Rib Steak with Pesto-inspired Parsley Sauce
Recipe By Chavi Sperber
- Cooking and Prep: 30 m
- Serves: 4
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No Allergens
Ingredients (6)
Main ingredients
Start Cooking
For the Sauce
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Pulse parsley, garlic, salt, and pepper in food processor.
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Slowly add the quarter cup of olive oil while the machine is running. Set aside.
For the Steak
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Rinse steak and dry well.
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Preheat a heavy skillet on medium-high heat, until you can feel the heat rising off of it about 8 inches above the surface.
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Once the skillet is heated through, lightly grease with the remaining tablespoon of olive oil.
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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.
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Spread a thin layer of parsley sauce over each rib steak; serve immediately, with remaining sauce on the side.
Note:
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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