Name: Cast-Iron Ribeye Steak with Chimichurri Recipe
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 12 oz Ribeye steaks; 2 tbsp unsalted butter; ½ tsp kosher salt; black pepper; For Chimichurri Sauce:; 1 cup cilantro; 1 cup parsley; ¼ cup white wine vinegar; 3 garlic cloves; ½ tsp kosher salt; ½ tsp cumin; ½ tsp red pepper; ½ cup olive oil

cast-iron ribeye steak with chimichurri recipe

How To Make Cast-Iron Ribeye Steak with Chimichurri

For this ribeye steak recipe, the strong, acidic flavor of the white wine vinegar brings out the umami flavor. Drizzle chimichurri for a tangy, spicy flavor

Preparation: 10 minutes

Cooking: 10 minutes

Rest Time: 5 minutes

Total: 25 minutes

Serves:

Ingredients

12ozRibeye Steaks
2tbspunsalted butter,divided
½tspKosher Salt,to taste
black pepper,to taste

For Chimichurri Sauce:

1cupcilantro
1cupparsley
¼cupwhite wine vinegar
3garlic cloves,cut up
½tspkosher salt
½tspcumin,ground
½tspred pepper,crushed
½cupolive oil

Instructions

Heat the oven to 500 degrees F.
Heat up a cast-iron skillet for 4 to 5 minutes.
Pat steaks dry with paper towels and season with salt and pepper.
Place the steaks in the pan, let sit for one minute then flip.
Cook for an additional two minutes.
Add 1 tablespoon of butter to each steak and move the pan to the oven. Cook for 5 minutes.
Remove steak to a cutting board and tent lightly with foil. Let it rest for 5 minutes.

Chimichurri Sauce:

Combine cilantro, parsley, vinegar, garlic, salt, cumin, and the crushed red pepper in a food processor.
Slowly add oil in a thin, steady stream until the mixture is smooth.