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 sauce.

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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