Perfect seared rib eye recipe | members only access

DIRECTIONS TO MAKE THE PISTACHIO-DATE SALSA VERDE SAUCE (A ZESTY OPTION, LIKE YOUR FAVORITE COLORFUL, SNAZZY SHIRT) In a medium bowl, mix together the parsley, oregano, garlic, green onions,

Fresno chile (start with half if you’re worried about heat), date, pistachios, 2 tablespoons red wine vinegar, 1½ tablespoons lemon juice, the lemon zest (if using) and ½ teaspoon salt.

Whisk in the ½ cup of olive oil. Add extra salt and lemon juice to taste. Serve on top of the salmon or alongside. Feel free to add more oil if you like a thinner sauce. TO MAKE THE BISTRO

COMPOUND BUTTER In a medium bowl, combine 6 tablespoons room temp salted butter, 1 tablespoon black pepper, the shallot, 2 tablespoons cognac (or brandy), 1 tablespoon heavy cream and ½

teaspoon salt. Whisk vigorously until fully combined (you can also whiz the ingredients together in a food processor). Add extra salt to taste. Lay out a piece of plastic wrap and plop the

butter onto the center of it. Use the plastic wrap to roll the butter into a log. Refrigerate for at least two hours to harden. If you don’t have time to refrigerate it, just serve it

whipped at room temp. TO MAKE THE STEAK Pull the steaks out of the fridge one hour before cooking. Pat dry with paper towels and rub in the 3 teaspoons salt evenly on all sides (if you

didn’t already salt them to age in the fridge as recommended in the tip). On one side of each steak evenly distribute the teaspoon of black pepper. Heat a large cast-iron skillet or a large

stainless-steel pan over medium-high heat until it’s screaming hot, about 5 minutes. Pat the steaks dry again and lay them in the skillet, making sure none are touching. (You may need to do

this in two rounds depending on the size of your skillet.) Cook, pepper side down, undisturbed, until you can see each steak is forming a nice golden brown crust all around the edges, 3 to 5

minutes. Flip with tongs and repeat. The steaks should lift off the pan to flip easily; if not, give them another minute. Use tongs to hold the steaks up on their sides to sear all the

edges until golden, about 30 seconds per side. Use a meat thermometer to check for doneness. Ideally, you want 120°F for a delicious, juicy, medium-rare steak. For a more well-done steak

look for 135°F. Rest the steaks on a cutting board for 10 minutes before slicing. Cut against the grain at a 45-degree angle in ½-inch slices. Top with the sauce of your choice and ½

teaspoon of flaky sea salt. TIPS + TIMING * The sauces can both be made a day in advance and stored in airtight containers in the fridge; in fact, they’re better that way! Cook the steaks

just before serving. * If you happen to buy your meat 24 hours in advance, pat the steaks dry, generously sprinkle them with the 3 teaspoons salt, and set on a cooling rack over a rimmed

baking sheet. Refrigerate uncovered, overnight, then cook as described. This is the most foolproof method for a flavorful steak with an excellent sear. * When selecting rib eye, you want

nice, thick steaks with even marbling. I prefer them without a bone to make life easier as well.