Ribeye Steaks with Salsa Verde
Ingredients
- Four 2-inch-thick rib-eye steaks, brought to room temperature
- Kosher salt and black pepper
- 4 Tablespoons unsalted butter
- 5 peeled tomatillos, quartered
- 1 quarter white onion
- 1 jalapeño, roughly chopped
- 1 Tablespoon fresh lime juice
- 1/4 Cup extra-virgin olive oil
- 1/4 Cup fresh cilantro leaves
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