How to Cook Steak Perfectly | Ribeye or New York Steaks

Name: How to Cook Steak Perfectly | Ribeye or New York Steaks
Prep time: 10 min
Cook time: 7 min
Yield: 4 serving
Ingredients: ½ cup extra virgin olive oil; ½ cup red wine vinegar; ½ cup finely chopped cilantro; ⅓ cup finely chopped parsley; ¼ cup finely chopped onion; 5 garlic cloves; 1 TB fresh or dried oregano; 1 ½ tsp kosher salt; ¼ tsp crushed red pepper; For Steaks: 4 ribeye or New York steaks

User Reviews

5.0

123 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4
Calories
297 kcal
Course
Main Course
Cuisine
American

How to Cook Steak Perfectly | Ribeye or New York Steaks

Iris Warren

Report

This steak with chimichurri sauce recipe is cooked perfectly medium-rare and has loads of flavor.

Share:

I Made This!

92 people made this

Print

27 people printed this

Save this

73 people saved this

Ingredients

Servings

For Sauce:

½ cup extra virgin olive oil
½ cup red wine vinegar
½ cup finely chopped cilantro
⅓ cup finely chopped parsley
¼ cup finely chopped onion
5 garlic cloves peeled and minced
1 TB fresh or dried oregano
1 ½ tsp kosher salt not fine table salt
¼ tsp crushed red pepper
For Steaks: 4 ribeye or New York steaks at least 1″ thick, garlic powder, kosher salt, and freshly ground black pepper

Add to Shopping List

Instructions

Make Chimichurri Sauce ahead: In a bowl, combine all ingredients and toss well. Let sit at least 10 minutes for flavors to meld. If making ahead of time, cover tightly and chill until ready to use. Can be made 1-2 days ahead.

Make the Steaks:

Use paper towels to thoroughly dry chilled steaks well. Sprinkle evenly with kosher salt, black pepper, and garlic powder on all sides. Generously grease outdoor grill or stovetop grill pan; using high heat, get grill smoking hot.
Once oil is smoking and very hot, place steaks on grill for 3 minutes on the first side, without moving them around. If using outdoor grill, brush tops of steaks with oil, turn them over, and grill another 2 minutes. If using indoor grill pan, there is no need to brush with oil before turning them over.
Once the exteriors are browned with nice grill lines, do the “press test” by tapping the centers of steaks with finger or utensil. They should have some give, but spring right back; not too soft and not too firm. If they’re feeling a bit too soft, give it another minute of cook time. For medium-rare the centers should feel similar to the fleshy area by your thumb when you make a loose fist.
Place steaks on cutting board and let them sit for 5 minutes before cutting. Do not slice or poke into them until the 5 minutes are up. This allows the juices to be retained, as well as gives the steaks a bit more “cook time” as they rest.
Serve steaks sliced, with chimichurri sauce generously drizzled throughout.

Equipments used:

Notes

If using bone-in steaks, cook time will be a bit longer than boneless.
If you want to cook by temperature, it's important to use a meat thermometer that has a probe that can safely be lodged in the center of meat while it's cooking; that way, the meat will not lose juices with repeated temperature-checking.
If cooking steaks on stovetop, use a cast iron grill pan, which will cook steaks evenly and quickly.
If cooking steaks in a pan, a splatter guard greatly helps in preventing random oil splatters.
If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition Information

Show Details

Calories 297kcal (15%) Carbohydrates 2.7g (1%) Protein 6.6g (13%) Fat 29.5g (45%) Saturated Fat 4.6g (23%) Cholesterol 17mg (6%) Sodium 487.2mg (20%) Fiber 0.5g (2%) Sugar 0.5g (1%)