Tuscan-Grilled Ribeye from Carrabba's Italian Grill features a juicy, hand-selected ribeye steak seasoned with a blend of Italian herbs and spices, grilled to perfection, and served with a side of garlic mashed potatoes and sauteed spinach, offering a hearty and flavorful dining experience.
Equipments
- Grill (or grill pan)
- Tongs
- Meat thermometer
- Mixing bowls
- Chef’s knife
- Cutting board
- Potato masher
- Saucepan
- Skillet
- Garlic press
- Measuring spoons
- Serving plates
Ingredients
- 1 (1 lb/450g) ribeye steak
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- 3 cloves garlic
- 1/2 teaspoon salt (for potatoes)
- 1/4 teaspoon white pepper
- 10 oz (285g) fresh spinach
- 2 tablespoons olive oil (for spinach)
- 2 cloves garlic (for spinach)
- Salt (for spinach)
- Black pepper (for spinach)
When selecting your ribeye steak, choose a hand-cut, well-marbled piece weighing around 1 lb (450g) to ensure optimal juiciness and flavor. Use dried rosemary, thyme, oregano, garlic powder, and onion powder to create the authentic Italian herb blend that defines the Tuscan-Grilled Ribeye. Fresh spinach and russet potatoes are essential for the classic sides, with the spinach sauteed using olive oil, garlic, salt, and pepper for a vibrant taste. Remember to use a meat thermometer to grill the steak to your preferred doneness, maintaining juiciness and tenderness. This blend of herbs and cooking methods helps you replicate the signature flavors of Carrabba's Italian Grill's Tuscan-Grilled Ribeye copycat menu at home.
Instructions
- Preheat grill (or grill pan) to high heat.
- Pat ribeye steak dry; brush with 1 tablespoon olive oil.
- In a mixing bowl, combine rosemary, thyme, oregano, garlic powder, onion powder, kosher salt, and black pepper.
- Rub herb and spice blend onto both sides of steak.
- Let steak sit at room temperature for 20–30 minutes.
- Peel and cut russet potatoes into chunks.
- Place potatoes in a saucepan, cover with cold water, and add 1/2 teaspoon salt.
- Bring potatoes to a boil; simmer until fork-tender, about 15–20 minutes.
- Finely chop 3 cloves garlic.
- In a skillet, add 2 tablespoons olive oil over medium heat.
- Add 2 cloves minced garlic; sauté until fragrant.
- Add fresh spinach to skillet; sauté until wilted.
- Season spinach with salt and black pepper, then set aside.
- Drain boiled potatoes and return to saucepan.
- Add butter, milk, chopped garlic, and white pepper to potatoes.
- Mash potatoes until smooth and creamy; adjust seasoning if needed.
- Place steak on hot grill; cook 4–5 minutes per side for medium-rare (use meat thermometer for doneness: 130–135°F/55–57°C).
- Remove steak from grill; let rest 5 minutes.
- Slice steak against the grain with a chef’s knife.
- Serve steak with garlic mashed potatoes and sautéed spinach on serving plates.
Substitution
Tuscan-Grilled Ribeye from Carrabba's Italian Grill copycat menu delivers a savory, herb-seasoned ribeye steak paired with creamy garlic mashed potatoes and tender sauteed spinach. You can substitute ribeye with a similarly marbled cut like New York strip if preferred. If fresh herbs are unavailable, dried Italian seasoning blends will work well to replicate the flavor profile. When preparing garlic mashed potatoes, swap whole milk for half-and-half or heavy cream for a richer texture. Use fresh spinach or frozen spinach, ensuring frozen is well-drained to avoid excess moisture during sauteing.
Tips
Ensure your ribeye steak is patted dry before applying the herb and spice blend to help the seasoning adhere and develop a flavorful crust. Use a meat thermometer to check for an internal temperature of 130-135degF (55-57degC) to achieve perfect medium-rare doneness without overcooking. Letting the steak rest for 5 minutes after grilling allows the juices to redistribute, resulting in a juicier bite when sliced against the grain. When mashing potatoes, adding warm milk gradually ensures a creamy texture without making them too runny.
Nutritions
Your Tuscan-Grilled Ribeye meal provides a substantial source of high-quality protein from the 1 lb ribeye steak, essential for muscle repair and growth. The garlic mashed potatoes contribute complex carbohydrates and potassium, supporting energy and heart health, while the addition of butter and whole milk adds nourishing fats. Sauteed spinach offers valuable dietary fiber, iron, and vitamins A and C, enhancing antioxidant intake and immune function. Olive oil used in both the steak preparation and spinach cooking supplies heart-healthy monounsaturated fats to balance this hearty dish.
Storage
Store leftover Tuscan-Grilled Ribeye in an airtight container in the refrigerator within two hours of cooking to maintain freshness. Keep garlic mashed potatoes and sauteed spinach in separate containers to preserve their texture and flavor. Reheat gently in a skillet or oven to avoid drying out your meal and enjoy within 3-4 days for optimal taste and safety.
Variation or Alternatives
You can substitute ribeye with a boneless New York strip steak for a leaner option while maintaining robust flavor. Instead of grilling, try pan-searing the steak on high heat, finishing it in a preheated oven at 400degF (200degC) for 5 minutes to retain juiciness. For garlic mashed potatoes, roasting the garlic beforehand can bring a milder, sweeter flavor to your dish. Swap fresh spinach with kale or Swiss chard for added texture and nutrients in your sauteed greens.
Allergies
The Tuscan-Grilled Ribeye contains potential allergens such as dairy from unsalted butter and whole milk used in the garlic mashed potatoes. Garlic and onion powders may trigger sensitivities in some individuals with allium allergies. You should also be cautious if you have allergies to herbs like rosemary, thyme, or oregano used in the seasonings.
Why this recipe?
The Tuscan-Grilled Ribeye at Carrabba's Italian Grill delivers a flavorful experience with its perfectly marinated 14-ounce ribeye, grilled over wood for a smoky char. This dish features a blend of garlic, herbs, and olive oil that tenderizes the meat while infusing it with authentic Tuscan flavors. You can recreate this restaurant-quality steak at home, ensuring a savory and satisfying meal that rivals the dining experience. The combination of high-quality ingredients and traditional cooking methods makes it a standout choice for steak lovers seeking a gourmet touch.