Crispy plantains, juicy ribeye steak and a fresh salsa or chimichurri to finish it all off. This simple recipe is packed with flavour and makes for an impressive meal without a complicated ingredient list.
Ingredients
- 2 Nutrafarms ribeye steak
- 2 plantains
- Avocado oil, for frying
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp butter
- Your favourite salsa or chimichurri, for topping
Plantain Tip: Tostones are traditionally made with green plantains, which give them a more savoury flavour. We used ripe plantains for a slightly sweeter twist — the darker the peel, the sweeter the plantain!
Step 2: Fry Until Crispy
Return the flattened plantains to the hot pan and continue frying until they’re golden brown and crispy, flipping as needed to cook evenly on both sides.
Once crispy, transfer them to a plate lined with paper towel to help absorb any excess oil.
Step 3: Season the Ribeye
Generously season your Nutrafarms ribeye steak on both sides with salt and freshly ground black pepper.
Sometimes a great steak really doesn’t need anything more!
Step 4: Cook the Steak
Heat a pan over medium-high to high heat. Once hot, add the ribeye.
Cook the steak to your preferred doneness. For medium-rare, we cook ours for approximately 3 minutes per side, flipping only once.
After flipping the steak, add 2 tablespoons of butter to the pan. As the butter melts, carefully spoon it over the steak repeatedly to baste it as it finishes cooking.
For the most accurate doneness, use a meat thermometer and aim for approximately 130–135°F (54–57°C) for medium-rare after resting.
Step 5: Rest & Slice
Remove the ribeye from the pan and let it rest for 5–10 minutes before slicing. This allows the juices to redistribute throughout the steak.
Slice against the grain into strips.
Step 6: Assemble
Arrange the crispy plantain tostones on a plate alongside the sliced ribeye.
Finish with a generous drizzle of your favourite salsa or chimichurri over the steak.
Serve immediately and enjoy! 🥩
