Rib-eye Recipe
sourced from Morgan Brook Farm, served with mojo verde and tallow butter
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Ingredients
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Rib-Eye Steak
Mojo Verde Sauce
Tallow Butter
Method
Cooking the Rib-Eye Steak
- 1
Prepare the Steak
Remove the rib-eye steaks from the refrigerator and allow them to reach room temperature for about 30 minutes. Pat dry with paper towels.
- 2
Season the Steak
Season both sides of the rib-eye steaks with salt and black pepper.
- 3
Heat the Pan
In a large skillet, heat olive oil over medium-high heat until it shimmers.
- 4
Cook the Steak
Add the rib-eye steaks to the hot skillet. Cook for 4-5 minutes on one side until a crust forms, then flip and cook for another 4-5 minutes for medium-rare, adjusting time for desired doneness.
- 5
Rest the Steak
Remove the steaks from the skillet and let them rest on a cutting board for at least 5 minutes before slicing.
Making the Mojo Verde Sauce
- 6
Combine Ingredients
In a food processor, combine the fresh cilantro, garlic cloves, lemon juice, olive oil, and salt.
- 7
Blend the Sauce
Blend until smooth. Taste and adjust seasoning if needed, adding more salt or lemon juice to taste.
Preparing the Tallow Butter
- 8
Melt the Tallow and Butter
In a small saucepan over low heat, melt the beef tallow and unsalted butter together until fully combined.
- 9
Add Fresh Herbs
Remove from heat and stir in the fresh herbs. Allow to cool slightly before serving.