The ribeye is the King of Steaks – mainly due to its wonderful rich fat content which gives it that superb beefy rich flavour. Everyone has their own name for it, so look out for cuberoll, scotch fillet or entrecote. Ribeye ‘doneness’ is personal but we recommend serving Grass-fed wagyu ribeye medium rare. Chimichurri is an uncooked green piquant herb sauce, often referred to as Argentinian barbeque sauce. It is the perfect accompaniment to pan seared or chargrilled rib eye steaks.
- Season steaks on both sides with salt. Heat a large fry pan until hot, cook two steaks at a time, cook on one side only until caramelised and brown.
- Turn steaks over and caramelise, turn heat down, add garlic, rosemary and butter. Baste the steaks by spooning the melted butter over each steak.
- Remove from pan before desired cooking degree is reached. Allow meat to rest in a warm place for 4 -5 minutes before serving with Chimichurri.
Mix all ingredients together then season to taste with salt and freshly ground white pepper. This will keep for 5 days in the fridge in an airtight container. Serve at room temperature.