Grilled ribeye steak with green confit

Ingredients:

Steak

• 1 ribeye steak on the bone (weight 0.7 kg, thickness about 6 cm)
• Olive oil
• Coarse sea salt
• Crushed black pepper
• French butter dish

Romaine Lettuce and Watercress Jam

• 4 bunches organic watercress, stems trimmed (about 2 cups leaves)
• 2 whole romaine lettuce leaves
• 1 small clove of garlic
• 1/4 bunch fresh cilantro, trimmed
• 1/4 bunch fresh parsley, trimmed
• Freshly squeezed lemon juice
• 2 tbsp. l. olive oil

Preparation:

1. Generously drizzle the steak with olive oil, season with salt and pepper, covering the entire piece of meat. Cover loosely and refrigerate for 12 hours. You can marinate ribeye steak with spices.
2. Preheat the grill 1 hour before grilling the steak (preferably using charcoal or hardwood); the coals should be burnt down and glowing without a flame.
3. Remove the steak from the refrigerator and let it sit at room temperature for an hour while the grill preheats.
4. Place the steak in the center of the hot grill and rotate it left and right to create nice grill marks. Cook the other side in the same manner, for about 10 minutes total. Then move the steak to a cooler part of the grill and cook until rare, 25-30 minutes. You will have to test it with your fingers by pressing gentlyTransfer the finished steak to a rack set over a baking sheet to prevent it from sitting in its own juices. Then cover it loosely with aluminum foil to rest for 15 minutes before slicing.

5. Romaine Lettuce and Watercress Jam

   
   In a blender or food processor, combine the watercress, romaine lettuce, garlic, cilantro, parsley, lemon juice, salt, and black pepper. Add the olive oil and process until smooth.
   Exit: 2 tbsp.
6. To serve, cut the steak into 6 equal pieces. Place equal portions of the jam on each of 6 warmed plates. Arrange the sliced ​​steak on the plates and drizzle with butter. Strain any juices remaining in the pan and pour them over the steak.