Pan Seared Veal Rib Eyes with Prosciutto and Fontin

Name: Pan Seared Veal Rib Eyes with Prosciutto and Fontina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil, divided; 4 (3/4 to 1-pound) veal rib eye steaks, bone in (1 1/2 to 2 pounds total weight); 2 teaspoons kosher salt; 2 teaspoons fresh cracked black pepper; 2 tablespoons bacon fat; 1/2 pound fontina, thinly sliced; 1/4 pound prosciutto, thinly sliced (3 to 4 slices); 1/2 cup finely diced shallots; 1 cup beef stock, best quality; 1 tablespoon fresh thyme leaves; 2 tablespoons butter; 2 tablespoons chopped Italian flat-leaf parsley, for garnish

Servings: persons

4 tablespoons olive oil, divided
4 (3/4 to 1-pound) veal rib eye steaks, bone in (1 1/2 to 2 pounds total weight)
2 teaspoons kosher salt
2 teaspoons fresh cracked black pepper
2 tablespoons bacon fat
1/2 pound fontina, thinly sliced
1/4 pound prosciutto, thinly sliced (3 to 4 slices)
1/2 cup finely diced shallots
1 cup beef stock, best quality
1 tablespoon fresh thyme leaves
2 tablespoons butter
2 tablespoons chopped Italian flat-leaf parsley, for garnish

1
Preheat the oven to 170 degrees F. Grease a baking sheet with 2 tablespoons olive oil.
2
Pound the steaks to 1/2-inch thickness over plastic wrap.
3
Sprinkle each with salt and pepper and place on the prepared baking sheet.
4
Bake until it reaches an internal temperature of 80 degrees F, about 10 minutes.
5
In 2 large saute pans over medium-high heat, divide the remaining 2 tablespoons olive oil and the bacon fat between the pans and heat until shimmering.
6
Add 2 steaks to each pan and cook for 3 to 4 minutes per side.
7
Place the steaks onto a wire rack over a baking sheet.
8
Top with fontina and then the prosciutto slices, evenly covering the cheese.
9
Adjust the oven to low broil and place the pan in the oven.
10
Broil until the prosciutto is crisp, about 5 minutes.
11
Remove and allow to rest 5 minutes, lightly covered with foil.
12
In each saute pan, evenly divide the shallots and cook for 2 to 3 minutes.
13
Deglaze each with half the beef stock.
14
Evenly divide the thyme and allow to reduce, 3 to 4 minutes.
15
Combine the liquid into 1 pan, add the butter and adjust the seasoning, if desired.
16
Serve the steaks drizzled with the pan sauce and garnish with the parsley.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons olive oil, divided, 4 (3/4 to 1-pound) veal rib eye steaks, bone in (1 1/2 to 2 pounds total weight), 2 teaspoons kosher salt, 2 teaspoons fresh cracked black pepper, and more.

Yes, Pan Seared Veal Rib Eyes with Prosciutto and Fontina falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Seared Veal Rib Eyes with Prosciutto and Fontina

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions