Peruvian Rib Eye Steak

Ingredients (Serves 2)

• 2 ribeye, or skirt steaks

• 1 ½ tbsp TILIH Creole Herb Sauce (plus more for serving)

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp black pepper

• 2 tbsp butter

• 2 garlic cloves, smashed

• Fresh rosemary or thyme (optional)

Instructions

1. Season + Marinate
Pat steaks dry. Rub with olive oil, then coat both sides with TILIH Creole Herb Sauce.
Sprinkle paprika, garlic powder, and black pepper. Let sit 20–30 minutes.

2. Sear the Steak
Heat a skillet or grill pan over high heat.
Sear steaks 3–4 minutes per side for medium-rare (5–6 for medium).

3. Garlic Butter Baste
Lower heat to medium. Add butter, garlic, and herbs.
Spoon melted butter over steaks for 1–2 minutes.

4. Rest + Serve
Rest steaks 5–10 minutes, slice, and drizzle with extra TILIH Creole Herb Sauce.

If you want to be fancy have baked potato, lemon potatoes or a vegetable medley.