RIBEYE WITH WILD GARLIC SALSA VERDE

Ribeye with Wild Garlic Salsa Verde 

A properly cooked ribeye, finished with a punchy wild garlic salsa verde. Rich, herbaceous, and unapologetically savoury. This is how you make the most of wild garlic season.

PHATS USED

GOOD PHATS Spanish Extra Virgin Olive Oil & Organic British Grass-Fed Beef Tallow

SERVES 1–2
PREP TIME 10 minutes
COOK TIME 10 minutes

INGREDIENTS

Ribeye steak

• 1 thick-cut ribeye steak

• Sea salt & cracked black pepper

• 1 tbsp GOOD PHATS Spanish Extra Virgin Olive Oil

• 1 tbsp GOOD PHATS Organic British Grass-Fed Beef Tallow

• 1 garlic clove, crushed

• A few sprigs thyme

• 1 tbsp grass-fed butter

Wild garlic salsa verde

• ½ handful wild garlic

• ½ handful basil leaves

• 1 handful flat-leaf parsley

• 1 heaped tbsp capers

• 3–4 anchovy fillets

• 1 tsp chicory fibre syrup

• Zest & juice of 1 lemon

• GOOD PHATS Spanish Extra Virgin Olive Oil (to loosen)

• Sea salt & cracked black pepper

METHOD

1) Make the salsa verde

Finely chop the wild garlic, basil, parsley, capers and anchovies.

Transfer to a bowl, then add the lemon zest, juice and chicory fibre syrup.

Pour in Spanish Extra Virgin Olive Oil and mix until loose and spoonable. Season with salt and pepper, then set aside.

2) Prep the steak

Take the ribeye out of the fridge 20–30 minutes before cooking.

Pat dry, then season generously with salt and cracked black pepper.

3) Build the crust

Heat a pan until smoking hot. Add the beef tallow and let it melt and shimmer.

Lay the steak in the pan and leave it alone. This is where the crust forms.

4) Baste for flavour

Flip the steak, then add the butter, garlic and thyme.

Tilt the pan and baste continuously, spooning the hot fat over the steak.

5) Rest properly

Remove from the pan and rest for at least 5–10 minutes. Don’t skip this — it’s where the juices settle.

6) Finish & serve

Slice the steak, spoon over the wild garlic salsa verde, and finish with a final drizzle of Spanish Extra Virgin Olive Oil.

Chef’s tip

Hot pan, patience, and don’t move the steak too early. The crust comes from contact, not constant flipping.