60 Min|2 People|Cody Candelario

Summer Steak Sandwich

The real secret here is in the quality of the steak, and if you’ve never had New Zealand wagyu, now's your chance.

Ingredients

Heirloom Tomato Chimichurri

2 Heirloom Tomatoes - Grated

1/2 cup Cucumber - Diced

1/2 cup Olives - Chopped

2 tbsp Capers - Chopped

4 tbsp Shallot - Diced

1/2 cup Parsley - Chopped

1/2 cup Green Onions - Sliced

2 tbsp Fresh Oregano - Chopped

Juice and Zest of 2 Lemons

2 Garlic Cloves - Grated

1 cup Extra Virgin Olive Oil

8 slugs of Balsamic Vinegar

Salt and Pepper to Taste

Steak

1-2 Ribeye Steak

8 tbsp Butter

8 Green Onion Whites

8 Cloves of Garlic - Smooshed

2 Sprigs of Oregano

Method

Step 1

(Optional) pad the steak dry and season with salt and pepper, place on a wire rack and refrigerate overnight.

Step 2

Pad the steak dry. In a sauté pan on medium high heat add a tablespoon of avocado or vegetable oil. Once heated and shimmering, sear the fat side first and then sear the first flat side. Flip the steak every minute, allowing the heat to transfer throughout the steak evenly. Repeat the process until the crust has developed, around 6 minutes.

Step 3

For the last 20% of the cooking process add in the butter and aromatics and as the butter begins to foam, gently tilt the pan, and use a spoon to baste the foamed butter onto the steak. Baste for 1 minute then transfer the steak to a resting rack and coat with the remaining butter (unless its a dark burnt color).