- 2 tablespoons chopped basil
- 2 tablespoons chopped parsley
- 1 1/2 tablespoons capers, chopped
- 2 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 6 tablespoons EVOO
- 2 ribeyes (about 10 oz. each)
In bowl, combine basil, parsley, capers, garlic, vinegar and 4 tbsp. EVOO. In skillet, cook steaks in 2 tbsp. EVOO over high, about 3 minutes per side. Slice and serve with sauce.