Ingredients
12ozRibeye Steaks
2tbspunsalted butter,divided
½tspKosher Salt,to taste
black pepper,to taste
1cupcilantro
1cupparsley
¼cupwhite wine vinegar
3garlic cloves,cut up
½tspkosher salt
½tspcumin,ground
½tspred pepper,crushed
½cupolive oil
Preparation
Heat the oven to 500 degrees F.
Heat up a cast-iron skillet for 4 to 5 minutes.
Pat steaks dry with paper towels and season with salt and pepper.
Place the steaks in the pan, let sit for one minute then flip.
Cook for an additional two minutes.
Add 1 tablespoon of butter to each steak and move the pan to the oven. Cook for 5 minutes.
Remove steak to a cutting board and tent lightly with foil. Let it rest for 5 minutes.
Combine cilantro, parsley, vinegar, garlic, salt, cumin, and the crushed red pepper in a food processor.
Slowly add oil in a thin, steady stream until the mixture is smooth.
