Why We Love This Grilled Tuscan-Style Ribeye With Grilled Carrots and Asparagus-Herb Salad Recipe<\/strong><\/h3>\nCreating the perfect summertime grilled ribeye might seem like a lot of work, but achieving steak<\/a> perfection is easier than you think! This mouthwatering recipe features a tender ribeye marinated in balsamic vinaigrette, served on a creamy layer of whipped ricotta, and topped with a bold and satisfying salad, all drizzled with more balsamic vinaigrette. Each bite of this flavorful dish will blow your taste buds away.<\/p>\nTools You\u2019ll Need Before You Start<\/strong><\/h4>\n\n- 3 Medium Bowls<\/li>\n
- 1 Whisk<\/li>\n
- Food Processor<\/li>\n
- 1 Large Resealable Bag<\/li>\n
- Cutting Board<\/li>\n<\/ul>\n
How to Make Grilled Tuscan-Style Ribeye With Grilled Carrots and Asparagus-Herb Salad <\/strong>
<\/strong><\/h2>\nThe star of this dish is the rich, well-marbled Omaha Steaks Ribeye<\/a>. Known as the steak lover’s steak, this ribeye is perfect for grilling thanks to its dense marbling that melts during cooking, delivering an irresistibly buttery flavor. Let\u2019s get started!<\/p>\n1. Balsamic Glaze: The Flavor You Didn’t Know You Were Missing <\/strong><\/h3>\nIf you haven’t discovered the magic of balsamic glaze yet, it’s time! This glaze perfectly balances sweet and tangy, adding a touch of sophistication and complexity to the dish. Combine vegetable oil, balsamic vinegar, Dijon mustard, honey, Calabrian chilis (or red pepper flakes), kosher salt, and black pepper in a medium bowl and whisk together until well mixed. Divide into one-quarter cup for the grilled vegetables and one-half cup for the ribeye marinade, then use the remaining glaze to toss with the salad.<\/p>\n
2. Ricotta-licious \u2013 Whipped to Perfection <\/strong><\/h3>\nLight, airy, and irresistibly creamy, whipped ricotta adds richness without overwhelming your taste buds. Combine whole milk ricotta cheese, Calabrian chilis, lemon zest, lemon juice, kosher salt, and black pepper in a food processor. Blend until thoroughly mixed, then set aside.<\/p>\n
3. Grilled to Perfection \u2013 Carrots and Asparagus Get Their Glow-Up<\/strong><\/h3>\nGrilled carrots and asparagus tossed in a rich balsamic glaze create a mouthwatering dish that’s both savory and slightly tangy. Start by preheating your grill to 450 degrees Fahrenheit direct heat. While the grill warms up, toss the carrots and asparagus in a medium bowl with olive oil, salt, and pepper. Place the carrots on the grill for six to eight minutes and the asparagus for three to five minutes until both are slightly charred. During the last minute of grilling, brush the vegetables with balsamic vinaigrette twice, letting it caramelize slightly. Transfer the vegetables to a cutting board and cut into one- or two-inch pieces.<\/p>\n
4. Grilled Carrots and Asparagus in Herb Glory
<\/strong><\/h3>\nThis salad brings vibrant colors and bold flavors to the table, perfectly complementing the main dish’s rich, tangy, and savory notes. Toss the grilled carrots and asparagus in a medium bowl with balsamic vinaigrette, then season with salt and pepper to taste. Let the flavors marinate as you set the salad aside, ready to serve alongside your perfectly cooked steaks.<\/p>\n
5. Grill-tastic Ribeyes \u2013 Tuscan Flavor at Its Best
<\/strong><\/h3>\nTo grill the perfect ribeye for this dish, start the night before by thawing your Omaha Steaks Ribeyes<\/a> in the refrigerator. Short on time? Use our quick-thaw method<\/a> to have your steaks ready to season in about 30 minutes. Once thawed, pat the steaks dry with a paper towel and season generously with salt and pepper. Allow the salt and pepper to infuse the steaks for 15 minutes on the counter before marinating.<\/p>\nNext, it’s time for the marinade! Place your seasoned ribeyes in a large resealable bag, pour in a half cup of balsamic vinaigrette, and massage into the steaks. Let them marinate in the refrigerator overnight or for at least two to three hours if you’re short on time. When ready, let the steaks come to room temperature for about 20 minutes on the counter before grilling.<\/p>\n
With your grill at 450 degrees Fahrenheit direct heat, cook your ribeyes for about four minutes per side for medium-rare doneness (130-135 degrees Fahrenheit per meat thermometer). Then, let them rest on a cutting board for six minutes before slicing them into half-inch medallions. For different desired cooking doneness, refer to our helpful steak doneness guide<\/a>.<\/p>\nEverything is ready, so let’s grab a plate! Place a dollop of whipped ricotta in the center of the plate, spread it into a thick layer, and top with the steak medallions. Add the grilled carrots and asparagus-herb salad, then drizzle with the remaining balsamic vinaigrette. Serve and enjoy!<\/p>\n
Tools You\u2019ll Need Before You Start<\/strong><\/h4>\n\n- 3 Medium Bowls<\/li>\n
- 1 Whisk<\/li>\n
- Food Processor<\/li>\n
- 1 Large Resealable Bag<\/li>\n
- Cutting Board<\/li>\n<\/ul>\n
How to Make Grilled Tuscan-Style Ribeye With Grilled Carrots and Asparagus-Herb Salad <\/strong>
<\/strong><\/h2>\nThe star of this dish is the rich, well-marbled Omaha Steaks Ribeye<\/a>. Known as the steak lover’s steak, this ribeye is perfect for grilling thanks to its dense marbling that melts during cooking, delivering an irresistibly buttery flavor. Let\u2019s get started!<\/p>\n1. Balsamic Glaze: The Flavor You Didn’t Know You Were Missing <\/strong><\/h3>\nIf you haven’t discovered the magic of balsamic glaze yet, it’s time! This glaze perfectly balances sweet and tangy, adding a touch of sophistication and complexity to the dish. Combine vegetable oil, balsamic vinegar, Dijon mustard, honey, Calabrian chilis (or red pepper flakes), kosher salt, and black pepper in a medium bowl and whisk together until well mixed. Divide into one-quarter cup for the grilled vegetables and one-half cup for the ribeye marinade, then use the remaining glaze to toss with the salad.<\/p>\n
2. Ricotta-licious \u2013 Whipped to Perfection <\/strong><\/h3>\nLight, airy, and irresistibly creamy, whipped ricotta adds richness without overwhelming your taste buds. Combine whole milk ricotta cheese, Calabrian chilis, lemon zest, lemon juice, kosher salt, and black pepper in a food processor. Blend until thoroughly mixed, then set aside.<\/p>\n
3. Grilled to Perfection \u2013 Carrots and Asparagus Get Their Glow-Up<\/strong><\/h3>\nGrilled carrots and asparagus tossed in a rich balsamic glaze create a mouthwatering dish that’s both savory and slightly tangy. Start by preheating your grill to 450 degrees Fahrenheit direct heat. While the grill warms up, toss the carrots and asparagus in a medium bowl with olive oil, salt, and pepper. Place the carrots on the grill for six to eight minutes and the asparagus for three to five minutes until both are slightly charred. During the last minute of grilling, brush the vegetables with balsamic vinaigrette twice, letting it caramelize slightly. Transfer the vegetables to a cutting board and cut into one- or two-inch pieces.<\/p>\n
4. Grilled Carrots and Asparagus in Herb Glory
<\/strong><\/h3>\nThis salad brings vibrant colors and bold flavors to the table, perfectly complementing the main dish’s rich, tangy, and savory notes. Toss the grilled carrots and asparagus in a medium bowl with balsamic vinaigrette, then season with salt and pepper to taste. Let the flavors marinate as you set the salad aside, ready to serve alongside your perfectly cooked steaks.<\/p>\n
5. Grill-tastic Ribeyes \u2013 Tuscan Flavor at Its Best
<\/strong><\/h3>\nTo grill the perfect ribeye for this dish, start the night before by thawing your Omaha Steaks Ribeyes<\/a> in the refrigerator. Short on time? Use our quick-thaw method<\/a> to have your steaks ready to season in about 30 minutes. Once thawed, pat the steaks dry with a paper towel and season generously with salt and pepper. Allow the salt and pepper to infuse the steaks for 15 minutes on the counter before marinating.<\/p>\nNext, it’s time for the marinade! Place your seasoned ribeyes in a large resealable bag, pour in a half cup of balsamic vinaigrette, and massage into the steaks. Let them marinate in the refrigerator overnight or for at least two to three hours if you’re short on time. When ready, let the steaks come to room temperature for about 20 minutes on the counter before grilling.<\/p>\n
With your grill at 450 degrees Fahrenheit direct heat, cook your ribeyes for about four minutes per side for medium-rare doneness (130-135 degrees Fahrenheit per meat thermometer). Then, let them rest on a cutting board for six minutes before slicing them into half-inch medallions. For different desired cooking doneness, refer to our helpful steak doneness guide<\/a>.<\/p>\nEverything is ready, so let’s grab a plate! Place a dollop of whipped ricotta in the center of the plate, spread it into a thick layer, and top with the steak medallions. Add the grilled carrots and asparagus-herb salad, then drizzle with the remaining balsamic vinaigrette. Serve and enjoy!<\/p>\n
How to Make Grilled Tuscan-Style Ribeye With Grilled Carrots and Asparagus-Herb Salad <\/strong>
<\/strong><\/h2>\nThe star of this dish is the rich, well-marbled Omaha Steaks Ribeye<\/a>. Known as the steak lover’s steak, this ribeye is perfect for grilling thanks to its dense marbling that melts during cooking, delivering an irresistibly buttery flavor. Let\u2019s get started!<\/p>\n1. Balsamic Glaze: The Flavor You Didn’t Know You Were Missing <\/strong><\/h3>\nIf you haven’t discovered the magic of balsamic glaze yet, it’s time! This glaze perfectly balances sweet and tangy, adding a touch of sophistication and complexity to the dish. Combine vegetable oil, balsamic vinegar, Dijon mustard, honey, Calabrian chilis (or red pepper flakes), kosher salt, and black pepper in a medium bowl and whisk together until well mixed. Divide into one-quarter cup for the grilled vegetables and one-half cup for the ribeye marinade, then use the remaining glaze to toss with the salad.<\/p>\n
2. Ricotta-licious \u2013 Whipped to Perfection <\/strong><\/h3>\nLight, airy, and irresistibly creamy, whipped ricotta adds richness without overwhelming your taste buds. Combine whole milk ricotta cheese, Calabrian chilis, lemon zest, lemon juice, kosher salt, and black pepper in a food processor. Blend until thoroughly mixed, then set aside.<\/p>\n
3. Grilled to Perfection \u2013 Carrots and Asparagus Get Their Glow-Up<\/strong><\/h3>\nGrilled carrots and asparagus tossed in a rich balsamic glaze create a mouthwatering dish that’s both savory and slightly tangy. Start by preheating your grill to 450 degrees Fahrenheit direct heat. While the grill warms up, toss the carrots and asparagus in a medium bowl with olive oil, salt, and pepper. Place the carrots on the grill for six to eight minutes and the asparagus for three to five minutes until both are slightly charred. During the last minute of grilling, brush the vegetables with balsamic vinaigrette twice, letting it caramelize slightly. Transfer the vegetables to a cutting board and cut into one- or two-inch pieces.<\/p>\n
4. Grilled Carrots and Asparagus in Herb Glory
<\/strong><\/h3>\nThis salad brings vibrant colors and bold flavors to the table, perfectly complementing the main dish’s rich, tangy, and savory notes. Toss the grilled carrots and asparagus in a medium bowl with balsamic vinaigrette, then season with salt and pepper to taste. Let the flavors marinate as you set the salad aside, ready to serve alongside your perfectly cooked steaks.<\/p>\n
5. Grill-tastic Ribeyes \u2013 Tuscan Flavor at Its Best
<\/strong><\/h3>\nTo grill the perfect ribeye for this dish, start the night before by thawing your Omaha Steaks Ribeyes<\/a> in the refrigerator. Short on time? Use our quick-thaw method<\/a> to have your steaks ready to season in about 30 minutes. Once thawed, pat the steaks dry with a paper towel and season generously with salt and pepper. Allow the salt and pepper to infuse the steaks for 15 minutes on the counter before marinating.<\/p>\nNext, it’s time for the marinade! Place your seasoned ribeyes in a large resealable bag, pour in a half cup of balsamic vinaigrette, and massage into the steaks. Let them marinate in the refrigerator overnight or for at least two to three hours if you’re short on time. When ready, let the steaks come to room temperature for about 20 minutes on the counter before grilling.<\/p>\n
With your grill at 450 degrees Fahrenheit direct heat, cook your ribeyes for about four minutes per side for medium-rare doneness (130-135 degrees Fahrenheit per meat thermometer). Then, let them rest on a cutting board for six minutes before slicing them into half-inch medallions. For different desired cooking doneness, refer to our helpful steak doneness guide<\/a>.<\/p>\nEverything is ready, so let’s grab a plate! Place a dollop of whipped ricotta in the center of the plate, spread it into a thick layer, and top with the steak medallions. Add the grilled carrots and asparagus-herb salad, then drizzle with the remaining balsamic vinaigrette. Serve and enjoy!<\/p>\n
1. Balsamic Glaze: The Flavor You Didn’t Know You Were Missing <\/strong><\/h3>\nIf you haven’t discovered the magic of balsamic glaze yet, it’s time! This glaze perfectly balances sweet and tangy, adding a touch of sophistication and complexity to the dish. Combine vegetable oil, balsamic vinegar, Dijon mustard, honey, Calabrian chilis (or red pepper flakes), kosher salt, and black pepper in a medium bowl and whisk together until well mixed. Divide into one-quarter cup for the grilled vegetables and one-half cup for the ribeye marinade, then use the remaining glaze to toss with the salad.<\/p>\n
2. Ricotta-licious \u2013 Whipped to Perfection <\/strong><\/h3>\nLight, airy, and irresistibly creamy, whipped ricotta adds richness without overwhelming your taste buds. Combine whole milk ricotta cheese, Calabrian chilis, lemon zest, lemon juice, kosher salt, and black pepper in a food processor. Blend until thoroughly mixed, then set aside.<\/p>\n
3. Grilled to Perfection \u2013 Carrots and Asparagus Get Their Glow-Up<\/strong><\/h3>\nGrilled carrots and asparagus tossed in a rich balsamic glaze create a mouthwatering dish that’s both savory and slightly tangy. Start by preheating your grill to 450 degrees Fahrenheit direct heat. While the grill warms up, toss the carrots and asparagus in a medium bowl with olive oil, salt, and pepper. Place the carrots on the grill for six to eight minutes and the asparagus for three to five minutes until both are slightly charred. During the last minute of grilling, brush the vegetables with balsamic vinaigrette twice, letting it caramelize slightly. Transfer the vegetables to a cutting board and cut into one- or two-inch pieces.<\/p>\n
4. Grilled Carrots and Asparagus in Herb Glory
<\/strong><\/h3>\nThis salad brings vibrant colors and bold flavors to the table, perfectly complementing the main dish’s rich, tangy, and savory notes. Toss the grilled carrots and asparagus in a medium bowl with balsamic vinaigrette, then season with salt and pepper to taste. Let the flavors marinate as you set the salad aside, ready to serve alongside your perfectly cooked steaks.<\/p>\n
5. Grill-tastic Ribeyes \u2013 Tuscan Flavor at Its Best
<\/strong><\/h3>\nTo grill the perfect ribeye for this dish, start the night before by thawing your Omaha Steaks Ribeyes<\/a> in the refrigerator. Short on time? Use our quick-thaw method<\/a> to have your steaks ready to season in about 30 minutes. Once thawed, pat the steaks dry with a paper towel and season generously with salt and pepper. Allow the salt and pepper to infuse the steaks for 15 minutes on the counter before marinating.<\/p>\nNext, it’s time for the marinade! Place your seasoned ribeyes in a large resealable bag, pour in a half cup of balsamic vinaigrette, and massage into the steaks. Let them marinate in the refrigerator overnight or for at least two to three hours if you’re short on time. When ready, let the steaks come to room temperature for about 20 minutes on the counter before grilling.<\/p>\n
With your grill at 450 degrees Fahrenheit direct heat, cook your ribeyes for about four minutes per side for medium-rare doneness (130-135 degrees Fahrenheit per meat thermometer). Then, let them rest on a cutting board for six minutes before slicing them into half-inch medallions. For different desired cooking doneness, refer to our helpful steak doneness guide<\/a>.<\/p>\nEverything is ready, so let’s grab a plate! Place a dollop of whipped ricotta in the center of the plate, spread it into a thick layer, and top with the steak medallions. Add the grilled carrots and asparagus-herb salad, then drizzle with the remaining balsamic vinaigrette. Serve and enjoy!<\/p>\n
Light, airy, and irresistibly creamy, whipped ricotta adds richness without overwhelming your taste buds. Combine whole milk ricotta cheese, Calabrian chilis, lemon zest, lemon juice, kosher salt, and black pepper in a food processor. Blend until thoroughly mixed, then set aside.<\/p>\n
3. Grilled to Perfection \u2013 Carrots and Asparagus Get Their Glow-Up<\/strong><\/h3>\nGrilled carrots and asparagus tossed in a rich balsamic glaze create a mouthwatering dish that’s both savory and slightly tangy. Start by preheating your grill to 450 degrees Fahrenheit direct heat. While the grill warms up, toss the carrots and asparagus in a medium bowl with olive oil, salt, and pepper. Place the carrots on the grill for six to eight minutes and the asparagus for three to five minutes until both are slightly charred. During the last minute of grilling, brush the vegetables with balsamic vinaigrette twice, letting it caramelize slightly. Transfer the vegetables to a cutting board and cut into one- or two-inch pieces.<\/p>\n
4. Grilled Carrots and Asparagus in Herb Glory
<\/strong><\/h3>\nThis salad brings vibrant colors and bold flavors to the table, perfectly complementing the main dish’s rich, tangy, and savory notes. Toss the grilled carrots and asparagus in a medium bowl with balsamic vinaigrette, then season with salt and pepper to taste. Let the flavors marinate as you set the salad aside, ready to serve alongside your perfectly cooked steaks.<\/p>\n
5. Grill-tastic Ribeyes \u2013 Tuscan Flavor at Its Best
<\/strong><\/h3>\nTo grill the perfect ribeye for this dish, start the night before by thawing your Omaha Steaks Ribeyes<\/a> in the refrigerator. Short on time? Use our quick-thaw method<\/a> to have your steaks ready to season in about 30 minutes. Once thawed, pat the steaks dry with a paper towel and season generously with salt and pepper. Allow the salt and pepper to infuse the steaks for 15 minutes on the counter before marinating.<\/p>\nNext, it’s time for the marinade! Place your seasoned ribeyes in a large resealable bag, pour in a half cup of balsamic vinaigrette, and massage into the steaks. Let them marinate in the refrigerator overnight or for at least two to three hours if you’re short on time. When ready, let the steaks come to room temperature for about 20 minutes on the counter before grilling.<\/p>\n
With your grill at 450 degrees Fahrenheit direct heat, cook your ribeyes for about four minutes per side for medium-rare doneness (130-135 degrees Fahrenheit per meat thermometer). Then, let them rest on a cutting board for six minutes before slicing them into half-inch medallions. For different desired cooking doneness, refer to our helpful steak doneness guide<\/a>.<\/p>\nEverything is ready, so let’s grab a plate! Place a dollop of whipped ricotta in the center of the plate, spread it into a thick layer, and top with the steak medallions. Add the grilled carrots and asparagus-herb salad, then drizzle with the remaining balsamic vinaigrette. Serve and enjoy!<\/p>\n
<\/strong><\/h3>\n
This salad brings vibrant colors and bold flavors to the table, perfectly complementing the main dish’s rich, tangy, and savory notes. Toss the grilled carrots and asparagus in a medium bowl with balsamic vinaigrette, then season with salt and pepper to taste. Let the flavors marinate as you set the salad aside, ready to serve alongside your perfectly cooked steaks.<\/p>\n
5. Grill-tastic Ribeyes \u2013 Tuscan Flavor at Its Best
<\/strong><\/h3>\nTo grill the perfect ribeye for this dish, start the night before by thawing your Omaha Steaks Ribeyes<\/a> in the refrigerator. Short on time? Use our quick-thaw method<\/a> to have your steaks ready to season in about 30 minutes. Once thawed, pat the steaks dry with a paper towel and season generously with salt and pepper. Allow the salt and pepper to infuse the steaks for 15 minutes on the counter before marinating.<\/p>\nNext, it’s time for the marinade! Place your seasoned ribeyes in a large resealable bag, pour in a half cup of balsamic vinaigrette, and massage into the steaks. Let them marinate in the refrigerator overnight or for at least two to three hours if you’re short on time. When ready, let the steaks come to room temperature for about 20 minutes on the counter before grilling.<\/p>\n
With your grill at 450 degrees Fahrenheit direct heat, cook your ribeyes for about four minutes per side for medium-rare doneness (130-135 degrees Fahrenheit per meat thermometer). Then, let them rest on a cutting board for six minutes before slicing them into half-inch medallions. For different desired cooking doneness, refer to our helpful steak doneness guide<\/a>.<\/p>\nEverything is ready, so let’s grab a plate! Place a dollop of whipped ricotta in the center of the plate, spread it into a thick layer, and top with the steak medallions. Add the grilled carrots and asparagus-herb salad, then drizzle with the remaining balsamic vinaigrette. Serve and enjoy!<\/p>\n
Next, it’s time for the marinade! Place your seasoned ribeyes in a large resealable bag, pour in a half cup of balsamic vinaigrette, and massage into the steaks. Let them marinate in the refrigerator overnight or for at least two to three hours if you’re short on time. When ready, let the steaks come to room temperature for about 20 minutes on the counter before grilling.<\/p>\n
With your grill at 450 degrees Fahrenheit direct heat, cook your ribeyes for about four minutes per side for medium-rare doneness (130-135 degrees Fahrenheit per meat thermometer). Then, let them rest on a cutting board for six minutes before slicing them into half-inch medallions. For different desired cooking doneness, refer to our helpful steak doneness guide<\/a>.<\/p>\n Everything is ready, so let’s grab a plate! Place a dollop of whipped ricotta in the center of the plate, spread it into a thick layer, and top with the steak medallions. Add the grilled carrots and asparagus-herb salad, then drizzle with the remaining balsamic vinaigrette. Serve and enjoy!<\/p>\n
![\"Table](\"https:\/\/blog-content.omahasteaks.com\/wp-content\/uploads\/2025\/04\/Tuscan-Style-Ribeyes-with-Vegetable-Salad-Recipe-CR-150x150.jpg\")
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