Pan-Fried Rib Eye Steaks with Chimichurri, Butter & Spinach
Classic Argentine Chimichurri (recipe follows)
— Kosher salt
2 large ribeye steaks, at least 1 to 1½ inches thick
— Black pepper in a mill
1 tablespoon butter
8-10 ounces spinach
First, make the chimichurri and set it aside.
Set a heavy pan, preferably of cast iron over high heat and cover the bottom of the pan with kosher salt. When the pan is very very hot, add the steaks and set a timer for 3 minutes. Season the top side of the steaks with salt and several turns of black pepper. After 3 minutes, turn the steaks over and set the timer for 2 minutes. Divide the butter between the steaks.
After two minutes (or 3 if they are more than 1 1/2 inches thick), transfer to a plate, cover lightly with foil, and let rest three minutes.
Meanwhile, put the spinach in the pan, turn with tongs until wilted, and divide among 4 individual plates. Cut the steaks in half, set on top of the spinach, and enjoy right away, with chimichurri alongside.
Classic Argentine Chimichurri
Makes about 1 cup
2 cups, loosely packed, Italian parsley leaves, chopped
3 scallions, trimmed and cut into very thin rounds
4 garlic cloves, crushed and minced
½ teaspoon dried oregano, crumbled
½ teaspoon dried thyme, crumbled
Pinch of red pepper flakes
2 tablespoons red wine vinegar
Kosher salt, Black pepper in a mill
¼-1/3 cup extra virgin olive oil
Put the parsley, scallions, garlic, oregano, thyme and red pepper flakes into a medium bowl and toss together well. Add the vinegar and season generously with salt and several turns of black pepper. Stir in the olive oil, taste and correct for salt and acid. Cover and let rest 15 minutes before serving.
Use right away or refrigerate, covered, for up to two days. Bring to room temperature and stir before serving.