Wagyu Rib Eye Steak with Chimichurri



4 serving(s)
Prep: 15mn(s)
Cook: 30mn(s)


  • 4 X 200g De La Valley Grass-fed Wagyu rib eye steaks 
  • Flaky Sea Salt
  • 2 tablespoon rice bran oil
  • 2 Cloves garlic
  • 2 small branches fresh rosemary
  • 4 cloves garlic, unpeeled
  • 2 tablespoon butter


Step 1: Season steaks on both sides with salt. Heat a large fry pan until hot, cook two steaks at a time, cool on one side only until caramelised and brown.

Step 2: Turn steaks over and caramelise, turn heat down, add garlic, rosemary and butter. Baste the steaks by spooning the melted butter over each steak.

Step 3: Remove from pan before desired cooling degree is reached. Allow meat to rest in a warm place for 4-5 minutes before serving with Chimichurri.