Ribeye Steak and Chimichurri

Steak and Chimichurri Dish Guide

Bone-Out Ribeye Steak(s)

1 T Ghee (or other high smoke point oil)

2 sprigs thyme

2 cloves garlic

Butter

1 bunch of parsley, leaves finely chopped (about 1/2 cup)

2 T of finely chopped fresh oregano (or 1 t dry)

1 T of minced fresno or jalapeno pepper (remove seeds if spice-averse)

2-3 cloves of garlic, minced

1/3 cup of extra virgin olive oil

2 T of red wine vinegar

Salt and Pepper to taste

For the Steak

Season the steak liberally with salt at least an hour before cooking, up to 24 hours ahead. If cooking sous-vide, place steak in bag and seal thoroughly and let cook at desired temperature for at least an hour. If using the oven, set to 250 and place steak in oven and cook for 30 minuntes. Check temperature and return to oven, checking temperature every 5-10 minutes and removing when it reaches your desired doneness (chart below). Let steak rest at least 10 minutes. Pat the steak completely dry. Heat a stainless, cast iron or carbon steel pan over medium-high heat. Once hot, add 1 tablespoon of ghee or high smoke point oil and sear the steak for 60 seconds on the first side, pressing down slightly to ensure good contact between the meat and the pan. Flip the steak and immediately add a tablespoon of butter, 2 cloves of crushed garlic and a sprig or two of thyme. Tilt the pan and baste the steak with the melting butter. Remove after 60 more seconds and place on a rack or plate to rest briefly. Spoon the brown butter, garlic and thyme over the top of the steak. Crack on fresh pepper and serve.

For the Chimichurri

Combine minced parsley, oregano, fresno chili, garlic, oil and vinegar in a bowl. Season to taste. Let sit for at least 10 minutes and then serve.

Dish Notes

*You can cook any cut of steak with these methods as long as it is at least half an inch thick or more.

*I don't see any value in adding the pepper until the end. It can burn during the sear and honestly tastes more floral and "peppery" when it's freshly ground at the end.

*In a hurry? You can add all the chimichurri ingredients to a food processor or blender and save the time on chopping them all BUT I much prefer chopping them myself because it gives me total control over the final texture of everything. Also, I prefer the herbs and garlic to be loose in the oil like a salsa verde and not emulsified but ultimately the flavor is the key and it tastes great both ways so if you're in a hurry just add everything and blitz it. Taste after you make it and you may find you need more vinegar for zip or oil for consistency.