Chef Scott Conant: Spice Crusted Veal Rib Eye

We talked to Chef Scott Conant about New Years and a favorite recipe of his. Check below for his answers and a great recipe to try out!

HN: What is a special NYE memory of yours? 

Chef Scott Conant: Last year, we had a 3-month old newborn and my older daughter was almost three. My wife and I decided to stay home with champagne, caviar and white truffles. It was one of the best NYE’s I’ve had. 

HN: What is your favorite NYE dish?

Chef Scott Conant: Spice Crusted Veal Rib Eye.  (Check below for recipe!)

HN: Why is it your favorite dish?
Chef Scott Conant: I just love all of the flavors and spices. I love that cut in particular. It has agreat fat to meat ratio. It’s also easy to make. It's crucial to find dishes that offer both quality and convenience during the holidays.

Spice Crusted Veal Rib Eye

Photo Courtesy of Google Images

1 Tbsp Crushed Red Pepper
1 Tbsp Whole Szechuan Peppercorns
1 Tbsp Coriander Seeds
1 ½ tsp Cumin Seeds
1 ½ tsp Sweet Smoked Paprika
2 whole Star Anise


1(3-4lb) Veal rib eye roast, trimmed but with the fat cap left on
Extra Virgin Olive Oil
Kosher Salt
5 Sprigs Fresh Thyme
5 Cloves Garlic, peeled




In a small skillet, toast the crushed red pepper, Szechuan peppercorns, coriander seeds, cumin seeds, smoked paprika, and star anise over medium heat until fragrant, 2 to 3 minutes. Let cool, then transfer to a spice grinder and grind finely.

Coat the rib eye well all over with a thick layer of the spices. Let the rib eye sit at room temperature for 1 hour or refrigerate for up to 24 hours. (Remove the rib eye from the refrigerator about a half hour before roasting.)

Heat the oven to 250F. Heat a sauté pan large enough to accommodate the whole rib eye, over medium-high heat. Add enough olive oil for a light coating. Season the rib eye all over with salt and sear it until well browned on all sides. Transfer to a roasting pan. Drizzle about ¼ C olive oil over the meat and add the thyme and garlic to the pan. Finish cooking the roast in the oven, vesting the rib eye occasionally until it registers 135F on an instant read thermometer entered into the thickest part of the roast, about 50 minutes. Transfer to a cutting board and let it rest in a warm place for 15 minutes before slicing it into thick slices.

You can find out more about Chef Scott Conant on his Twitter, website, and Facebook.