Rib Steak with Pesto-inspired Parsley Sauce

Chavi Sperber Chavi Sperber
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30m 4
Easy Paleo Gluten Free No Refined Sugar Keto Passover Meat

Directions

For the Sauce

  1. Pulse parsley, garlic, salt, and pepper in food processor.

  2. Slowly add the quarter cup of olive oil while the machine is running. Set aside.

For the Steak

  1. Rinse steak and dry well.

  2. Preheat a heavy skillet on medium-high heat, until you can feel the heat rising off of it about 8 inches above the surface.

  3. Once the skillet is heated through, lightly grease with the remaining tablespoon of olive oil.

  4. Place rib steaks in the pan, working in batches as necessary. Do not overcrowd the pan. For well-done meat, wait until the sides of the steak brown all the way up—about 5-8 minutes. Flip over, and finish cooking on the other side—about 3-5 minutes more. For medium doneness, wait until the sides of the steak brown halfway up—about 3-5 minutes. Flip over and finish cooking for another 3 minutes.

  5. Spread a thin layer of parsley sauce over each rib steak; serve immediately, with remaining sauce on the side.

Notes:

If working in batches, immediately wrap seared steak tightly in aluminum foil while the next batches of steaks are being seared.

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1 Comment

goldy schwartz •

Can it be frozen and rewarmed?

Avigael Levi Kosher.com Team •
Reply to goldy schwartz

I would recommend making this dish fresh!