Ribeye with Roasted Cauliflower, Heirloom Carrots and Pomegranate Salsa Verde

Imperial Wagyu Ribeye, roasted cauliflower, heirloom carrots, and a bright pomegranate salsa verde that keeps the whole plate feeling fresh. It’s simple to pull off, feeds a crowd, and lands with that “special occasion” energy without the stress.

Type: American

Prep Time: 30 minutes00:30

Cook Time: 30 minutes00:30

Total Time: 1 hour01:00

Ingredients

For the Imperial Wagyu Ribeye

Imperial Wagyu Ribeye x 3, 16 oz each
Kosher salt x to season (for overnight dry-age)

For the Roasted Vegetables

Cauliflower x 1–2 heads (depending on size), broken into florets
Heirloom carrots x 10–15 (depending on size), cleaned
Olive oil x 1 tbsp
Salt x to taste

For the Pomegranate Salsa Verde

Parsley x 1 bunch, chopped
Cilantro x 1 bunch, chopped
Garlic x 1 clove, minced
Capers x 1 tbsp
Lemon juice x 1 tbsp
Lemon zest x 1 tbsp
Pomegranate molasses x 3 tbsp
Olive oil x ¼ cup, plus more to reach desired consistency
Shallot x 1 medium, finely diced
Pomegranate seeds x ¼ cup
Salt x to taste

Dry-Age the Imperial Wagyu Ribeye

  1. Pat ribeyes dry.
  2. Lightly and evenly season all sides with kosher salt.
  3. Place on cooling racks over baking sheets and refrigerate uncovered overnight.
  4. Remove from the fridge 30 minutes before cooking to come to temp.

Roast the Vegetables

  1. Preheat oven to 425°F.
  2. Divide cauliflower and carrots across 2 sheet pans.
  3. Toss with olive oil and salt.
  4. Roast 25–30 minutes, rotating pans halfway, until caramelized and tender.

Make the Pickled Shallots

  1. Combine the finely diced shallot with 1 tbsp lemon juice.
  2. Let sit at least 10 minutes.

Prepare the Pomegranate Salsa Verde

  1. Add parsley, cilantro, garlic, capers, lemon zest, pomegranate molasses, and ¼ cup olive oil to a blender or food processor.
  2. Blend until coarse and spoonable. Add more olive oil if you want it thinner or glossier.
  3. Fold in the pickled shallots and pomegranate seeds.
  4. Season with salt to taste.

Grill the Imperial Wagyu Ribeye

  1. Heat the grill to high (450°F+).
  2. Sear each ribeye 60 seconds per side, then rest 3–4 minutes.
  3. Return to grill and repeat: 60 seconds per side, then rest 3–4 minutes.
  4. Pull the steaks when internal temperature reaches 125–130°F.
  5. Slice against the grain.

 

To Plate

  1. Spread roasted cauliflower and carrots across a large serving platter.
  2. Arrange sliced ribeye alongside.
  3. Spoon pomegranate salsa verde generously over the meat.
  4. Finish with flaky salt or a drizzle of olive oil.

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