Rib Eye Steak with Sicilian Lemon Herb Sauce
Juicy and full of flavour rib eye steak is undoubtedly the king of steaks when cooked properly. Drizzle Sicilian Salmoriglio sauce aka lemon herb sauce all over yours for a taste of summer!
Ingredients
- 2X400g/14oz ribeye steaks 1.5 inch thick
- coarse salt
- 1 tbsp olive oil
- 1-2 sprigs fresh thyme or rosemary
- 2 tbsp butter
For the Salmoriglio Sauce
- 1-2 tbsp fresh oregano chopped
- 4 tbsp fresh parsley chopped
- 1 clove garlic grated or pressed
- 0.5 tsp coarse salt
- ½ lemon, juice of
- 2 tbsp extra virgin olive oil
- ⅛ tsp chilli flakes optional
Instructions
- Take your steak out of a fridge at least 30 minutes before cooking to come to room temperature and season with salt generously. Dab the moisture from the steaks with a paper towel right before cooking them.
- Preheat a cast iron pan or another thick bottomed pan to very hot. Drizzle with olive oil and let it heat for a few seconds, then place your steaks on it, then add the fresh thyme or rosemary to the pan. (If your pan is not big enough to cook 2 steaks at the same time without overcrowding. Cook one steak at a time.)
- Let your steak cook on one side for 2.5 minutes without touching. Then flip and add butter to the pan. Tilt the pan slightly away from you, scoop the melted butter with a spoon and start basting your steak for approximately 7-10 seconds. Do that a couple more times during the cooking process. Your steaks should be cooked to medium rare after 5-6 minutes depending on the thickness of the meat. The temperature should read 60C/145F when tested with meat thermometer. If your prefer your steaks well done, it should take approximately 10 minutes.
- Remove your steaks to a plate and let it rest for 10 minutes. Loosely cover with foil to keep the temperature.
- While the steaks are resting, make the sauce by finely chopping the herbs together. Add the chopped herbs, the grated garlic and coarse salt to a mortar and pestle and muddle together a paste. Then add the lemon juice, olive oil and stir to combine. Remove the sauce to a serving bowl and sprinkle with chilli flakes if using. Serve over steak.
Video
Notes
All timings are given based on the 400g(14oz)/1.5 inch thick ribeye steaks.
If your steaks are thinner, it will take less time to cook them.
Nutrition
Calories: 568kcalCarbohydrates: 2gProtein: 41gFat: 45gSaturated Fat: 18gCholesterol: 137mgSodium: 449mgPotassium: 573mgFiber: 1gSugar: 1gVitamin A: 567IUVitamin C: 9mgCalcium: 39mgIron: 4mg
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