Steak by itself is wonderful. Technically, there's no need to sauce it up. The flavor of a nice fatty ribeye can hold it's own, no problem. However, if your looking to take steak to the next level, try topping it with a salsa verde.
Salsa verde. There are many permutations of what translates to "green sauce". Mexican culture's version is very different than an Italian-style salsa verde. I'm not showing you either. This is what I'd like to think of as an American salsa verde.
The list of ingredients is simple: Parsley, shallot, garlic, olive oil, salt, pepper (It goes without saying that these should always be flat-leaf, fresh, fresh, extra-virgin, kosher, and fresh-cracked, respectively.)
The ratios of each can vary according to personal taste, but here's my loose measurements for two steaks worth.
1 cup (loosely packed) of parsley, stems removed. Finely chop after measuring.
2 tablespoons of finely minced shallot
1 tablespoon of finely minced garlic
2 tablespoons olive oil
pepper to taste
Mix the chopped parsley, shallot and garlic in a mixing bowl. Add salt, pepper and olive oil. Mix more.
I would suggest grilling your steaks (Ribeye preferably) to medium-rare / medium. Let rest for 5 minutes after cooking. Do NOT cut into them beforehand!
Top with the salsa verde. Eat. Feel like a hero.
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