BONE-IN RIBEYE WITH OLIVE & HERB CHIMICHURRI
A classic steak, finished differently.Hard-seared in tallow and served with a sharp, olive-led chimichurri. Rich beef, clean acidity, plenty of freshness - a simple switch that changes the whole plate.
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PHATS USED: Organic British Grass-Fed Beef Tallow & Spanish Extra Virgin Olive Oil
Why:Beef tallow gives you the heat and depth needed for a proper sear.SEVOO brings balance and brightness to the chimichurri - cutting through the richness instead of adding more.
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INGREDIENTS
STEAK
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1 bone-in ribeye steak (1–1½ inches thick)
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1 tbsp GOOD PHATS Beef Tallow
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Sea salt & cracked black pepper
OLIVE & HERB CHIMICHURRI
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2 garlic cloves, grated
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1 bunch flat-leaf parsley, finely chopped
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1 bunch chives, roughly chopped
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2 large (or 4 small) spring onions, thinly sliced
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22 Nocellara olives in brine, cracked, pitted & roughly chopped
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30ml red wine vinegar
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60ml GOOD PHATS Spanish Extra Virgin Olive Oil
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A spoonful of olive brine
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Sea salt & cracked black pepper
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METHOD
1) Season the steak
Pat the ribeye dry and season generously all over.Leave at room temperature for at least 1 hour.
2) Sear
Heat a heavy pan until very hot.Add the tallow and let it shimmer.Sear the steak hard on both sides until deeply golden.Cook to your liking - medium-rare works best here.
3) RestTransfer to a board and rest for 5–15 minutes.
4) Start the chimichurri
Grate the garlic into a bowl and pour over the red wine vinegar.Leave to mellow while you prep the rest.
5) Build the sauce
Add parsley, chives, spring onions and olives.Stir in SEVOO and a spoonful of olive brine.Season to taste.
6) Slice & serveSlice away from the bone and against the grain.Spoon chimichurri generously over the steak and finish with flaky salt.Serve extra on the side.
