Ribeye Steak with Chimichurri

Whether you’re celebrating a special occasion or just treating yourself on a weekday, this Ribeye Steak with Chimichurri is the perfect choice. It’s the ultimate flavor bomb contrast: the rich, buttery indulgence of a well-marbled ribeye meeting the bright, herbaceous punch of a fresh Argentinian-style chimichurri sauce.

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WINE PAIRING

2021 AXR Proprietary Red Blend $49

“This savory meal is loaded with strong and rich flavors which requires a bold, medium to full bodied red wine for a perfect complement. Cabernet Sauvignon and Malbec achieve this…preferably from the Napa Valley. I landed on the AXR Proprietary Red Blend 2021 Vintage (75% Cabernet Sauvignon, 15% Malbec, 7% Cabernet Franc and 3% Petite Verdot). This wine has flavors of blackcurrant, dark chocolate covered cherries with some vanilla, herbal and baking spice notes on the long finish. The hearty steak will breakdown the tannic acid in the wine enhancing its dark fruit flavors and the herbal/baking spice (with a hint of smokiness) notes will match the zest, garlic and herbs in the chimichurri. This match will take your dining experience to the next level! Bon appetite!”

— Michael Vecchia, Owner Wine Hardware

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INGREDIENTS HIGHLIGHTS

THE STEAK:

Ribeye Steak (12 oz / ~1.75 lb total) — Rich, marbled, and naturally tender with big beefy flavor. Perfect for a hot sear and a buttery finish.

Coarse Salt & Freshly Ground Pepper (½ teaspoon each) — Simple, bold seasoning that builds a crisp, savory crust.

Avocado Oil (1 tablespoon) — High‑heat, neutral oil that lets the steak sear hard without burning.

Butter (2 tablespoons) — Melts into a glossy, aromatic baste that deepens flavor and helps the crust caramelize.

THE CHIMICHURRI:

Olive Oil (½ cup) — Smooth, rich base that carries all the herbs, garlic, and chili flavor.

Red Wine Vinegar (2 tablespoons) — Sharp, tangy lift that keeps the sauce bright and balanced.

Parsley (½ cup, finely chopped) — Fresh, grassy backbone of classic chimichurri.

Garlic (3–4 cloves, finely chopped or minced) — Bold, aromatic punch that defines the sauce.

Red Chili (1–2 small, finely chopped) — A little heat and color; adjust depending on how spicy you like it.

Dried Oregano (¾ teaspoon) — Earthy depth that rounds out the herbs.

Coarse Salt & Black Pepper (1 teaspoon salt, ½ teaspoon pepper) — The essential seasoning duo that sharpens the herbs, balances the acidity, and helps all the flavors meld.

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MAKE THE CHIMICHURRI

Put all of the ingredients in a small food processor and pulse 3-4 times. You don't want it to become too smooth. Make this at least an hour ahead of time as the flavors will meld together nicely.

If you're using leftover refrigerated chimichurri sauce, let it come to room temperature before pouring onto the steak. Also, if the olive oil has separated to the top of your chimichurri container, mix it together before using.

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MAKE THE STEAK

Take the steak(s) (make sure it's at room temperature) and dry it with paper towels. Sprinkle generously with salt and pepper.

Add the oil to your skillet and heat to medium-high. Once the pan is hot, add the steak. Cook on each side for 3-4 minutes. During the last minute on the second side, add the butter and baste the steak(s). Remove from the pan to a plate and let it rest for 10 minutes.

For guidelines on cooking to your desired steak doneness, check the chart below and just above the recipe card.

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SLICE AND SERVE

Once the steak has rested for 10 minutes, slice it and arrange on a serving platter. Pour the chimichurri sauce generously over.

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STEAK TEMPERATURE CHART

Doneness Level	Internal Temp	Sear Time	Oven Time	How the Steak Should Look
Rare	120–125°F	2 min per side	2–3 min	Deep red center; very soft.
Medium‑Rare	130–135°F	2 min per side	3–5 min	Warm red center; soft with bounce.
Medium	140–145°F	2 min per side	5–7 min	Warm pink center; firmer but juicy.
Medium‑Well	150–155°F	2 min per side	7–9 min	Slight blush of pink; mostly firm.
Well‑Done	160°F+	2 min per side	9–11 min	No pink; fully firm.

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Yield: 2

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Ribeye Steaks with Chimichurri

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Ingredients

Ribeye Steak

• 1 .75 pound (12 ounces) ribeye steak(s)
• 1/2 teaspoon each course salt and freshly ground pepper
• 1 tablespoon avocado oil (has a high smoke point and neutral flavor)
• 2 tablespoons butter

Chimichurri

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup parsley finely chopped
• 3-4 cloves garlic finely chopped or minced
• 2 red chilies small, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
• 3/4 teaspoon dried oregano
• 1 teaspoon coarse salt level
• 1/2 teaspoon pepper to taste (about 1/2 teaspoon)

Instructions

Ribeye Steak

1. Take the steak(s) (make sure it's at room temperature) and dry it with paper towels.
2. Sprinkle generously with salt and pepper.
3. Add the oil to your ceramic cast iron or cast iron skillet and heat to medium-high. I use this skillet from Staub.
4. Once the pan is hot, add the steak. Cook on each side for 3-4 minutes. During the last minute on the second side, add the butter and baste the steak(s).
5. Remove from the pan to a plate and let it rest for 10 minutes.
6. Slice the steak and arrange on a serving platter.
7. Pour the chimichurri sauce generously over.

Chimichurri

1. Put all of the ingredients in a small food processor and pulse 3-4 times. You don't want it to become too smooth.

Notes

If you're using leftover refrigerated chimichurri sauce, let it come to room temperature before pouring onto the steak.

If the olive oil has separated to the top of your chimichurri container, mix it together before using.

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