Ribeye Steaks with Salsa Verde

Staff Writer
Ribeye Steaks with Salsa Verde
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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Ready in
20 m
4
Servings
1142
Calories Per Serving
Deliver Ingredients
Makes
4 steaks and 2 cups salsa

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. 

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.

Nutritional Facts

Total Fat
95g
100%
Sugar
4g
N/A
Saturated Fat
40g
100%
Cholesterol
269mg
90%
Protein
66g
100%
Carbs
8g
3%
Vitamin A
123µg
14%
Vitamin B12
6µg
100%
Vitamin B6
2mg
75%
Vitamin C
13mg
22%
Vitamin D
0.9µg
0.2%
Vitamin E
3mg
16%
Vitamin K
25µg
31%
Calcium
52mg
5%
Fiber
2g
8%
Folate (food)
24µg
N/A
Folate equivalent (total)
24µg
6%
Iron
7mg
39%
Magnesium
83mg
21%
Monounsaturated
46g
N/A
Niacin (B3)
17mg
86%
Phosphorus
483mg
69%
Polyunsaturated
5g
N/A
Potassium
996mg
28%
Riboflavin (B2)
0.9mg
52.4%
Sodium
1091mg
45%
Thiamin (B1)
0.4mg
27.8%
Trans
5g
N/A
Zinc
17mg
100%