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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- 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
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.