is the profusion of peppercorns, pressed hard into the meat and left there so they impart their flavor in the grilling process and form a delectable crust. The arugula meanwhile adds a sharp bolt of vegetal spiciness, and the little bit of smoked salt to finish both intensifies the meat and adds a surprising depth of flavor. And don’t forget a drizzle of the best olive oil you can find over the thin slices of meat; I highly recommend the Umbrian Moraiolo.
Serves 4
1 ounce whole black peppercorns
1 ounce whole white peppercorns
1 ounce whole green peppercorns
1 ounce whole red peppercorns
1 cinnamon stick (or 2 teaspoons ground cinnamon)
1 (45-ounce) bone-in ribeye
2 tablespoons plus ½ teaspoon fine sea salt, divided
¼ cup plus 2 tablespoons extra virgin olive oil, divided
3½ ounces arugula (about 4½ cups)
Juice of 1 lemon
1½ teaspoons smoked sea salt
2 ounces shaved Parmigiano-Reggiano cheese (about ¼ cup)
1. Combine the peppercorns and cinnamon in a mortar and pestle or spice grinder. Grind until coarse.
2. Evenly spread the peppercorn mixture on a sheet pan. Press the steak onto it, making sure the peppercorns adhere and that each side is well coated. Let the steak rest at room temperature for 1 hour.
3. Meanwhile, preheat the oven to 350°F.
4. When ready to prepare the steak, evenly sprinkle it with 2 tablespoons of salt. Heat 2 tablespoons of the olive oil in a large cast iron skillet over medium-high heat until shimmering. Add the steak, using tongs to press it down. Sear the steak, turning once, until a dark crust forms, about 5 minutes on each side. Holding the steak with tongs, cook it for a minute on each edge as well.
5. Transfer the skillet to the oven. Cook the steak, turning it once after 10 minutes, until it reaches an internal temperature of 125°F (for medium rare), about 25 minutes total.
6. Meanwhile, prepare the salad by tossing the arugula together with the ¼ cup of olive oil and lemon juice in a bowl. Sprinkle with ½ teaspoon sea salt.
7. Remove the steak from the oven and place on a cutting board. Let the meat rest for 5 minutes on one side, 5 minutes on the opposite side, allowing the heat from the bone to further cook the meat.
8. To serve, slice the meat against the grain into ¼-inch-thick slices. Fan it out on a large cutting board, sprinkling a line of smoked salt on the side. Top sliced meat with arugula salad and finish with shaved Parmigiano-Reggiano cheese.
“I dream about the steak and that kale salad . . . and tuna on white beans, and the olive oil, and wine, and great conversation!”
—SOFIA COPPOLA