By Jan Walsh
Photography by Beau Gustafson
GianMarco’s Restaurant recently added 100 percent grass-fed Joyce Farms beef to the menu. No hormones, antibiotics, animal byproducts, grain, or GMOs are ever fed to Joyce Farms Naked grass-fed beef. GianMarco’s serves this scrumptious steak with brussels sprouts and rigatoni quatro formaggio as a dinner special. And in the pasta dish, Giani Respinto uses Italian and French cheeses also from pasture-raised dairy.
4 Joyce Farms rib eye steaks (GianMarco’s cuts and trims from whole ribeye off the bone)
½ cup Fontina cheese from Italy
¾ cup Grana Padano cheese from Italy, divided into two portions of ½ cup and ¼ cup
½ cup Asiago cheese from Italy
½ cup Comte cheese
¼ cup seasoned panko breadcrumbs, seasoned with oregano, basil, salt, and pepper
½ cup diced onions
12 brussels sprouts, blanched until cooked ¾ way and shocked in ice water
12 ounces bacon, cut into pieces
1 ½ cups pasture-raised organic cream
4 servings rigatoni, blanched
1 tablespoon Italian butter
Remove steaks from fridge and bring to slightly above room temperature. Season steaks on both sides with Himalayan salt and fresh ground pepper. Place on hot grill using tongs and sear on both sides. Remove steak from grill and place in skillet. Finish steak in 400-degree oven until desired degree of doneness to avoid it getting charred. See video for Respinto’s doneness test. Remove from oven to rest in skillet.
Rigatoni Quatro Formaggio Procedure:
Pour cream into pan over medium on stove. Once cream is hot, add cheeses (except the ¼ cup of Grana Padano) to cream and melt completely. Add blanched rigatoni. Cook until almost done. Sprinkle additional ¼ cup of cheese remaining and panko breadcrumbs on top. Place in oven at 400 degrees.
Add bacon to cold pan on stove. Cook bacon on high, rendering fat away without burning bacon. Add onion and cook until caramelized. Add sprouts and butter. Cook, stirring often, until sprouts are caramelized.