Ingredients:
The steak:
- US Bone-In Ribeye steak (1-inch thick or more)
- Coarse salt
- Freshly ground black pepper
- 2 tbsp butter
- 2 sprigs fresh rosemary
- 2 cloves garlic (crushed)
Grilled Vegetables:
- Baby potatoes
- Asparagus
- Chili peppers
- Brown mushrooms
- Yellow zucchini
- Cherry tomatoes
- Extra virgin olive oil
- Peppery salt
- Fresh rosemary
Thai Salsa:
- 1 cup cherry tomatoes (diced)
- 1/4 cup red onion (finely diced)
- 1 red chili (finely chopped)
- 2 tbsp fresh cilantro (chopped)
- 2 tbsp fresh Thai basil (chopped; or substitute regular basil)
- 1 tbsp fish sauce (or soy sauce)
- 1 tbsp lime juice
- 1 tsp lime zest (optional)
- 1 tsp sugar (or honey)
- 1 tsp toasted sesame oil (optional)
- Salt and black pepper (to taste)
Creamy Mushroom Sauce:
- 2 tbsp butter (unsalted)
- 1 tbsp olive oil
- 2 cups mushrooms (button, cremini, or shiitake, sliced)
- 2 cloves garlic (minced)
- 1/2 cup onion or shallots (finely chopped)
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1/4 cup white wine (optional)
- 1 tsp Dijon mustard (optional)
- 1 tsp Worcestershire sauce
- Salt and black pepper (to taste)
- 1 tbsp fresh parsley (chopped)
Chimichurri Sauce:
- 1 cup fresh parsley (finely chopped)
- 1/4 cup fresh cilantro (optional)
- 3–4 garlic cloves (minced)
- 2 tbsp fresh oregano (or 1 tsp dried oregano)
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice (optional)
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
Preparation:
For the Steak:
- Temper the Meat: Allow the ribeye to sit at room temperature for 30-60 minutes to ensure even cooking.
- Season the Steak: Generously coat both sides with coarse salt and freshly ground black pepper.
- Preheat grill to high heat (~250°C).
- Sear the steak for 4-6 minutes on each side for a perfect crust.
- Move the steak to indirect heat and cook to your desired doneness: (rare: 50°C, medium rare: 55°C, medium: 60°C)
- Baste occasionally with butter infused with rosemary and garlic.
- Rest the steak for 5-10 minutes before serving.
- Serve with your choice of chimichurri, Thai salsa, or creamy mushroom sauce.
Grilled Vegetables:
- Slice zucchini, halve cherry tomatoes, and prepare the remaining vegetables.
- Toss with olive oil, peppery salt, and fresh rosemary.
- Cook over medium-high heat until tender and slightly charred (10-15 minutes).
Thai Salsa:
- Dice tomatoes and onions, and finely chop chili, cilantro, and basil.
- Combine all ingredients in a mixing bowl.
- Toss gently and let sit for 10–15 minutes to meld flavors.
Creamy Mushroom Sauce:
- Heat butter and olive oil in a skillet. Add mushrooms and sauté for 5–7 minutes.
- Stir in garlic and onions/shallots; cook for 2–3 minutes.
- Deglaze the pan with white wine (if using) and simmer for 1–2 minutes.
- Add beef stock and Worcestershire sauce; simmer for 2–3 minutes.
- Stir in heavy cream and Dijon mustard (optional) on low heat, simmering until thickened (3–5 minutes).
- Adjust seasoning and garnish with parsley before serving.
Tips: Use a mix of mushrooms for deeper flavor. If the sauce is too thin, let it reduce longer or thicken with cornstarch. For luxury, add a splash of truffle oil.
Chimichurri Sauce:
- Finely chop parsley, cilantro (if using), and oregano. Mince the garlic.
- Combine herbs, garlic, red wine vinegar, lemon juice, salt, pepper, and red pepper flakes in a bowl.
Tips: For a smoother texture, blend in a food processor, and store in an airtight container in the fridge for up to a week.