Ribeye with Vibrant Chimichurri Sauce

Ribeye with Vibrant Chimichurri Sauce ingredients

• 2 lbs Ribeye steaks, 1.25 inches thick
• 1.5 tsp Kosher salt
• 1 tsp Freshly ground black pepper
• 1 tbsp Olive oil
• 1 cup Fresh flat-leaf parsley, finely chopped
• 2 tbsp Fresh oregano, finely chopped
• 4 cloves Garlic, minced
• 3 tbsp Red wine vinegar
• 0.5 cup Olive oil (extra virgin)
• 0.5 tsp Red pepper flakes
• 0.5 tsp Kosher salt
• 0.25 tsp Freshly ground black pepper

How to make Ribeye with Vibrant Chimichurri Sauce

1. Remove the ribeye steaks from the refrigerator 30-60 minutes before cooking to allow them to reach room temperature, promoting more even cooking. Pat them completely dry with paper towels.
2. While the steaks are resting, prepare the chimichurri sauce: In a medium bowl, combine 1 cup finely chopped fresh flat-leaf parsley, 2 tablespoons finely chopped fresh oregano, 4 minced garlic cloves, 3 tablespoons red wine vinegar, 1/2 cup extra virgin olive oil, 1/2 teaspoon red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Stir well to combine and set aside to allow the flavors to meld.
3. Season both sides of the dry ribeye steaks generously with 1.5 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper, pressing the seasonings firmly into the meat.
4. Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 3-5 minutes. Add 1 tablespoon of olive oil to the hot pan, ensuring it lightly coats the bottom.
5. Carefully place the seasoned steaks into the hot skillet. Sear for 2-4 minutes per side for a deep, rich crust. For medium-rare (130-135°F), reduce heat to medium and continue cooking, flipping every 1-2 minutes, for a total of 8-12 minutes depending on thickness. Use an instant-read thermometer.
6. Once the steaks reach your desired internal temperature, transfer them to a cutting board. Loosely tent them with aluminum foil.
7. Allow the steaks to rest for 5-10 minutes. This critical step ensures that the juices redistribute throughout the meat, resulting in a more tender and flavorful steak.
8. Slice the rested ribeye steaks against the grain into thick strips or serve whole.
9. Spoon a generous amount of the vibrant chimichurri sauce over the sliced steak just before serving. Serve any remaining chimichurri on the side for dipping.

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