Ribeye Steaks with Salsa Verde

Ribeye Steaks with Salsa Verde
Staff Writer
Rib-eye steaks with salsa verde
Molly Aronica

Rib-eye steaks with salsa verde

With high-quality rib-eye steaks, the best is to keep things simple — just sprinkle each side of the steaks with kosher salt and freshly ground black pepper and get cooking. Topping the meat with a bright, fresh sauce like salsa verde just before serving adds color and a great contrasting flavor. 

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4
Servings
180
Calories Per Serving
Deliver Ingredients

Ingredients

  • Four 2-inch-thick rib-eye steaks, brought to room temperature
  • Kosher salt and black pepper
  • 4 Tablespoons unsalted butter
  • 5 peeled tomatillos, quartered
  • 1 quarter white onion
  • 1 jalapeño, roughly chopped
  • 1 Tablespoon fresh lime juice
  • 1/4 Cup extra-virgin olive oil
  • 1/4 Cup fresh cilantro leaves

Directions

Set the oven to 500 degrees and place a cast-iron skillet in there while it preheats. When it reaches 500 degrees, remove the skillet from the oven and place it on the stove over high heat. Add the steaks to the skillet (two at a time), season with salt and pepper, and cook for 1 1/2 minutes on each side. Then top each steak with a tablespoon of butter and return the skillet to the oven — cook for 4 minutes. Remove the steaks from the oven and place them on a cutting board to rest while you make the salsa. 

Add the tomatillos, onion, and jalapeño to the bowl of a food processor and pulse 10 times, or until finely chopped. Add the lime juice to the mix and then, while the food processor is on, gradually add the olive oil in a steady stream. Add the cilantro and pulse until just combined, then season to taste with salt. 

Top the steaks with the salsa and serve immediately. 

Nutritional Facts

Total Fat
14g
20%
Saturated Fat
11g
46%
Carbohydrate, by difference
12g
9%
Protein
2g
4%
Vitamin A, RAE
42µg
6%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
39µg
43%
Calcium, Ca
27mg
3%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
28µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Niacin
1mg
7%
Phosphorus, P
22mg
3%
Sodium, Na
121mg
8%
Water
15g
1%

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.