Steaks

Jalapeño Buttermilk Ribeye

Name: Jalapeño Buttermilk Ribeye
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 - 4 people
Ingredients: 2 350g ribeye steaks; Jalapeño buttermilk; 500ml buttermilk; 2 fresh jalapeño chillies, roughly chopped; 1 garlic clove; Zest of half a lemon; Juice of 1 lemon; 15g fresh coriander; 2 spring onions, roughly chopped; Salt and freshly ground black pepper

Method

To make the jalapeño buttermilk, add all the ingredients to a food processor/blender and blend until smooth. Pour half of it into a zip lock bag and refrigerate the other half for serving.
Transfer the ribeye steaks to the zip lock bag with the jalapeño buttermilk and turn to coat. Place in the refrigerator for at least 1 hour to marinate, the longer the better.
Grill the ribeye steaks on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above).
Transfer the meat to a board and allow to rest for half its cooking time.
Slice the beef and season with salt and freshly ground black pepper.
Serve these tender ribeye steaks with the remaining jalapeño buttermilk and sides of your choice.