A couple of months ago I finally tried a recipe that I had bookmarked, called “Dress the Board Ribeye Steak” by Jamie Oliver, and I fell in love (which is weird because I think Jamie Oliver is very so-so). The steak was perfect and so, so flavorful. The best thing is that it’s very, very easy to improvise. The first time I made this, I didn’t have mint or a red chile or rosemary, but I did have fresh savory and an anaheim chile. End result: delicious. The second time I followed closer to the recipe, but used a jalapeño for the red chile. End result: delicious. The third time I used cilantro and a jalapeño (sans rosemary). End result: delicious. It’s almost like you can’t go wrong! I have also used various cuts of steak, so long as the steak is about 1-inch thick.
Dress The Board Steak
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
- 1 rib-eye steak, thick cut (~1 inch)
- 2-3 sprigs Fresh Rosemary
- Olive Oil
- 1/2 bunch Fresh Mint
- 1 Fresh, Red Chile (seeded or not, your choice, depending on how spicy you like it)
- 1 or 2 cloves Garlic, peeled
- 1/2 Lemon
- ~1 TBSP Olive Oil
- Heat a 10- to 12-inch cast-iron pan or skillet over high heat. I leave it on for a number of minutes -- occasionally putting my hand over the skillet...when it gets too hot to hold my hand over the skillet for more than a couple seconds, the skillet is ready.
- While the pan is heating, season the steak liberally with salt and pepper on both sides.
- Pull the rosemary leaves off the stems and push them into the meat. Leave the meat aside while you dress the board. (I think this is really optional -- I don\'t think it adds that much flavor)
- BEFORE YOU PUT THE STEAK ON THE PAN, DRESS THE BOARD (otherwise, you\'ll be in trouble because the steak cooks really quickly)...(I\'m not speaking from experience.)
- To dress the board, chop the mint, chili and garlic on a clean wooden cutting board.
- Squeeze the lemon juice and drizzle some extra virgin olive oil onto the chopped herbs. Mix.
- COOKING THE MEAT:
- Drizzle and rub olive oil on both sides of the meat just before searing.
- When the pan is good and hot, the steak should sizzle aggresively when it touches the pan, this also sends out lots of smoke, so remember to switch on the exhaust fan and open all the windows you can open - brown the steak. Put the steak in the pan and don\'t touch it or press it or do anything stupid like that after you add it. After about 2-3 mins (depends on your preference for doneness and also your instincts really--I do 2-1/2 mins per side for medium rare), the steak should release easily from the pan and the seared side should be on the golden side of browned. Flip it. Sear the other side for another 2-3 mins.
- Transfer meat to the board and coat with dressing...I try to put some on the top of the steak and rest the steak on some dressing as well. Let the meat rest for about 5 mins before cutting and serving. This is the most agonizing part! Enjoy!