Serves 4
Prep time | 10 minutes
Cooking time | 20 minutes
Ingredients
• 2 ribeye steaks, on the bone – between 500g and 600g per steak
• ¾ cup olive oil
• sea salt flakes
• 1 bunch parsley, chopped (around 1 cup)
• 4 cloves garlic, finely chopped
• 2 tablespoons red wine vinegar
• ¼ teaspoon chilli flakes
• 1 teaspoon sea salt flakes, extra
• plenty of freshly cracked black pepper
Method
1. Heat a grill pan to a high heat and preheat the oven to 180°C.
2. Brush olive oil generously over the steaks and season with salt. Cook on the grill pan for 3-4 minutes on each side or until rich golden brown and char-marked. Using tongs, hold every surface of the steaks against the grill pan until it is browned all over.
3. Place the pan in the oven for around 10 minutes for medium rare. Time will vary depending on the thickness of your steak and how you like it cooked. Remove the pan from the oven and rest the steaks on a board under foil for 8-10 minutes.
4. Combine the parsley, garlic, ½ cup olive oil, red wine vinegar, chilli flakes, salt and pepper in a non-reactive bowl and allow the flavours to infuse for half an hour or so.
I love to serve the steak sliced on a board, with the bones, generously covered in chimichurri.
