Bone in Ribeye with Chimichurri Sauce

Remove ribeye from the fridge 30 minutes before cooking (defrost to room temperature, do not to exceed 75°F).

Wash, de-stem and chop the basil and parsley leaves.

Put all the sauce ingredients (olive, oil, basil, parsley, rosemary, lemon, Espelette pepper, balsamic vinegar, salt and pepper) into a blender and blend until fine.

Sear the meat in your MINERAL B Carbon Steel Frying pan or Grilling pan for 2 minutes on each side. Remove from heat and let rest for 5 minutes.

Cut the meat into thin slices (keeping the bone for presentation) and serve smothered in sauce.