Rib eye steak with green sauces

These hefty rib eye steaks are a mighty step up from a usual scotch fillet recipe and pair wonderfully with these zippy South American-inspired herb sauces

By Fiona Hugues
  • 20 mins preparation
  • 10 mins cooking
  • Serves 2
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  • 2 1 inch-thick rib eye steaks, at room temperature
  • vegetable oil
Creamy coriander sauce
  • 1/4 cup pickled jalapeños
  • 1 1/2 cup loosely packed coriander leaves
  • 1/2 cup light sour cream
  • 1 clove garlic, chopped
  • 1/2 teaspoon salt
  • juice of 1-2 limes
  • 2/3 cup flat-leaf parsley
  • 1/2 cup fresh coriander leaves
  • 2 clove garlic, chopped
  • 1/2 red chilli, deseeded and chopped
  • 1 teaspoon dry oregano
  • 1/4 cup lime juice (or to taste)
  • 1 teaspoon salt
  • 1/2 cup olive oil (or more if required)


  • 1
    Lightly oil and season meat on both sides. Preheat oven to 190°C fanbake. Heat an ovenproof grill pan on stovetop until very hot.
  • 2
    For medium rare: cook your rib eyes on stovetop for at least 30 seconds on each side until well marked, then place pan in the oven for 3 minutes.
  • 3
    Remove from oven, flip steaks over, cover pan with foil and let rest for 4 or so minutes.
  • 4
    For the creamy coriander sauce, place all ingredients in a food processor and blitz until loosely chopped and combined.
  • 5
    For chimichurri, place all ingredients in a food processor and blitz until loosely chopped and combined. Add more oil if needed to create a loose slurry. Adjust seasoning to taste.
  • 6
    Serve steaks with one or both of the green sauces and plenty of crusty bread.


  • It's best when cooking steak to have it at room temperature first – so bear that in mind before you cook. - The creamy coriander sauce is also great for Mexican meals, especially in soft tacos or on spicy grilled meats. It’s best made on the day you plan to use it.

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