Directions
- 1Get the pan piping hot.
- 2Make sure your steak is out of the fridge at least 10-15 minutes early.
- 3Season generously with salt and pepper; press the seasoning into the steak.
- 4Start the sear in a little olive oil.
- 5Add half a peeled garlic clove to the pan.
- 6Add fresh thyme.
- 7Turn the steak over once seared on one side. For the second sear, turn the gas up a little.
- 8Add butter and baste frequently.
- 9Let the steak rest; baste it every 2-3 minutes.
- 10Prepare chimichurri sauce: Chop shallot and herbs.
- 11Add grated garlic, salt, smoked paprika, and red wine vinegar to the herbs.
- 12Drizzle extra virgin olive oil into the chimichurri.
- 13Mix the chimichurri and add lemon juice.
- 14Make a well in the mashed potatoes and fill with chimichurri.
- 15Slice the steak across the grain and arrange it on top of the mashed potatoes.
- 16Drizzle the remaining chimichurri over the steak.
Ingredients
- 1 bone in ribeye steak
- 30 percent salt
- 1 generous amount pepper
- 2 dashes olive oil
- 1 half garlic
- 1 handful fresh thyme
- 1 butter
- 1 shallot
- 1 handful fresh mint
- 1 handful cilantro
- 1 handful oregano
- 1 pinch smoked paprika
- 1 dash red wine vinegar
- 1 extra virgin olive oil
- 1 serving mashed potatoes
- 1 generous amount grated goat cheese
Equipment
pantongsknifemicroplane grater
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