Join me as we embark on a culinary adventure to create succulent reverse-seared ribeye steaks, accompanied by a radiant salsa verde bursting with fresh herbs and a hint of spice. This method ensures perfectly cooked steaks with a crisp exterior, while the salsa verde provides a refreshing contrast. Perfect for a special dinner or to impress your family and friends, let's dive into making this restaurant-quality dish at home.
Ingredients:
- 2 ribeye steaks
- Vegetable oil (for searing)
- ½ teaspoon cumin
- 2 tablespoons butter
- 1 lime
- 1 teaspoon Sambal Oelek (or similar chili paste)
- 1/3 cup olive oil
- 1/4 cup parsley, freshly chopped
- 1/2 cup cilantro, freshly chopped
- 2 tablespoons mint, freshly chopped
- 1 jalapeno, finely diced (optional seeds for extra heat)
- 2 cloves of garlic (one for the salsa, one for searing)
- 6 sprigs of thyme (2 for the steak, 4 for the salsa)
- 2 scallions, finely chopped (white and light green parts)
- Salt and freshly ground black pepper, to taste
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Prep Time: 30 minutes to 1 hour for steak to come to room temperature
Cook Time: ~40 minutes (Varies based on steak thickness and oven)
Total Time: ~1 hour 40 minutes
Equipment: Baking sheet, baking rack, oven, stovetop, chopping board, and knives
Servings: 2
Instructions:
1. Begin by placing your ribeye steaks on a baking sheet fitted with a rack. Season liberally with salt and black pepper on both sides, including the edges. Let the steaks sit at room temperature for 30 minutes to 1 hour to ensure even cooking.
2. Preheat your oven to 250 degrees Fahrenheit. Cook the steaks until they reach an internal temperature of 110 to 115 degrees Fahrenheit for medium-rare. Adjust the time in the oven depending on your desired level of doneness.
3. While the steaks are cooking, prepare your salsa verde. Combine the freshly chopped cilantro, parsley, mint, scallions, thyme leaves (from 4 sprigs), jalapeno, grated garlic (using a microplane), sambal oelek, and cumin in a bowl.
4. Juice the lime and add it to the salsa mixture along with the olive oil. Stir well and season with salt and freshly ground black pepper. Taste and adjust the seasoning if necessary. Set aside for the flavors to meld.
5. Once the steaks have reached the desired internal temperature, remove them from the oven and let them rest for 5 to 10 minutes.
6. Heat a skillet over medium-high heat and add a high smoke-point oil like vegetable oil. Once hot, sear the steaks along with the remaining garlic clove (crushed) and 2 sprigs of thyme, adding the butter for a rich flavor. Sear until a dark crust forms on each side.
7. Remove steaks from the pan and let them rest briefly.
8. To serve, slice the ribeye steaks against the grain and spoon the zesty salsa verde over the top or on the side.
Cooking Tips:
- Ensure the pan is hot before adding your steaks for the perfect sear.
- Resting the meat is crucial for maintaining juiciness, so don't skip this step.
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Remember, the reverse-searing method helps in cooking the steak evenly and creates an incredible crust when finished in the pan. The bright, herbaceous salsa verde complements the richness of the ribeye impeccably, delivering a symphony of flavors with each bite.
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Credit: Recipe created by Lagom Eats. Visit the YouTube channel for more delicious recipes: https://www.youtube.com/@LagomEats
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