Cast-Iron Ribeyes with Collard & Spring Onion Salsa Verde by Marcus Stone | inspochef | inspochef

Ingredients

• 2 (16-oz) steaks bone-in ribeye steaks
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 cup collard green leaves
• 1/4 cup spring onions
• 2 tbsp apple cider vinegar
• 1 tsp fish sauce
• 1 tsp sorghum syrup
• 1/4 cup extra-virgin olive oil
• 1/4 tsp crushed red pepper flakes
• 2 tbsp neutral oil
• 3 tbsp unsalted butter
• 3 cloves garlic cloves
• 3 sprigs fresh thyme