The Perfect Cast Iron Ribeye with Chimichurri Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6
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Calories
357 kcal
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Course
Main Course
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Cuisine
Brazilian
The Perfect Cast Iron Ribeye with Chimichurri Sauce
Description
The Perfect Cast Iron Ribeye with Chimichurri Sauce starts by heating a cast iron skillet to a high temperature for searing well-seasoned, dry steaks. The initial sear plus finishing in the oven allows the steak to develop a flavorful crust and reach the desired doneness while staying tender. Butter added during cooking lends richness.
The chimichurri sauce combines fresh cilantro and parsley with white wine vinegar, garlic, cumin, crushed red pepper, and olive oil blended until combined. This sauce brings acidity, herbaceousness, and subtle heat to the dish, cutting through the richness of the ribeye.
Serving the ribeye sliced with chimichurri drizzled or on the side makes for a balanced main course. The fresh sauce brightens the meat and provides a layered flavor experience that complements the texture and sear of the steak.
Ingredients
- 2 12 ounce ribeye steak 1" or thicker, or New York Strip steak
- 2 tablespoons butter unsalted
- 1/2 teaspoon kosher salt , to taste
- black pepper to taste, cracked
- 1 cup cilantro leaves firmly packed, fresh
- 1 cup Italian parsley flat-leaf) parsley leaves, firmly packed, fresh
- 1/4 cup white wine vinegar
- 3 cloves garlic , cut up
- 1/2 teaspoon kosher salt or regular salt
- 1/2 teaspoon cumin ground
- 1/2 teaspoon crushed red pepper
- 1/2 cup olive oil
Instructions
- Heat the oven to 500 degrees.
- Heat up a heavy bottomed skillet, a cast iron skillet would be ideal here.
- You're looking for the cast iron to get very hot, smoking hot which could take 5 minutes to achieve.
- Pat steaks dry with paper towels, the drier the better.
- Add salt and pepper to your steaks.
- Add steaks to the pan, let sit for one minute then flip.
- When you flip the steak aim for areas of the pan that may still have salt on it.
- Let steak cook for 2 minutes, then use tongs to flip it over, moving raw side of steak around in pan so both sides are salted.
- Cook an additional two minutes.
- Add a tablespoon of butter to each steak and using an oven mitt move the pan to the oven for 5 minutes.
- Remove steak to a cutting board and tent lightly with foil. Let rest 5 minutes.
- To make the Chimichurri, in a food processor or blender combine cilantro, parsley, vinegar, garlic, the 1/2 teaspoon salt, 1/2 teaspoon cumin, and the crushed red pepper.
- With processor or blender running, slowly add oil through opening in lid in a thin, steady stream until mixture is smooth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 6g | 2% |
| Protein | 14g | 28% |
| Fat | 31g | 48% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 50mg | 17% |
| Sodium | 430mg | 18% |
| Potassium | 297mg | 6% |
| Fiber | 3g | 12% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 137mg | 14% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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