Rib Eye with Charred Spring Onions and Salsa Verde: A Spring Steak Classic

Why This Recipe Deserves a Spot in Your Cannabis Cooking Playbook

Before we dive into the how, let’s appreciate the why. There’s something magical about rib eye — rich marbling, deep beefy flavor, and a caramelized crust that begs for something green and zippy to cut through the umami. Enter: salsa verde. Traditionally a blend of herbs, anchovies, capers, and olive oil, it’s one of those sauces that does more than complement — it elevates.

But what if you could elevate it even more — quite literally?

By infusing the olive oil used in the salsa verde with activated THC or CBD, you add not just flavor, but function. It becomes a relaxing, euphoric culinary experience in one plate. Whether you're microdosing or looking for a mellow evening treat, cannabis-infused steak dinner is the adult version of comfort food.

And the best part? With tools like the ECRU Decarboxylator, infusing your oil is now as easy as pressing a button.

Recipe: Rib Eye with Charred Spring Onions and Cannabis-Infused Salsa Verde

Ingredients:

For the Steak:

• 1 (1-pound) boneless rib eye steak (about 1 inch thick)

• 2 tablespoons kosher salt

• 1 (4-inch) rosemary sprig

• 2 tablespoons vincotto (or 1 tbsp balsamic vinegar + 1 tbsp honey)

• 1 tablespoon olive oil (for marinade)

For the Cannabis-Infused Salsa Verde:

• ⅔ cup cannabis-infused olive oil (made with ECRU Decarboxylator)

• 1 cup packed flat-leaf parsley leaves

• ½ cup packed fresh tarragon leaves

• 6 tablespoons chopped fresh chives

• 1 ½ tablespoons Dijon mustard

• 1 tablespoon drained capers

• 2-3 oil-packed anchovy fillets (drained)

• ⅛ teaspoon kosher salt

For the Spring Onions:

• 1 (9-ounce) bunch spring onions, halved lengthwise

• 1 tablespoon olive oil

• ¼ teaspoon kosher salt

• 1 tablespoon fresh lemon juice

Infusing the Olive Oil with ECRU Decarboxylator

Let’s pause the recipe and go behind the scenes of the infusion process.

Step-by-step Cannabis Infusion

1. Decarboxylate the Herb:Add up to 2 oz (56g) of your cannabis flower into the small, FDA non-stick canister of the ECRU Decarboxylator.

   • For THC, set to 30 minutes

   • For CBD, set to 1 hour

     
     

2. Infuse the Oil:After decarb, simply add ⅔ cup olive oil to the same canister.Close the silicone lid for smell control, and press the Infuse button.Let the machine work for 4 hours to create your potent olive oil base.

Once cooled, strain the oil and store it in an airtight jar. Voilà! Your cannabis oil is ready to green any gourmet dish.

Directions

1. Marinate the Rib Eye

• Pat the steak dry and rub it with 2 tablespoons of kosher salt.

• Place it in a ziplock bag with rosemary, vincotto (or balsamic + honey), and 1 tbsp olive oil.

• Seal, refrigerate for at least 1 hour (up to 6 hours).

2. Make the Cannabis-Infused Salsa Verde

• In a food processor, combine parsley, tarragon, chives, mustard, capers, anchovies, and ⅛ tsp salt.

• Pulse about 10 times until coarsely chopped.

• While the processor is running, drizzle in your cannabis-infused olive oil slowly until the mixture emulsifies into a smooth, bright green sauce.

3. Sear the Steak

• Heat a cast-iron skillet over medium-high heat with 1 tablespoon olive oil.

• Remove steak from marinade (don’t rinse or pat dry — that sticky marinade helps with caramelization).

• Cook 4 minutes per side for medium-rare (120°F internal temp).

• Let it rest for 5 minutes.

4. Char the Spring Onions

• While steak rests, toss spring onions in the same skillet with a touch of olive oil and ¼ tsp salt.

• Cook 3–4 minutes, flipping occasionally until tender and charred in spots.

5. Serve and Enjoy

• Slice steak against the grain.

• Drizzle with lemon juice.

• Plate it up with spring onions and a generous spoonful of infused salsa verde.

Serving & Dosage Tips

Because this dish relies on infused olive oil for its cannabis kick, it’s easy to control your dosage. If your infused oil contains 10mg THC per teaspoon, you can scale the amount used in the salsa verde depending on how strong you want the meal.

• Mild dose (2-3 mg THC/person): Use only a tablespoon of the infused oil, mixed with regular oil

• Moderate dose (5-7 mg THC/person): Stick with the full infused amount in the salsa verde

• Potent dose (10mg+ THC/person): Increase the amount of infused oil or serve extra verde on the side

Culinary + Cannabis Wisdom

Herb chef Laurie Wolf once said, “A good edible is like a good wine—it complements the dish, doesn’t overpower it.” I couldn’t agree more. This rib eye recipe proves that you don’t have to drown your dinner in distillate to make it sing. Instead, decarb right, infuse gently, and let your herb harmonize with the other flavors.

The ECRU Decarboxylator helps home cooks — from beginners to culinary stoners — skip the guesswork. No ovens. No burnt bud. No stinking up the kitchen. Just perfect, even heating, and a canister that actually controls odor.

If you’re like me and have ruined more than one batch of flower trying to "just wing it in the oven," this tool is a game changer.

Infuse Smarter, Eat Happier

Cooking with cannabis should be joyful — not a chemistry class or a fire hazard. With easy decarboxylation and infusion all in one device, ECRU lets you focus on what matters: taste, mood, and experience.

So next time you're cooking steak, don’t just throw herbs on it. Infuse them. Feel them. Savor them.

Pairing Ideas:

• Wine: Napa Cabernet Sauvignon

• Side: Roasted potatoes or herby couscous

• Dessert: Cannabis-infused panna cotta (microdose version!)

Final Words from the Cannabis Kitchen

Whether it’s your first time cooking with weed or your 50th, the goal is always the same: get great flavor and gentle elevation. This rib eye with infused salsa verde does just that. Pair it with good music, great company, and a clear night sky — you’ve got yourself a dinner worth remembering.