Ribeye Steak with Herb Board Sauce
Here’s a super quick and easy way to hop up the flavor of any steak. The idea of a cutting board sauce is credited to chef Adam Perry Lang, but I highly doubt that he was the first chef to use this simple technique – more likely is that he played a big part in popularizing the method. The board sauce is a mixture of herbs that is chopped and mixed with olive oil right on the cutting board. The steak is cooked and then immediately sliced on top of the board sauce. The juices from the steak mix into the sauce and after tossing everything together, you’ll end up with an incredible amount of flavor goodness coating every slice of steak.
This method works well with any cut of steak and almost any combination of herbs, and if you ever find yourself in the predicament of having overcooked your steak (it happens to all of us), use the board sauce like a hockey goalie making a stick save. There’s no better way to add some moisture and flavor back into an otherwise dry overdone piece of meat.
Jump to Recipe
The recipe for the cutting board sauce is not so much a recipe as a method. I never measure any of the ingredients, and I use whatever herbs I happen to have on hand. Garlic and a pepper of some sort (Jalapeño, Fresno, or Anaheim) are always included. For fresh herbs, I usually use Thyme, Rosemary, Sage, Flat Leaf Parsley and / or Oregano. Just chop everything up.
Then add the olive oil and let it sit on the cutting board while you grill the steak.
Grill the steak to your desired doneness. For me, that means medium rare at 135° F.
Instead of letting the steak rest as we’d normally do, place on top of sauce and slice it up. The juices from the steak are the finishing touch for the sauce. Toss slices to coat. Enjoy.
Ribeye Steak with Herb Board Sauce
Ribeye Steak with Herb Board Sauce
Ingredients
- 16 ounces Ribeye Steak
- 1 clove garlic
- 1 Fresno pepper
- 1 tablespoon flat leaf parsley
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/3 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Roughly chop herbs, garlic and pepper.
- Add olive oil and mix well on cutting board.
- Grill Ribeye steak to desired doneness (125° for rare, 135°for medium rare, or 145° for medium).
- Remove steak from grill, place on top of board sauce and immediately cut into ¼” thick slices.
- Toss steak slices with board sauce to coat. Add salt and freshly cracked black pepper to taste.
Just wanted to drop you a quick note – I made this last night – absolutely delicious!!
Looks delicious.
Awesome idea. Can’t wait to try it!
The herb board sauce is brilliant. We have fresh herbs in our garden right near our grill so this was a great way to enjoy it all for a wonderful al fresco dining at home.
Wow thats a perfect choice for winter grills. thanks a lot
It looks perfectly cooked! And tossing the slices in a cutting board sauce is genius!
I’m definitely doing this next time we grill steaks. Such a delicious idea!
This looks gourmet… and sounds so incredibly easy to make. I bet your herb board sauce would make a great dipper for crusty bread, too.
Ribeye is always an excellent choice. The board sauce is a pro move and sounds amazing. YUM!
It looks interesting and seems like anyone can make a try and it wont fail. Because the measurements is not a big deal for this delicious board sauce 🙂
The steak looks so delicious and I love the flavor of the sauce.
What a great idea! I’m going to use the cutting board sauce next time I overcook my steaks 🙂
Looks perfect with the steak , nice idea of placing the meat on the sauce and allowing to soak up!
I’ve never heard of a board sauce, but it makes perfect sense. I look forward to trying it one day soon. Thanks for sharing!
This is such a great idea! Can’t wait to try it.
This is a great idea ! It’s funny. I will serve the ribeye and vegies directly on the board.
The board sauce worked so well to save my overcooked steaks the other night! Thanks for the idea.
Such a great idea!