Recipes

Ribeye with Salsa Verde

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

Ingredients

  • (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

Pairing Recommendations

Preparation

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.

Ribeye:

  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.

Serve

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.