The ribeye is the king of steaks – mainly due to its wonderful rich fat content which gives it that superb beefy flavour. Everyone has their own name for it, so look out for cube roll, 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 ribeye steaks.
- Bring steak to room temperature, brush with oil and season generously on both sides with salt. Heat a large fry pan until hot.
- Cook steaks for approximately 2-3 minutes on each side or until caramelised, turning only once. Remove from pan just before desired doneness 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 pepper. Serve at room temperature. This will keep for 5 days in the fridge in an airtight container.
- Cut broccoli into small florets and place in a bowl.
- Drizzle with olive oil and season with salt to taste. Use hands to massage oil and salt into florets.
- Using the hot pan that was used to cook the steak, cook broccoli in batches so that all florets are exposed to the surface of the pan. Ensure pan is very hot and allow broccoli to char. Turn florets 2-3 times to get colour on multiple sides.
- Remove pan from heat and add a splash (approx. 2 tsp) water to the hot pan. Place a lid on the pan and allow the broccoli to steam for approx. 40 seconds (until it turns a bright green).
- Repeat with remaining florets until they are all cooked.