Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Steak
- 2 ribeye steaks (approx. 300g each, ~3cm thick)
- 1 tbsp avocado oil
- 1 tsp flaky sea salt
- 1 tsp cracked black pepper
- 2 garlic cloves, smashed
- 3 sprigs fresh thyme
- 30 g unsalted butter
Salsa Verde
- 1 large bunch flat-leaf parsley (about 40g leaves)
- 10 fresh basil leaves
- 2 tbsp capers, drained
- 3 anchovy fillets in oil
- 1 garlic clove
- 5 g Dijon mustard
- 2 tbsp red wine vinegar
- 80 ml extra virgin olive oil
- salt
- pepper
Method
Salsa Verde
Add parsley, basil, capers, anchovies, and garlic to a food processor. Pulse until roughly chopped.
Add Dijon mustard and red wine vinegar, then pulse again.
With the motor running, stream in the olive oil until you have a loose, spoonable sauce. Season with salt and pepper. Set aside.
Steak
Pat steaks completely dry with paper towel. Season generously on both sides with sea salt and cracked black pepper.
Heat a cast iron pan over high heat until smoking. Add avocado oil.
Place steaks in the pan and sear undisturbed for 3–4 minutes until a deep crust forms. Flip and cook another 3 minutes.
Reduce heat to medium. Add butter, smashed garlic, and thyme. Baste steaks continuously with the foaming butter for 1–2 minutes.
Remove steaks when internal temperature reaches 54°C for medium-rare. Rest on a wire rack for 5 minutes.
Slice against the grain and spoon salsa verde generously over the top. Serve immediately.
