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Flatbread pizza on a wooden peel

Ribeye with Salsa Verde

Ribeye with Salsa Verde

Yield: 4 servings
Prep: 10 minutes | Cook: 10 minutes
Total Time: 20 minutes


  • (2) 16 oz boneless Ribeye steaks
  • Pure olive oil
  • Kosher salt, to taste
  • Fresh Ground Black Pepper, to taste
  • 2 tbsp butter
  • 1 Bunch Italian Parsley stems removed (leaves only)
  • 3 cloves garlic, peeled
  • Zest of one lemon
  • 2/3 cup Extra Virgin Olive Oil
  • 1 tsp Red Wine Vinegar
  • ¼ cup capers, rinsed and drained
  • ¼ tsp Kosher Salt


Preheat oven to 400 degrees

Salsa Verde:
  1. In a food processor, combine 3 cloves of garlic with the Italian parsley and pulse to a thick paste.
  2. Add the capers, lemon zest, red wine vinegar and ¼ teaspoon of kosher salt. Continue combining ingredients and slowly drizzle in 2/3 cup of extra virgin olive oil.
  1. Season the steaks liberally with kosher salt and fresh ground black pepper.
  2. Heat a sauce pan over medium high heat with pure olive oil to coat the bottom of the pan. Add in the steaks and cook for 5 minutes.
  3. Drain the oil, turn the steaks over, place 1 tablespoon of butter on each steak and place in the oven for 5 minutes for a medium rare steak. 6 minutes for a medium steak. Remove from the oven and let rest for 4-5 minutes.


Coat top side of steak with 2-3 tablespoons of salsa verde. Cut steaks in half and then cut each half into 4-5 slices. Drizzle some of the salsa verde around the steak.

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