Cast iron ribeye, medium rare

Instructions

1. Make the chimichurri first. Combine the parsley, oregano, garlic, chili, vinegar, olive oil and salt in a small bowl. Let it sit at room temperature while you cook so the flavour develops.
2. Take the steak out of the fridge 30 minutes before cooking. Pat it bone-dry. Season heavily with salt and pepper on both sides.
3. Bring a small pot of salted water to the boil. Drop the broccolini in for 2 minutes, lift onto a plate to drain and set aside.
4. Heat a cast iron pan over high heat until it smokes faintly. Add the oil and swirl.
5. Lay the steak away from you. Do not move it. Sear 2 minutes, then flip.
6. MEAT MATE PROInsert the MEAT MATE PRO probe from the side, into the geometric centre of the steak.
7. Add the butter, garlic and thyme. Tilt the pan and spoon the foaming butter over the steak constantly.
8. MEAT MATE PROWhen MEAT MATE PRO tells you to pull, lift the steak onto a warm plate. Carry-over does the rest.
9. Rest the steak for 6 minutes. Meanwhile, make the creamed spinach: melt the butter in a wide pan, soften the shallot and garlic for a minute, add the spinach by the handful and wilt each addition before adding the next. Pour in the cream, simmer 2 minutes until it coats the spinach, grate over the nutmeg, season.
10. Tip the broccolini into the still-hot cast iron pan with the residual butter and beef fond. Add the chili flakes and sliced garlic, char hard for 2 minutes, finish with a squeeze of lemon.
11. Slice the steak across the grain at 1 cm intervals. Plate with the creamed spinach, the charred broccolini, and a generous spoonful of chimichurri alongside.