Staying Fit
Serves 6
Total time to prepare: 2 hours (includes an hour of resting for the steak before cooking)
This steak recipe has been traveling through my friend group for years, probably because it’s low-stress and tastes professional. I love a rib eye because it’s an easy cut of meat to get right; the extra fat ensures lots of flavor, and the thickness makes it harder to overcook and turn into shoe leather. Yes, I know some people like it that way (hi, Mom). Because I like you a lot, I’ve given you two sauce options (soptions): Pistachio-Date Salsa Verde Sauce (if you want to live that spicy/herby life) and Bistro Compound Butter (if you want to transport yourself to France).
Just two things to keep in mind:
- Don’t forget to turn on your vent hood and open any available windows and doors before you start searing!
- Get yourself a good digital meat thermometer. It’s the only way to make sure you get exactly what you want out of a steak. You’ll never look back.
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Ingredients
Option 1: Pistachio-Date Salsa Verde Sauce
- ½ cup finely chopped parsley leaves
- 2 teaspoons dried oregano (chopped if the leaves are large)
- 4 garlic cloves, minced
- 3 green onions, white and green parts, finely chopped
- 1 Fresno chile, finely chopped
- 1 date, pitted and chopped
- ¼ cup chopped roasted and salted pistachios
- 2 tablespoons red wine vinegar
- 1½ tablespoons fresh lemon juice, plus extra to finish
- 1 teaspoon lemon zest (optional)
- ½ teaspoon salt, plus extra to finish
- ½ cup extra-virgin olive oil, plus more to taste
Option 2: Bistro Compound Butter
- 6 tablespoons (¾ stick) European-style salted butter, room temp
- 1 tablespoon black pepper (freshly ground, if possible)
- 1 tablespoon finely chopped shallot
- 2 tablespoons cognac or brandy
- 1 tablespoon heavy cream
- ½ teaspoon salt, plus more to taste
Steak
- 3 pounds (1½-inch-thick) rib eye steaks (see Tip #2)
- 3 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon flaky sea salt, to finish