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Ingredients
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Ribeye Cap
Brown Butter Chimichurri
Blood Orange
Method
Prepare the Ribeye Cap
- 1
Season the Steak
Take the ribeye cap steak and generously season both sides with salt and black pepper. Allow it to sit at room temperature for about 30 minutes.
- 2
- 3
- 4
Make the Brown Butter Chimichurri
- 5
Brown the Butter
In a saucepan over medium heat, melt the unsalted butter. Continue cooking until it turns golden brown and gives off a nutty aroma, about 5-7 minutes. Be careful not to burn it.
- 6
Mix the Chimichurri
In a bowl, combine the browned butter with chopped parsley, cilantro, minced garlic, red wine vinegar, crushed red pepper flakes, salt, and black pepper. Stir well to combine.
- 7
Let it Rest
Allow the chimichurri to sit for at least 15 minutes to let the flavors meld together.
Prepare Blood Orange
- 8
Segment the Oranges
Using a sharp knife, slice the tops and bottoms off the blood oranges. Carefully cut away the peel and pith, then slice the orange into segments or rounds.
Serve
- 9
Plate the Dish
Slice the rested ribeye cap steak against the grain and arrange it on a serving platter. Drizzle the brown butter chimichurri generously over the steak and garnish with blood orange segments.
- 10
Enjoy
Serve immediately and enjoy your delicious ribeye cap with brown butter chimichurri and blood orange!