Seared Ribeye Recipe
Hand cut 8oz premium ribeye with charred scallion, chimichurri and smoked maldon salt
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Ingredients
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Steak
Chimichurri Sauce
Charred Scallions
Method
Steak Preparation
- 1
Prepare the Ribeye
Take the ribeye steak out of the refrigerator and let it come to room temperature for about 30 minutes. This ensures an even cook.
- 2
Season the Steak
Generously season both sides of the ribeye steak with smoked Maldon salt.
- 3
Sear the Steak
In a cast-iron skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Add the ribeye steak and sear for about 4-5 minutes on one side without moving it, until a nice crust forms.
- 4
Finish Cooking
Flip the steak and cook for an additional 4-5 minutes for medium-rare. Adjust the time to your desired doneness. Remove from heat and let it rest for at least 5 minutes before slicing.
Chimichurri Preparation
- 5
Mix the Ingredients
In a bowl, combine the chopped parsley, chopped oregano, minced garlic, red wine vinegar, olive oil, salt, and black pepper. Mix well until combined.
- 6
Let it Rest
Allow the chimichurri to sit for at least 15 minutes to let the flavors meld together.
Charred Scallions Preparation
- 7
Prepare the Scallions
Trim the root end of the scallions and wash them thoroughly. Pat dry.
- 8
Char the Scallions
In the same skillet used for the steak, add 1 tablespoon of olive oil over medium heat. Add the scallions and cook, turning occasionally, until they are charred and tender, about 3-4 minutes.
