Ribeye with Parmesan Cream Sauce and Arugula


A beautifully aged steak is marinated with fresh herbs, good-quality olive oil and garlic, then seared to perfection before serving. For the ultimate in indulgence and sophistication, it’s served with a rich, velvety sauce.

Serves or Makes: 8 entrées
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes (+ 1 hour marinating time)


Marinade and Steak

1 cup (250 mL) Good quality olive oil

1/4 cup (60 mL) Red wine vinegar

1 oz. (30 g) Fresh oregano leaves, bruised

1 oz. (30 g) Fresh thyme sprigs, bruised

10 Cloves garlic, smashed

1 tsp. (5 mL) Red chili flakes (0.2 g)

8 Carve™ Premium Ontario Beef Ribeye (3.5 lb/1.6 kg)

Parmesan Cream Sauce

1/4 cup (60 mL) Dry white wine

2 Garlic cloves, smashed

2 Fresh bay leaves

1 Sprig fresh thyme (0.5 g)

1 tbsp. (15 mL)Whole black peppercorns

1/2 tbsp. (7 mL) Coriander seeds

4 cups (1 L)

35% whipping cream

1 cup (250 mL) Grated Parmesan cheese (5 g)

Assembly for each steak:

1/4 tsp. (1 mL) Each salt and pepper

2 tbsp. (30 mL) Canola oil

4 tsp. (20 mL) Unsalted butter (20 g)

2 Garlic cloves, smashed

1 tsp. (5 mL) Fresh thyme leaves (0.2 g)

1/4 cup (60 mL) Packed baby arugula (0.5 g)

Sides, as per service


  1. Marinade and Steak: In blender, pulse oil, vinegar, oregano, thyme, garlic and chili flakes until emulsified. Pour half of the mixture into full-size deep hotel pan. Arrange steaks in single layer in pan; top with remaining marinade, turning to coat. Cover and refrigerate for at least 1 hour.

  2. Parmesan Cream Sauce: In saucepan, combine wine, garlic, bay leaves, thyme, peppercorns and coriander seeds; cook until wine is reduced by half. Add cream; cook for 3 minutes to reduce. Stir in Parmesan.

  3. Assembly for Each Steak: Remove 1 steak from hotel pan, allowing excess marinade to drip off; pat dry. Season with salt and pepper. Heat oil in 8-inch (20 cm) cast iron skillet set over medium-high heat; sear steak for about 4 minutes per side or until browned. Add butter, garlic and thyme; cook, basting with pan drippings, for about 3 minutes or until medium-rare. Transfer to rack; let stand for 5 minutes.

  4. Add 1/2 cup (125 mL) Parmesan Cream Sauce to skillet; simmer until heated through. Slice steak and arrange on serving plate; pour sauce over top. Garnish with arugula. Serve with sides.


  • Ribeye may be marinated for up to 1 day for maximum flavour.

  • Serve with Mediterranean-inspired sides, such as sautéed mixed mushrooms, rosemary roasted potatoes and wilted rapini.

  • For more luxurious flavour, stir 2 tbsp (30 mL) of cold butter into finished sauce.

  • Steaks can also be cooked sous-vide, then pan-seared to finish.

Nutrition Facts

Per 1 assembled steak with 1/2 cup (125 mL) sauce

Calories 1210
Fat 110 g
Saturated Fat 45 g
Trans Fat 1 g
Cholesterol 310 mg
Sodium 1050 mg
Carbohydrate 7 g
Fibre 1 g
Sugars 0 g
Protein 48 g