Imagine sinking your knife into a perfectly grilled, juicy rib eye steak, topped with a vibrant, zesty hatch pepper verde sauce that brings an irresistible kick to every single bite. This isn't just another steak recipe - this is a culinary adventure that transforms an ordinary dinner into an extraordinary dining experience. Whether you're a grill master or a weekend cooking enthusiast, this recipe promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 rib eye steaks
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1 cup hatch peppers, roasted and chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 cloves garlic, minced
Instructions
- Remove rib eye steaks from refrigerator 30-45 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Prepare grill or grill pan by preheating to high heat (approximately 450-500°F). Clean and oil grill grates to prevent sticking.
- Pat steaks dry with paper towels to remove excess moisture. Brush each steak with olive oil and generously season both sides with salt and freshly ground black pepper.
- For roasted hatch peppers, if not pre-roasted, char peppers directly over open flame or under broiler until skin is blackened and blistered. Place in covered bowl to steam, then peel and chop.
- Prepare verde sauce by combining roasted chopped hatch peppers, chopped cilantro, lime juice, minced garlic, and a pinch of salt in a bowl. Mix thoroughly and set aside.
- Place steaks on hot grill. For medium-rare, cook 4-5 minutes per side, rotating 45 degrees halfway through each side to create professional crosshatch grill marks.
- Use meat thermometer to check internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Remove steaks from grill and let rest on cutting board for 5-7 minutes to allow juices to redistribute.
- Slice steaks against the grain and generously top with prepared hatch pepper verde sauce before serving.
Tips
- • Always let steaks come to room temperature before grilling to ensure even cooking and maximum tenderness. • Use a meat thermometer for precise doneness - don't rely solely on cooking time. • Let steaks rest after grilling to allow juices to redistribute, guaranteeing a moist and flavorful result. • For perfect grill marks, rotate steaks 45 degrees halfway through cooking on each side. • When roasting hatch peppers, use tongs and rotate frequently to achieve an even char. • Fresh ingredients make a huge difference - use high-quality, fresh cilantro and just-squeezed lime juice for the verde sauce. • If you don't have a grill, a cast-iron skillet can be an excellent alternative for achieving a great sear.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 3g
Protein: 38g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 120mg
