Rub Piancone olive oil on Braveheart ribeye then coat with cumin rub. Allow to sit for 10 minutes before broiling or grilling to desired internal degree of doneness.
Remove steak from heat allow to rest for 1-2 minutes place on heated plate.
Drizzle the steak with Chipotle Merlot Demi and serve.
Ingredients
2 oz Chipotle Merlot Demi
2 tbsp cumin spice rub , recipe below
1 20 oz Braveheart c/c frenched ribeye Choice
1 tbsp Piancone® Oil, Olive
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
