Recipe: Pan-Seared Ribeye with Salsa Verde

BY CHEF LIZZIE PEYTON
A classic for warm summer days with a fresh tomato basil salad from the garden or cool winter night with your favorite potato, kamut, or lentil dish—this ribeye is one you can enjoy year round. The pat of butter helps add a little extra luxury when you bite in.

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Prep time: 2 hours
Cook time: 20 minutes
Serves: 2

1 16 oz. ribeye
2 tablespoons canola or grapeseed oil (enough to cover the base of your skillet)
Salt and freshly ground pepper, to taste
1 tablespoon butter (or bacon fat)

- SALSA VERDE -
1 bunch of parsley
2-3 cloves of garlic, minced
1 tablespoon capers
1-3 anchovy fillets, to taste
1 tablespoon sherry vinegar
1 lemon, zest and juice
1 teaspoon crushed red pepper
¼ cup olive oil
Salt and pepper, to taste

  1. One to two hours prior to cooking, remove the ribeye from the fridge to temper and bring to room temperature. Season all sides generously with salt. Pre-seasoning will allow the flavor to penetrate deeper into the meat and help in maintaining moisture.
  2. Preheat the oven to 400 F. Place a 10-12 inch skillet over high heat on the stovetop. Add just enough canola oil to barely cover the bottom. When the oil is shimmering and just beginning to smoke, gently place the ribeye on the skillet. Sear the first side for 3 minutes. Gently flip the meat to sear the other side. (If the cut is very thick you can also give a little love to the thick sides with fat to help render and give extra browning for 1-2 minutes.)
  3. Place 1 tablespoon of butter onto meat and put the skillet into the 400 F oven for 3 minutes for a perfect medium rare, with an internal temperature of 125 F. Remove and let rest for 10 minutes prior to slicing.
  4. Prepare salsa verde. Remove parsley leaves from stems. Place leaves into the bowl of a food processor with garlic, capers, anchovy, vinegar, lemon, olive oil, salt and peppers. Pulse in 1-2 second bursts until parsley and anchovies are well chopped. Taste for seasoning. Can be stored in the fridge for 5 days, and frozen if covered with a little additional olive oil.
  5. Finish with freshly cracked pepper and serve with salsa verde.