Enjoy tender ribeye steak paired with a vibrant, charred scallion sauce made with seared jalapeño, garlic, lime, and fresh cilantro. This stovetop version ensures you can recreate the bold flavors of grilled steak indoors. Perfect for a quick yet indulgent dinner!
4 Certified Angus Beef ® ribeye steaks, about 1-inch thick
1 bunch green onions
1 jalapeño, split in half lengthwise and seeded
2 large cloves garlic, still in skin
2 limes, juiced
1 cup cilantro, roughly chopped
1/2 cup canola oil
1 teaspoon chipotle powder
4 1/2 teaspoons kosher salt, divided
2 teaspoons freshly cracked black pepper
Instructions
Prepare the Scallion Sauce: Heat a large cast-iron or stainless steel skillet over medium-high heat. Add green onions and cook until lightly charred, about 1 minute per side. Remove and set aside. Add jalapeño and garlic (in their skins) to the skillet and cook until softened and slightly charred, about 2 to 3 minutes.
Blend the Sauce: Peel the charred garlic cloves and place them in a blender. Add the charred green onions, jalapeño, lime juice, cilantro, canola oil, chipotle powder, and 1/2 teaspoon kosher salt. Blend on high, pulsing until large chunks are gone and the oil is emulsified. Set sauce aside.
Cook the Ribeye Steaks: Season both sides of the ribeye steaks with the remaining kosher salt and cracked black pepper. Heat a large skillet over medium-high heat and add a drizzle of canola oil. When the oil is shimmering, sear the steaks for 4 to 5 minutes on each side, or until they reach an internal temperature of 125°F for medium rare.
Rest and Serve: Transfer steaks to a cutting board and tent with foil. Let rest for 5 minutes to retain juices. Serve the steaks topped with the warm charred scallion sauce.
Notes
Skillet Choice: A cast-iron skillet is ideal for achieving a perfect sear and deep crust on the steaks.
Heat Management: Adjust the stovetop heat as needed to avoid burning the scallions or garlic while charring.
Add a Twist: Garnish with sliced scallions or fresh lime wedges for added flavor and presentation.
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.
Palmer’s Direct To You Market
