Father’s Day is the perfect time to gather around the table and celebrate the incredible dads in our lives, and what better way to show our appreciation than with a meal that’s hearty, bold, and bursting with Italian flavor?
This year, skip the ordinary and treat Dad to something truly special: a juicy ribeye steak cooked to perfection, served with crispy polenta fries that bring that rustic Italian charm right to the plate. Dip into a velvety truffle pecorino fondue for a touch of indulgence, and finish it all off with a bright, zesty salsa verde that cuts through the richness like a dream.
It’s a simple but stunning lineup, no fuss, all flavor. Whether you're cooking together or surprising him with a full spread, this Italian-style feast is all about love, family, and great food. Because Dad deserves nothing less.
Difficulty : easy
Prep time : 90 minutes ( including chill time)
Cook time : 45 minutes
Doses for : 4 people
Polenta Fries
1 cup Divella Instant Polenta
3 cups water
1½ tsp kosher salt
Peanut oil, for frying
Truffle Pecorino Fondue
1 cup heavy cream
1½ cups pecorino cheese with truffle, grated (large hole grater)
Ribeye Steak
2 ribeye steaks (about 1" thick)
Salt & black pepper
Olive oil, for searing
Italian Salsa Verde
1 bunch flat-leaf parsley, finely chopped
2–3 anchovy fillets, finely chopped
1 garlic clove, minced
2 tbsp white wine vinegar aged in barrique
¼ cup chili-infused olive oil
¼ cup extra virgin olive oil
Salt to taste
Prepare the Polenta
1. Bring 3 cups of salted water to a boil.
2. Slowly whisk in 1 cup of Divella Instant Polenta.
3. Stir for 5–7 minutes until thick and smooth.
4. Spread into a parchment-lined baking tray (about ¾” thick).
5. Let cool, then refrigerate until firm (at least 45 minutes).
Make the Salsa Verde
1. In a bowl, mix parsley, anchovies, and garlic.
2. Add vinegar, then slowly whisk in both oils.
3. Adjust salt to taste. Set aside at room temp.
Cut & Fry the Polenta
1. Once chilled, cut polenta into fries.
2. Heat peanut oil to 375°F and fry in batches until golden and crispy (about 3–4 minutes).
3. Drain on paper towels and season lightly with salt.
Make the Truffle Fondue
1. In a saucepan, reduce heavy cream by half over medium heat.
2. Lower heat, whisk in grated truffle pecorino until melted and smooth. Keep warm.
Cook the Ribeye
1. Preheat oven to 450°F.
2. Season steaks generously with salt and pepper.
3. Sear in a hot oven-safe skillet with a bit of olive oil — about 2 minutes per side.
4. Transfer skillet to the oven and cook until internal temp reaches 120°F for medium rare (about 4–6 minutes depending on thickness).
5. Remove and let rest 5–7 minutes before slicing.
To Serve
1. Plate crispy polenta fries, drizzle with warm truffle pecorino fondue.
2. Slice ribeye and top with Italian salsa verde.
3. Serve immediately. Buon appetito!
