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The Perfect Cast Iron Ribeye with Chimichurri Sauce
5 from 15 votes

The Perfect Cast Iron Ribeye with Chimichurri Sauce

This recipe features a thick ribeye steak cooked in a cast iron skillet then finished in the oven, paired with a vibrant chimichurri sauce made from fresh herbs and spices. The steak achieves a well-seared crust with a juicy interior, enhanced by butter. The chimichurri blends cilantro, parsley, vinegar, garlic, and chili for a fresh, tangy complement to the rich beef.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6
Calories: 357 kcal
Course: Main Course
Cuisine: Brazilian

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

    Cup of Yum
  1. Heat the oven to 500 degrees.
  2. Heat up a heavy bottomed skillet, a cast iron skillet would be ideal here.
  3. You're looking for the cast iron to get very hot, smoking hot which could take 5 minutes to achieve.
  4. Pat steaks dry with paper towels, the drier the better.
  5. Add salt and pepper to your steaks.
  6. Add steaks to the pan, let sit for one minute then flip.
  7. When you flip the steak aim for areas of the pan that may still have salt on it.
  8. 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.
  9. Cook an additional two minutes.
  10. Add a tablespoon of butter to each steak and using an oven mitt move the pan to the oven for 5 minutes.
  11. Remove steak to a cutting board and tent lightly with foil. Let rest 5 minutes.
  12. 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.
  13. With processor or blender running, slowly add oil through opening in lid in a thin, steady stream until mixture is smooth.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 357

% 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.