Why You’ll Love This
Pan-Seared Ribeye Steak with Chimichurri is a restaurant-quality dish you can easily make at home. The ribeye steak develops a beautiful golden crust and juicy interior when seared in a hot pan, while the vibrant chimichurri sauce adds a fresh burst of garlic, herbs, and tangy brightness. This combination creates a perfect balance of rich, savory steak and refreshing herb sauce, making it ideal for special dinners or an impressive weekend meal.
Ingredients
For the Steak
● 2 ribeye steaks (about 1–1½ inches thick)
● 1 tablespoon olive oil
● 1 teaspoon salt
● ½ teaspoon black pepper
● 2 tablespoons unsalted butter
● 2 cloves garlic, smashed
● 2 sprigs fresh thyme or rosemary
For the Chimichurri Sauce
● 1 cup fresh parsley, finely chopped
● 3 cloves garlic, minced
● 2 tablespoons fresh oregano (or 1 tablespoon dried oregano)
● ½ teaspoon red pepper flakes
● 2 tablespoons red wine vinegar
● ½ cup extra virgin olive oil
● ½ teaspoon salt
● ¼ teaspoon black pepper
● Optional: 1 tablespoon fresh lemon juice
Preparation Instructions
-
Prepare the Chimichurri Sauce
In a bowl, combine chopped parsley, minced garlic, oregano, red pepper flakes, red wine vinegar, olive oil, salt, and pepper. Stir well and set aside to allow the flavors to blend. -
Bring the Steak to Room Temperature
Remove the ribeye steaks from the refrigerator about 30 minutes before cooking. -
Season the Steak
Pat the steaks dry with paper towels and season generously with salt and black pepper on both sides. -
Heat the Pan
Heat a heavy skillet or cast-iron pan over high heat until very hot. Add olive oil. -
Sear the Steak
Place the steaks in the hot pan and cook for 3–4 minutes without moving them to develop a crust. -
Flip the Steak
Turn the steaks over and add butter, smashed garlic, and thyme or rosemary to the pan. -
Baste the Steak
Tilt the pan slightly and spoon the melted butter over the steaks for 2–3 minutes while they finish cooking. -
Check Doneness
For medium-rare, the internal temperature should reach 130–135°F (54–57°C). -
Rest the Steak
Remove the steaks from the pan and let them rest for 5–10 minutes before slicing. -
Serve with Chimichurri
Spoon the chimichurri sauce over the steak or serve it on the side.
Kitchen Tools You’ll Need
● Cast-iron skillet or heavy pan
● Mixing bowl
● Knife and cutting board
● Tongs
● Spoon for basting
● Meat thermometer (optional)
Tips
● Use a cast-iron skillet for the best crust on the steak.
● Pat the steak dry before cooking to ensure a proper sear.
● Avoid moving the steak while searing so it forms a golden crust.
● Let the steak rest after cooking to keep it juicy and tender.
● Chimichurri can be made several hours in advance for deeper flavor.
Serving Suggestions
Pan-seared ribeye pairs wonderfully with:
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Garlic mashed potatoes
-
Roasted vegetables
-
Fresh arugula salad
-
Crispy roasted potatoes
-
Grilled asparagus
A glass of red wine like Malbec or Cabernet Sauvignon also complements this dish beautifully.
Storage
Refrigerator:
Store leftover steak in an airtight container for up to 3 days.
Freezer:
Cooked steak can be frozen for up to 2 months.
Reheating:
Reheat gently in a skillet over low heat or slice thin and warm briefly to avoid overcooking.
FAQs
1. What is the best thickness for ribeye steak?
Steaks that are 1–1½ inches thick cook evenly and develop a better crust.
2. Can I grill the steak instead of pan-searing?
Yes. Grill over high heat for about 4–5 minutes per side depending on thickness.
3. How long does chimichurri last?
Chimichurri can be stored in the refrigerator for up to 5 days in an airtight container.
Conclusion
Pan-Seared Ribeye Steak with Chimichurri is a bold and flavorful dish that combines a perfectly seared steak with a bright, herbaceous sauce. The rich beef paired with the tangy chimichurri creates an unforgettable meal that’s simple enough for home cooking but impressive enough for guests.
Nutrition Information (Approximate per serving)
Calories: 520
Protein: 38 g
Fat: 40 g
Carbohydrates: 3 g
Fiber: 1 g
Sugar: 0 g
Sodium: 480 mg
