Rib Eye Steak with Chimichurri Sauce Recipe

🧂 Ingredients

• 3 tablespoons butter
• 2 large boneless rib eye steaks

  approximately 2–3 lbs total
• 1 –2 tablespoons chopped fresh rosemary
• 4 garlic cloves

  minced
• ½ teaspoon kosher salt

  adjust as needed
• ½ teaspoon ground black pepper

  adjust as needed
• ½ cup extra virgin olive oil
• ½ cup finely chopped parsley

  curly or flat-leaf
• 2 tablespoons finely chopped cilantro
• 4 garlic cloves

  minced
• 2 tablespoons red wine vinegar
• ½ tablespoon crushed red pepper flakes or finely chopped red chili pepper

  for added heat
• Kosher salt

  to taste
• Ground black pepper

  to taste

Instructions

• 1 In a medium-sized mixing bowl, combine the olive oil, parsley, cilantro, minced
  garlic, red wine vinegar, and red pepper flakes (or fresh red chili, if
  preferred). Add a pinch of kosher salt and a few grinds of black pepper. Stir
  thoroughly until well blended. Let the sauce rest for at least 30 minutes to
  allow the flavors to infuse. For a more robust taste, refrigerate it overnight
  and give it a good stir before serving.
• 2 Generously rub both sides of each steak with chopped rosemary, minced garlic,
  salt, and black pepper. Allow the seasoning to settle into the meat for a few
  minutes.
• 3 Heat a heavy-bottomed skillet—preferably cast iron—over medium heat. Add a small
  drizzle of oil to prevent sticking, followed by the butter. Once the butter is
  melted and begins to foam, place the steaks into the hot pan. If the skillet is
  too small to accommodate both steaks without crowding, sear them one at a time
  to ensure a proper crust forms.
• 4 Sear the steaks undisturbed for 4 to 5 minutes, until the bottom side develops a
  rich, golden-brown crust. Flip the steaks and continue cooking the other side,
  spooning the hot butter over the surface as it sears. This technique, known as
  basting, enhances flavor and promotes even browning.
• 5 Cook the steaks to your preferred doneness, then remove them from the skillet
  and transfer to a cutting board or serving plate. Let them rest for at least 10
  minutes to allow the juices to redistribute before slicing.
• 6 To serve, slice the rib eye steaks against the grain and generously spoon the
  chimichurri sauce over the top. Serve warm, with extra sauce on the side if
  desired.

Nutrition Info