May is National Beef Month and we're celebrating with...STEAK! We’re talking juicy, perfectly seared Grassfed Ribeye, topped with a zippy Calabrian Chile Chimichurri that brings just the right amount of heat and herby goodness. And because no steak is complete without a killer side, we’re pairing it with crispy Parmesan crusted potatoes that are crunchy, cheesy, and downright addictive. It’s the kind of meal that feels fancy — but totally doable for a weeknight or casual weekend dinner. Fire up the cast iron, pour yourself something fun, and let’s do this! 

INGREDIENTS

For the Steak –

• Two 1915 Farm Grassfed Ribeye Steak
• Your favorite steak seasoning, or our 1915 Farm Grill Seasoning
• 1915 Farm Beef Tallow or avocado oil for high-heat cooking

For the Calabrian Chile Chimichurri –

• 1 cup roasted red peppers, drained and finely minced
• 2 Tbsp Calabrian chiles, finely chopped (found at some stores or online – the brand Tuttocalabria makes a great chopped version)
• 2-3 garlic cloves, peeled and finely minced or grated
• 1 cup fresh parsley, finely minced
• 1/4 cup fresh cilantro, finely minced
• 1 tsp smoked paprika
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• Kosher salt

For the Crispy Parm Crusted Potatoes –

• 3 Tbsp butter + 2 Tbsp butter, divided
• 1/2 cup pre-grated parmesan (usually we always grate our own, but the pre-grated very fine parm sticks best to the potatoes)
• 1.5 Lbs. baby Yukon gold potatoes, sliced in half
• Kosher salt and freshly ground pepper

INSTRUCTIONS

For the Steaks – pat dry and season generously with 1915 Grill Seasoning, or your favorite steak seasoning (or simply kosher salt & pepper). Place on a wire-rack over a sheet pan and refrigerate for 2 hours to let the seasoning penetrate. Remove 30 minutes before you plan to cook to take the chill off.

For the Chimichurri – in a small bowl, combine the chopped red peppers and Calabrian chiles, followed by the garlic, parsley, cilantro, paprika and vinegar. Whisk to combine and drizzle olive oil. Season with a couple pinches of kosher salt and set aside at room temperature until ready to use (don't refrigerate unless you've made this a day in advance – it'll just solidify the olive oil).

For the Potatoes – Preheat oven to 400°F. Melt 3 Tbsp butter and pour into the bottom of a 9x13 baking dish. Swirl the butter around so it goes up the sides just a bit. Sprinkle the pre-grated parmesan in an even layer over the butter.

In a large bowl melt 2 Tbsp butter, toss the potatoes in the butter and season them generously with kosher salt & pepper. One by one, place potatoes slightly spaced apart, cut side down into the parmesan filled baking dish. Do not move the potatoes once placed in the pan – this will affect the crispy results! 

Roast the potatoes for about 30 minutes or until fork-tender. Let cool for 10-15 minutes. Use a thin metal spatula to remove potatoes from the pan in sections, or ideally, flip them out in one intact piece onto a cutting board or serving platter. 

Cook the Steaks – if any residual moisture remains on surface of steaks, pat to dry with paper towel and place a medium heavy skillet over high heat. Once heated through, add cooking fat to the pan, and let that heat up. Carefully add the steaks.

Cook without moving on the first side of steaks until a deep golden crust has formed, then flip. Continue to cook until the steaks have reached about 5 degrees shy of your desired internal temperature (we shoot for medium rare 130-135°F). 

Let steaks rest for 10 minutes before slicing against the grain. Sprinkle with flaky finishing salt, top with Calabrian chile chimichurri, and serve alongside potatoes. Enjoy!

P.S. If you love our delicious grassfed steaks – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states) with a premium steak add-on! Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

You can also visit us as The 1915 Meatery in Yorktown, TX to buy craft steaks like this and so much more fresh from the case at our craft butcher shop – see @the_1915_meatery for more info!

Recipe by Food Network