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
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1 thick-cut ribeye steak
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Sea salt & cracked black pepper
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1 tbsp GOOD PHATS Spanish Extra Virgin Olive Oil
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1 tbsp GOOD PHATS Organic British Grass-Fed Beef Tallow
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1 garlic clove, crushed
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A few sprigs thyme
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1 tbsp grass-fed butter
Wild garlic salsa verde
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½ handful wild garlic
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½ handful basil leaves
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1 handful flat-leaf parsley
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1 heaped tbsp capers
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3–4 anchovy fillets
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1 tsp chicory fibre syrup
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Zest & juice of 1 lemon
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GOOD PHATS Spanish Extra Virgin Olive Oil (to loosen)
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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.
ojkto5