Tuscan Ribeye Chop

by: Chef Matt Chatfield

Compatible Wolf Appliances:


The ribeye steak is cooked without any seasoning. Instead of adding the seasoning first, the seasoning is added at the end when the meat is just coming out of the Wolf Convection Oven. The meat takes on tremendous flavor from the herb and sea salt mixture. This recipe may be used for beef and pork roasts of different cuts or preparations.

Prep Time
Cook Time
1 1/2




  • 3 pound bone-in beef ribeye chop
  • 4 tablespoons olive oil
  • 1 cup extra virgin olive oil
  • 2 garlic cloves, chopped
  • 2 anchovy filets, chopped
  • 1/2 cup sea salt, coarsely ground (Maldon)
  • 1/4 cup fresh basil
  • 1/4 cup Italian parsley
  • 2 tablespoons fresh sage
  • 1 tablespoon fresh ground pepper


Preheat the Wolf Convection Oven on Roast Mode at 250°F. Remove racks above the center position of the Wolf Convection Oven.

Rub the steak with 2 tablespoons of olive oil. Place the meat on the Wolf Roasting Pan with a rack on top.

Insert the blue Wolf Probe that came with the Wolf Convection Oven into the steak with the tip in the thickest part of the meat.

Place the pan in the center position of the Wolf Convection Oven and insert the jack end of the probe into the port.

Set probe temperature to the desired doneness, 125°F-133°F for medium rare and 134°F-142°F for medium.

The time to roast will depend on the desired doneness but will take at least 2 hours.

Once the ribeye chop finishes cooking, drizzle olive oil on each side of the steak and on the Wolf Griddle. Sear the steak on the Wolf Griddle for 2 minutes on each side to develop the crust.

To prepare the herb mixture, begin by finely chopping the basil, parsley, and sage. Combine the olive oil, garlic, anchovies, salt, and chopped herbs. Stir well and set aside.

Remove the ribeye chop from the Wolf Griddle once the crust has formed. Immediately brush or ladle the herb and sea salt mixture over the ribeye steak on both sides. Let it absorb the flavors for 15-20 minutes. Cover the steak to keep it from cooling too much.

Slice the steak off the bone and serve with balsamic syrup, extra virgin olive oil, or any desired sauce. Serve with sautéed vegetables and oven-roasted potatoes.