Rib-eye steak with proper chimichurri
Rib-eye cooked hot and hard, rested long, sliced against the grain and blanketed in a chimichurri that works on anything with a crust.
Servings: 2 people
Ingredients
Steak
- 2 rib-eye steaks 350 g each, 3 cm thick
- neutral oil, for the pan
- 1 knob butter for basting
- 1 clove garlic, smashed for basting
- 1 sprig thyme for basting
- flaky salt and black pepper
Chimichurri
- 60 g flat-leaf parsley leaves
- 2 tbsp fresh oregano leaves
- 4 cloves garlic, finely chopped
- 1 long red chilli, finely chopped
- 2 tbsp red wine vinegar
- 120 ml extra virgin olive oil
- 1 tsp flaky salt
Instructions
- Rest the steaks at room temperature for 30 to 45 minutes. Pat dry.
- Make the chimichurri: finely chop the parsley, oregano, garlic and chilli by hand. Stir in the vinegar, salt, pepper and olive oil. Rest while you cook.
- Heat a heavy pan until smoking hot. Film with neutral oil. Salt the steaks generously, lay them in away from you.
- Three minutes undisturbed. Flip once. Three minutes more.
- Add the butter, smashed garlic clove and thyme. Baste for a final minute.
- Pull the steaks at 52°C internal for medium-rare.
- Rest under loose foil for 8 to 10 minutes. This is not optional.
- Slice thickly against the grain. Spoon chimichurri over, finish with flaky salt, serve.