12oz Boneless Dry Aged Rib Eye Recipe
chimichurri & choice of side dish
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Ingredients
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Main Ingredients
Chimichurri Sauce
Side Dish (Optional)
Method
Steak Preparation
- 1
Season the Steak
Remove the rib eye steak from the refrigerator and let it sit at room temperature for about 30 minutes. Season both sides generously with 1 tsp of salt and 1 tsp of black pepper.
- 2
- 3
Rest the Steak
Remove the steak from heat and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute.
Chimichurri Sauce Preparation
- 4
Prepare the Ingredients
Finely chop 1 cup of fresh parsley and 2 tablespoons of fresh oregano. Mince 4 cloves of garlic.
- 5
Combine Ingredients
In a medium bowl, combine the chopped parsley, oregano, minced garlic, 3 tablespoons of red wine vinegar, 1 cup of olive oil, 1 teaspoon of red pepper flakes, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mix well until combined.
- 6
Let it Sit
Allow the chimichurri sauce to sit for at least 15 minutes to let the flavors meld together.
Side Dish Preparation
- 7
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Wash and cut the medium potatoes into wedges.
- 8
Season the Potatoes
In a bowl, toss the potato wedges with 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of fresh rosemary.
- 9
Bake the Potatoes
Spread the seasoned potatoes in a single layer on a baking sheet and bake for about 30-35 minutes, or until golden and crispy, flipping halfway through.
