Skillet Ribeye Steak with Chimichurri Sauce
This Skillet Ribeye with chimichurri sauce features a tender, well-marbled steak seared to perfection and topped with a fresh herb-and-garlic sauce. Quick, flavorful, and easy to cook on the stove.
Servings: 3 - 4
Calories: 771kcal
Equipment
- Cast iron
- Mixing bowl
- Knife and cutting board
- Tongs or spatula
- Paper towels
Ingredients
For the Chimichurri
- 1 cup parsley leaves finely chopped, packed
- 1 tablespoon fresh oregano finely chopped (or 1 teaspoon dried oregano) packed
- 3 cloves garlic very finely minced
- 1 small fresh red chili finely minced (seeds removed for less heat)
- 2 tablespoons red wine vinegar
- ½ cup extra-virgin olive oil
- ½ teaspoon sea salt or to taste
- freshly ground black pepper to taste
For the Ribeye
- 24 ounce ribeye steak about 1 ¼–1 ½ inches thick
- kosher salt
- freshly ground black pepper
- 1 tablespoon neutral oil with a high smoke point avocado or vegetable oil
- 1 tablespoon unsalted butter optional, for finishing
Instructions
- Remove steak from refrigerator 30 minutes before cooking.
- Mix parsley, oregano, garlic, chili, and vinegar in a bowl. Slowly stir in olive oil, then season with salt and pepper. Set aside.
- Pat steak dry and season generously with salt and pepper.
- Heat cast iron skillet over high heat. Add oil and swirl to coat.
- Sear steak 3–4 minutes without moving until crust forms. Flip and cook another 3–4 minutes to desired doneness. Add butter in final minute and spoon over steak if desired.
- Transfer steak to cutting board and rest at least 5 minutes.
- Slice against the grain and spoon chimichurri over steak before serving.
Notes
- Let the ribeye sit at room temperature before cooking for even doneness.
- Use a heavy skillet to maintain consistent heat.
- Add butter only during the final minute for controlled basting.
- Rest the steak before slicing to keep it juicy.
Nutrition
Calories: 771kcal | Carbohydrates: 5g | Protein: 35g | Fat: 69g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 42g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 492mg | Potassium: 653mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1998IU | Vitamin C: 49mg | Calcium: 76mg | Iron: 5mg
