EagleTribune.com, North Andover, MA

September 21, 2012

Ribeye and rosemary: Tuscan Steak proves there's more to Italian food than pasta

The Eagle-Tribune

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Joe Faro, owner of the Tuscan Kitchen at 67 Main St. in Salem, N.H., always had a passion for food.

He now has over 25 years of experience in the industry, but started off with a business plan for Joseph’s Gourmet Pasta and Sauce while a senior in college. That business plan turned into an incredibly profitable company that Nestle Prepared Foods bought in 2006.

Still focused on delivering an authentic Italian dining experience, Joe now runs the Tuscan Kitchen and plans to open a Tuscan Market in New Hampshire, which will become New England’s largest Italian market.

No matter how successful any of his ventures are Joe continues to search for ways to deliver the freshest and most authentic foods to his customers, especially this Tuscan Steak. You can smell the rosemary and olive oil wafting off of this classic Tuscan style dish. The mouth-watering steak is seasoned with olive oil, garlic, and rosemary before being cooked to perfection and paired with golden oven-roasted potatoes. While true Italian beef might be out of reach, this black angus ribeye is the closest and certainly lives up to the reputation of this rustic dish.

Just because this steak is classically prepared does not mean it’s difficult to make. After a few minutes of seasoning and searing, you can have this hearty meal served and enjoyed.

Tuscan Steak


32 ounce ribeye

1 1/2 pound potatoes

2 cloves garlic, roasted

5 rosemary sprigs

2 tablespoons rosemary, chopped

2 tablespoons olive oil

pinch of pepper

pinch of salt


1. Quarter potatoes and season with olive oil, salt, and pepper.

2. Roast potatoes on a baking sheet at 450 degrees for 45 minutes. Turn potatoes every 15 minutes.

3. Rub both sides of steak with olive oil and garlic, then season with rosemary, pepper, and salt.

4. Sear steak on a grill for 2 minutes each side on high heat, then let cook on medium low heat to desired temperature.

5. When ready for service, heat splash of olive oil in pan and re-roast potatoes until crisp. Season with rosemary, pepper, and salt.

6. After plating, garnish with rosemary sprigs.

Recipe courtesy Joe Faro, owner of Tuscan Kitchen, Salem, N.H., 2012.