
Ribeye with Salsa Verde & Garlic Chips
1h 30m
Delicious, juicy and tasty, combining the flavors of salsa verde and the crunchiness of garlic chips.
Put 1 small piece of sourdough bread in a bowl and cover it with ¼ cup of sparkling water
Let the bread soak the water for 10m until it moistens
Add 1 tsp of garlic paste to a bowl
Remove the bread from the water and squeeze it
Mince the soaked bread and add it to the bowl with the garlic
Chop 5 anchovy fillets and add them to the bowl
Chop 3 tbsp of capers. Add to the bowl and mix
Finely mince 1½ bunch of parsley leaves. Add to the bowl and mix
Add ½ tbsp of salt and ¼ tbsp of white sugar. Mix thoroughly
Add 59 ml of olive oil and mix well
Transfer to a bowl to serve. The salsa verde with anchovies is ready
Heat 2 cups of olive oil in a pan over medium-high heat
Drop a few slices of garlic to check the oil temperature. If the temperature is correct, the slices will start bubbling up immediately but will not darken too quickly
Once the oil is ready, add 1 cup of the sliced garlic. Shake the pan constantly so the slices can spread out. Fry until they are light golden brown
Remove the garlic slices from the heat and strain them through a stainless steel sieve
Spread on a baking sheet covered with paper towels to remove excess oil. The garlic chips are ready
Preheat the broiler to 204 °C - 260 °C
Place a room temperature 5 cm thick bone-in ribeye on a baking tray. Dry it with paper towel
Cover the meat with a generous amount of salt
Drizzle with 2 tbsp of olive oil. Spread it by hand
Broil for 10m until one side is crusty and caramelized. Flip the meat and broil for another 10m until the internal temperature reaches 43 °C
Let the meat rest for 15m for carryover cooking, until its internal temperature reaches 49 °C. The bone-in ribeye is ready
Remove the bone of the ribeye and reserve. Slice the meat into ½ in thick pieces, against the grain
Plate the sliced meat and the bone. Cover them with the pan juice
Add the salsa verde to taste
Add the garlic chips to taste
Season with black pepper and flaky salt to taste
Drizzle the oil from the salsa verde on top
The ribeye with salsa verde & garlic chips is ready. Enjoy!
Yield 2 people
Ground Black Pepper
to tasteFlaky Salt
to taste
Salsa Verde with Anchovies
Anchovy
5 filletsCaper
3 tbspParsley
1½ bunchSmall Sourdough Bread
1 pieceGarlic Paste
1 tspSparkling Water
¼ cupOlive Oil
59 mlWhite Sugar
¼ tbspSalt
½ tbsp
Garlic Chips
Thinly Sliced Garlic
1 cupOlive Oil
2 cups
Bone-in Ribeye
2 inches thick Bone-in Ribeye
1Extra Virgin Olive Oil
2 tbspSalt
To taste
Equipment
Sieve
Probe Thermometer