GianMarco’s Restaurant recently added 100% Grass Fed, Joyce Farms beef to the menu. No hormones, antibiotics, animal by-products, grain, nor GMOs are ever fed to Joyce Farms Naked Grass Fed Beef. GianMarco’s serves this scrumptious steak with Brussels sprouts and Rigatoni Quatro Formaggio as a dinner special. And in the pasta dish Respinto uses Italian and French cheeses also from pasture-raised dairy. Ingredients:
4 Joyce Farms Ribeye Steaks, GianMarco’s cuts and trims from whole ribeye off the bone ½ Cup Fontina Cheese from Italy
3/4 Cup Grana Padano Cheese from Italy, divided into two portions of ½ cup and ¼ cup
½ Cup Asiago Cheese from Italy
½ Cup Comte Cheese
¼ Cup seasoned panko breadcrumbs, seasonsed with oregano, basil, salt and pepper ½ Cup diced onions 12 Brussels sprouts, blanched until cooked ¾ way and shock in ice water 12 Ounces bacon, cut into pieces
1 ½ Pasture raised organic cream
4 Servings of Rigatoni, blanched 1 Tablespoon Italian Butter Himalayan Salt Peppercorns Steak Procedure:
Remove steaks from fridge and bring to slightly above room temperature. Season steaks on both sides with Himalayan salt and fresh ground pepper. Place on hot grill using tongs. Sear on both sides. Remove steak from grill and place in skillet. Finish steak in oven to avoid it getting charred in 400 degree oven, until desired degree of doneness. See video for Respinto’s doneness test. Remove from oven to rest in skillet. Rigatoni Quatro Formaggio Procedure:
Pour cream into pan over medium on stove. Once cream is hot, add cheeses except the ¼ cup of Grana Padano to cream and melt completely. Add blanched rigatoni. Cook until almost done. Sprinkle additional ¼ cup of cheese remaining and panko breadcrumbs on top. Place in oven at 400 degrees.
Brussels Sprouts Procedure: Add bacon to cold pan on stove. Cook bacon on high, rendering fat away without burning bacon. Add onion and cook until caramelized. Add Brussels sprouts and butter. Cook, stirring often, until Brussels sprouts are caramelized.
magazine, August 2015