Wagyu Rib Eye Steak with Chimichurri
- 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.