WEEKDAYS 1e|12c|p

Babbo Rib-eye Steak with Bacon Wedge Salad

Mario Batali
Servings: 4
2+ hr
Part 1 of 2

Bring the steakhouse to your kitchen table with this flavorful dish!

  • Ingredients
  • step-by-step directions
Babbo Rib-eye Steak with Bacon Wedge Salad
Babbo Steak
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 5 cloves garlic (finely chopped)
  • 1 tablespoon hot red pepper flakes
  • 1 tablespoon freshly ground black pepper
  • 1/4 cup porcini mushrooms (ground to a fine powder in a spice grinder)
  • 1/4 cup extra-virgin olive oil
  • 1 28- ounce rib-eye steak (cut 2 inches thick, bone-in)
  • best-quality extra-virgin olive oil (for drizzling)
  • best-quality balsamic vinegar (for drizzling)
Wedge Salad
  • 1 head iceberg lettuce (cut into 4 wedges)
  • 1/2 cup Greek yogurt
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 8 ounces gorgonzola dolce (divided)
  • 8 slices bacon (cooked until crispy)
  • kosher salt and freshly ground black pepper
  • In a small bowl, combine the sugar, salt, garlic, red pepper flakes, pepper, mushroom powder, and olive oil and stir well to form a thick, fairly dry paste. Rub the paste all over the steak, coating it evenly, and refrigerate, wrapped in plastic, for 12 hours or overnight.
  • Preheat the grill or broiler.
  • Remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Cook on the hottest part of the grill for 25 minutes, turning every 6 minutes, or to an internal temperature of 120ºF. For medium rare.
  • Allow the steak to rest for 10 minutes, then slice against the grain. Drizzle with the olive oil and balsamic vinegar and serve immediately with the wedge salad. 
  • For the Wedge Salad: place the lettuce wedges on 4 separate plates. 
  • In a small mixing bowl, stir together the Greek yogurt, red wine vinegar, olive oil and 1/2 of the gorgonzola.  Season with salt and pepper.  Pour equal amounts of the dressing onto the lettuce wedges.
  • Crumble the other half of the gorgonzola into chunks and sprinkle on top.  Finish by placing two pieces of bacon crisscrossed on the top of each wedge.  
  • Tips:
    - Put the bacon in a cold pan. Then turn the heat to medium-high. This prevents the bacon from shriveling up.
    - Get a good char on your steak. Make one side of your grill hot and one side cold. Once you get a good char, move a thick-cut steak over to the cool side to continue cooking.
    - Let the steak marinate for 12 hours for ideal flavor.
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