Rib eye Steak and Madonnino della Pieve

Rib eye Steak and Chianti Classico Gran Selezione Madonnino della Pieve

Ingredients for 4 people:

  • 2.5 kg beef tomahawk
  • Aromatic and medicinal herbs of the Mediterranean maquis
  • Salt and oil to taste
  • 250g of red-peeled potatoes
  • 1 red onion

Grease the meat and cover it with a mixture of aromatic herbs and salt for one night (about 8 hours), bake in the oven without splitting the ribs at 80 ° C until the heart has a temperature of 52 ° C; for the potatoes, cut them into wedges as big as a walnut, grease them with extra-virgin olive oil and salt to taste. Add the chopped onion and cook for 40 minutes at 180 ° C, adding white wine to keep them soft and never dry.