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Continue ShoppingBY 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.
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