The best way to eat a steak, for my money, is to dress it with fresh herbs and bright acid – no goopy sauces here. Meat master Adam Perry Lang popularized the idea of a “board sauce” – an herby steak sauce that’s chopped, mixed and assembled right on the cutting board. Slice your meat straight into the sauce, allowing the juices to run and marry, and toss it all together. It’s messy and glorious. A tangy Brazilian chimichurri is a particularly perfect match for rich, flavorful steak like ribeye.
Ribeye Steak with Chimichurri Board Sauce
- 1 ribeye steak, 16oz
- Oregano, 10 sprigs
- Parsley, 10 sprigs
- Garlic, 2 cloves
- Red wine vinegar, 2 tablespoons
- Olive oil, 3 tablespoons
- Jalapeno (or spicier pepper), 1 (optional)
- Salt ½ teaspoon
- Black pepper to taste
- Peel garlic cloves. Smash into cutting board with the broad side of a chef’s knife. Mince.
- Top and de-seed jalapeno pepper, if using. Dice on the same cutting board.
- Pick oregano and parsley leaves. Pile directly on top of garlic and roughly chop.
- Add olive oil, red wine vinegar, salt and pepper directly onto the board. Mix all.
- Meanwhile, grill/sear/broil a steak to your preferred doneness.
- When the steak is done, place it directly onto the cutting board.
- As soon as it’s cool enough to touch, slice thinly, slicing directly into the sauce.
- Mix the steak with the sauce and enjoy
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