Bone in Ribeye with Chimichurri Sauce
2-3
Ingredients
- 1 bone-in-ribeye
- 1 sprig of parsley
- 1 sprig of basil
- 1/2 squeezed lemon
- 1 tablespoon rosemary
- 1 teaspoon Espelette pepper or 1/2 teaspoon chilli pepper
- 1 tablespoon olive oil
- 6 tablespoons balsamic vinegar
- Coarse salt
- Pepper
Directions
- Remove ribeye from the fridge 30 minutes before cooking (defrost to room temperature, do not to exceed 75°F).
- Wash, de-stem and chop the basil and parsley leaves.
- Put all the sauce ingredients (olive, oil, basil, parsley, rosemary, lemon, Espelette pepper, balsamic vinegar, salt and pepper) into a blender and blend until fine.
- Sear the meat in your MINERAL B Carbon Steel Frying pan or Grilling pan for 2 minutes on each side. Remove from heat and let rest for 5 minutes.
- Cut the meat into thin slices (keeping the bone for presentation) and serve smothered in sauce.
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