Rib-eye Steak with Spicy Salsa Verde

“When you invest in really good rib steaks, you don’t want to mess things up. Cooking them with a sous-vide machine until they are done to taste, then searing them on the grill until charred at the edges gives you the ultimate control.”

Ingredients.

For the steak:

• 2 bone-in rib-eye steaks, each 3-4cm thick

• Sark Sea Salt and freshly ground black pepper

• 2 garlic cloves, mashed to a paste or finely grated

• 6 fresh thyme sprigs

For the salsa verde:

• 170g finely chopped fresh coriander

• 3 tablespoons chopped fresh mint

• 1 tablespoon minced fresh thyme leaves

• 2 spring onions, thinly sliced

• 1 serrano chili or jalapeño, halved, seeded and minced

• 1 garlic clove, finely grated or mashed to a paste

• 1 ½ tablespoons fresh lime juice, plus more as needed

• 1 teaspoon harissa or other hot sauce

• ¼ teaspoon ground cumin

• ½ teaspoon fine Sark Sea Salt, plus more as needed

• ¼ teaspoon freshly ground black pepper

• ⅓ cup extra-virgin olive oil

Method.

Head over to New York Times to view the full recipe