Food & Wine Pairing

Ribeye with Salsa Verde

Ribeye with Salsa Verde

Serves: 4


  • (2) 16 oz boneless Ribeye steaks
  • Pure olive oil
  • Kosher salt, to taste
  • Fresh Ground Black Pepper, to taste
  • 2 Tbsps 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
  • 1/4 cup capers, rinsed and drained
  • 1/4 tsp Kosher Salt


Preheat oven to 400 degrees

Salsa Verde:

In a food processor, combine 3 cloves of garlic with the Italian parsley and pulse to a thick paste. Add the capers, lemon zest, red wine vinegar and 1 tsp of kosher salt. Continue combining ingredients and slowly drizzle in 2/3 cup of extra virgin olive oil.


Season the steaks liberally with kosher salt and fresh ground black pepper. 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. Drain the oil, turn the steaks over, place 1 Tbsp 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.

To Serve

Coat top side of steak with 2-3 Tbsp 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.