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MiBek Farms Rib Eye with Rosebank Farms Late Summer Tomato Salad

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For MiBek Farms Rib Eye:

  • Black pepper, pan-toasted, cracked, to taste
  • 2 16-20 oz. MiBek Farms rib eyes
  • Fine sea salt, to taste

For Rosebank Farms Late Summer Heirloom Tomato Salad:

  • 12 slices Benton’s bacon, baked
  • Center cut slices from 6 heirloom tomatoes
  • 12 heirloom cherry tomatoes, halved
  • 12 heirloom plum tomatoes, quartered
  • Fine sea salt, as needed
  • Fresh cracked pepper, to taste
  • 2 Tbs. fresh shallot, finely diced
  • 2 cups Rosebank Farms arugula

For Green Garlic-Buttermilk Dressing:

  • 2.5 oz. garlic scapes, roughly cut
  • 3 Tbs. chopped parsley
  • Juice from 2 lemons
  • 24 oz. Duke’s mayonnaise
  • 1 tsp. onion powder
  • 1 tsp. Espelette pepper
  • 1 tsp. fine sea salt
  • 8 oz. buttermilk

For Geechie Boy Farms White Cornbread Croutons:

  • 8 oz. buttermilk
  • 1 egg
  • 1 tsp. fine sea salt, plus more to taste
  • 1/2 tsp. baking soda
  • 2 tsp. sugar
  • 1 cup Geechie cornmeal
  • Extra virgin olive oil, as needed

For MiBek Farms Rib Eye:
Preheat your charcoal or gas grill to medium heat (too high of a heat will result in flare-up). Toast your peppercorns in a hot pan (no oil) until you start to smell the aromatics. Place them in a spice grinder or pepper mill and process until coarsely cracked.

When grill is hot, season steaks on all sides with sea salt and pepper. Place steaks on the hottest part of the grill and grill for two minutes on the first side. Turn meat over and cook for an additional two minutes. Continue this process until the steak has an internal temperature of 90°F (which will rise to medium rare 125°-130°F when steaks “rest”).

Take steaks off the grill. Let steaks “rest” at room temperature for six to eight minutes before serving.

For Rosebank Farms Late Summer Heirloom Tomato Salad:
Crumble bacon into bite-size pieces. Season tomatoes with sea salt and pepper. Sprinkle tomatoes with shallots. Portion out arugula. Reserve until time to build the salad.

For Green Garlic-Buttermilk Dressing:
Place garlic scapes in food processor and process until minced. Add parsley and lemon juice and pulse until mixture is minced. Add remaining ingredients, except buttermilk, and pulse until smooth. With the motor running, drizzle in the buttermilk and process for a couple seconds.

For Geechie Boy Farms White Cornbread Croutons:
Whisk the first five ingredients together. Next, whisk in cornmeal until smooth. Spray a sheet pan thoroughly with olive oil and spread cornbread mixture onto it. Bake at 350°F for 12 minutes or until medium browned. Cool in the refrigerator for 10 minutes. Cut the cornbread into one-inch cubes and spray them with extra virgin olive oil. Season them with sea salt and bake for five to seven minutes, or until crunchy. Store in an airtight container until needed.

To assemble:
Place rib eyes on the cutting board and let them rest until salads are built.

Take four large dinner plates and arrange the heirloom tomatoes on half of the plate. Be sure to arrange the different colors and shapes in a way that enhances the presentation.

Divide the bacon and croutons among the salads. Drizzle buttermilk dressing neatly on top of salads. Gently arrange arugula on top. Taste a small amount of the salad to see if it is seasoned to your liking. If not, sprinkle a little more sea salt over it. Slice steaks crosswise into 12 pieces each and divide these between the four salads.