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MARIO BATALI Babbo Rib-eye Steak with Bacon Wedge Salad

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Bring the steakhouse to your kitchen table with this flavorful dish!

Enjoy the recipe and recipe clip below.

BABBO RIB-EYE STEAK WITH BACON WEDGE SALAD
Babbo Steak
2 tablespoons sugar
1 tablespoon kosher salt
5 cloves garlic (finely chopped)
1 tablespoon hot red pepper flakes
1 tablespoon freshly ground black pepper
1/4 cup porcini mushrooms (ground to a fine powder in a spice grinder)
1/4 cup extra-virgin olive oil
1 28- ounce rib-eye steak (cut 2 inches thick, bone-in)
best-quality extra-virgin olive oil (for drizzling)
best-quality balsamic vinegar (for drizzling)
Wedge Salad
1 head iceberg lettuce (cut into 4 wedges)
1/2 cup Greek yogurt
1/4 cup red wine vinegar
1/2 cup olive oil
8 ounces gorgonzola dolce (divided)
8 slices bacon (cooked until crispy)
kosher salt and freshly ground black pepper

directions
In a small bowl, combine the sugar, salt, garlic, red pepper flakes, pepper, mushroom powder, and olive oil and stir well to form a thick, fairly dry paste. Rub the paste all over the steak, coating it evenly, and refrigerate, wrapped in plastic, for 12 hours or overnight.
Preheat the grill or broiler.
Remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Cook on the hottest part of the grill for 25 minutes, turning every 6 minutes, or to an internal temperature of 120ºF. For medium rare.
Allow the steak to rest for 10 minutes, then slice against the grain. Drizzle with the olive oil and balsamic vinegar and serve immediately with the wedge salad.
For the Wedge Salad: place the lettuce wedges on 4 separate plates.
In a small mixing bowl, stir together the Greek yogurt, red wine vinegar, olive oil and 1/2 of the gorgonzola. Season with salt and pepper. Pour equal amounts of the dressing onto the lettuce wedges.
Crumble the other half of the gorgonzola into chunks and sprinkle on top. Finish by placing two pieces of bacon crisscrossed on the top of each wedge.
Tips:
– Put the bacon in a cold pan. Then turn the heat to medium-high. This prevents the bacon from shriveling up.
– Get a good char on your steak. Make one side of your grill hot and one side cold. Once you get a good char, move a thick-cut steak over to the cool side to continue cooking.
– Let the steak marinate for 12 hours for ideal flavor.

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