Ribeye Steak with Basil Oil and Corn Purée: A Decadent Dish with Fresh Flavors
When it comes to creating a memorable meal, few things can rival the satisfying combination of a perfectly seared steak, a fragrant herb-infused oil, and a creamy, sweet purée. This Ribeye Steak with Basil Oil and Corn Purée is a celebration of rich flavors and simple ingredients, coming together to create an elegant dish that’s surprisingly easy to prepare.
The tender ribeye is rubbed with a basil salt mixture and paired with a vibrant basil oil, which adds a touch of freshness and aroma to each bite. The corn purée brings a naturally sweet and creamy balance to the richness of the steak. Perfect for date nights, gatherings, or when you simply want to treat yourself, this recipe is sure to impress.
Ribeye Steak with Basil Oil and Corn Purée Recipe
Serves 2
Ingredients:
- 1 ribeye steak
- 2-3 large handfuls of fresh basil
- Flaky salt
- Black pepper
- 2-3 tablespoons avocado oil (plus extra for cooking)
- 1 clove of garlic (for basil oil)
- 2 ears of corn
- 2 tablespoons heavy cream
- 2 cloves of garlic (for basting)
- 2 tablespoons butter
- Fresh thyme sprigs
Instructions:
-
Prepare the Steak: Begin by making a simple but flavorful basil salt rub. Chop fresh basil and combine it with flaky salt and black pepper. Rub this mixture over the ribeye steak, coating it generously. Let the steak marinate for about two hours, allowing it to absorb all those herbaceous flavors. Before cooking, bring the steak to room temperature to ensure even cooking.
-
Make the Basil Oil: Blend two to three large handfuls of basil with two to three tablespoons of avocado oil and one clove of garlic. Gently heat the mixture on low for about 20 minutes, allowing the garlic and basil to infuse their flavors into the oil without burning. Once done, let it rest for a few minutes, then strain out the solids. This basil oil will add a beautiful, aromatic finishing touch to your steak.
-
Prepare the Corn Purée: For the purée, wrap two ears of corn in parchment paper and microwave for about six minutes. Cut the kernels off the cob and blend them with two tablespoons of heavy cream and a pinch of flaky salt. Adjust the amount of cream to reach your desired consistency—smooth, creamy, and just a touch sweet.
-
Cook the Steak: Heat a pan over medium-high heat with a little avocado oil. Wipe off any excess basil from the steak to avoid burning. When the pan is hot (test by sprinkling water; it should bead and evaporate quickly), place the steak in the pan and sear for about three minutes to form a golden-brown crust. Flip the steak, then add butter, two garlic cloves, and a few sprigs of thyme to the pan. Baste the steak with the melted butter and aromatics for about two more minutes or until it reaches your desired doneness.
-
Serve: To serve, spoon the corn purée onto your plate and place the steak on top. Drizzle the fragrant basil oil over the steak for an extra layer of flavor and elegance. Serve immediately and savor each delicious bite!
Why This Dish Works
This dish brings together three main elements: a beautifully seared ribeye, a fresh and aromatic basil oil, and a creamy corn purée. Each component complements the others perfectly. The basil oil adds a fresh herbal note that cuts through the richness of the steak, while the corn purée provides a naturally sweet contrast. It’s a well-balanced meal that’s both indulgent and refreshing, making it perfect for special occasions or a satisfying weeknight treat.
Tips for the Perfect Steak
- Marinating with Basil Salt: The basil salt rub infuses the steak with herbal flavors before cooking, setting the stage for a layered taste experience.
- Basting with Butter & Aromatics: Basting the steak with butter, garlic, and thyme during cooking helps develop a rich, savory crust and infuses each bite with added depth.
- Resting the Steak: Letting the steak rest for a few minutes after cooking ensures it stays juicy and flavorful.
Customizing Your Dish
Feel free to adjust the elements based on your preferences. Swap ribeye for a different cut of steak if you prefer, or try using different herbs like rosemary for the oil. This recipe offers a lot of room for customization while still maintaining its elevated flavors.
This Ribeye Steak with Basil Oil and Corn Purée is sure to become a favorite for those moments when you want to create something extra special. Enjoy every bite, and don’t forget to savor the little luxuries in every flavor!
I hope this recipe brings as much joy to your table as it does to mine. Happy cooking!