Featured Recipes

Pan-Seared Ribeye with Lemon and Herb Bagna Cauda

From Chef Christian Reynoso

Corto’s Chef-Developed Recipe Series

pan seared ribeye


Serves 2

  • 1–1½ lb. bone-in ribeye (about 1 ½-inches thick)
  • salt
  • pepper, freshly ground
  • 5 Tbsp TRULY® 100% Extra Virgin Olive Oil
  • 5 cloves garlic, thinly sliced
  • ½ of a small lemon, thinly sliced, seeded and cut into small pie wedges
  • 3 to 4 salt or oil-packed anchovies, thinly sliced
  • 2 tsp fresh thyme leaves, chopped
  • 3 tsp fresh rosemary, chopped
  • 2 Tbsp La Padella® Sauté Oil
  • sea salt flakes for finishing

This seared ribeye steak gets a beautiful crust and caramelization thanks to La Padella® Sauté Oil’s high heat performance. All this steak needs is a flavorful sauce like bagna cauda which is a warm olive oil bath of TRULY® 100% Extra Virgin Olive Oil, garlic, anchovy, lemon, rosemary and thyme. This is perfect for two to share, and would be great served with broccoli rabe or roasted potatoes.


Place steak on a work surface or small sheet pan, season with salt and pepper, and let rest for 30 minutes.

Make the Lemon and Herb Bagna Cauda by heating the TRULY® 100% Extra Virgin Olive Oil in a small saucepan over low heat. Add the garlic and lemon and cook, stirring occasionally until softened but not browned, about 15 minutes. Stir in the anchovy, thyme and rosemary, then turn off the heat and set aside.

Heat a heavy-bottomed pan, like cast iron, over high heat. Add the La Padella® Sauté Oil and when hot, place the ribeye firmly into the pan. Sear, until browned and crusted on the bottom, about 6 minutes. Then turn the ribeye over and continue cooking until your desired temperature is reached, about 5-7 minutes longer (130-135°F is medium rare).

Remove from pan and let the ribeye rest for 10 minutes, then serve on a platter with the Lemon and Herb Bagna Cauda spooned over the top. Season with more sea salt flakes and freshly-ground black pepper.