Jamika Pessoa’s Recipes


Cast Iron Rib Eye Steak with Chimichuri Sauce

Ribeye Steak

2 ribeye steaks (about 1 inch thick and .5-1lb. each)
Salt and coarse ground black pepper
2 tablespoons Olive oil or vegetable oil
3 tablespoons Unsalted butter, room temperature
2 Whole garlic cloves, slightly smashed
3 Springs of fresh thyme
2 sprigs of fresh rosemary

Chimichurri Sauce:
1 cup coarsely chopped parsley
2 tablespoons red wine vinegar
Juice and zest of 1 lemon
3-4 large garlic cloves
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil

Heat cast iron skillet over medium high heat.
Season steak with salt and pepper on both sides.
Once pan is hot, drizzle in olive oil.
Add steaks to pan and sear for 4 minutes on one side.
Turn steaks and cook for 2 minutes.
Lower heat to medium then add butter, garlic, thyme and rosemary.
Use a spoon to baste melted butter over steaks as they cook.
Cook for about 2 more minutes for medium-rare doneness.
Remove steaks from pan and rest on a plate for 5 minutes.

For the sauce:
In a food processor, combine parsley, vinegar, lemon juice and zest, garlic, and oregano leaves until smooth.
Spoon into bowl and pour in oil and season with salt and pepper.

To serve, spoon sauce over steaks or serve on the side.

Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 8-10 minutes
Ease of Preparation: Easy

Chef’s Tips:
To get the perfect sear on your steak, season just before steaks go in the pan. If not, salt will begin to draw out moisture.
Never put an ice-cold steak into a hot pan. Allow steaks to come to room temperature a few minutes before cooking.
Butter basting your steaks keeps them moist, juicy, and flavorful.
Chimichurri is an Argentinian herb sauce that is easy to make and tastes great on anything.

Holiday Mocktail Mule

Holiday Mocktail
Holiday Mocktail

4 oz Ginger beer
2 oz Cranberry juice cocktail
1 lime cut into wedges
1 cup crushed ice
Fresh cranberries for garnish
Fresh mint leaves

In a cooper mug, pour in ginger beer and top with cranberry juice.
Squeeze lime wedge and stir well. Add ice cubes.
Garnish with fresh cranberries, lime, and mint.
To make your holiday even more merry, stir in a shot of dark rum (21+).

Chef’s Tips:
If you do not have ginger beer on hand, substitute with ginger ale.
Infuse your cranberries with rum by soaking fresh cranberries in dark rum for 24-48 hours.