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
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
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Heat the oven to 500 degrees F.
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Heat up a cast-iron skillet for 4 to 5 minutes.
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Pat steaks dry with paper towels and season with salt and pepper.
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Place the steaks in the pan, let sit for one minute then flip.
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Cook for an additional two minutes.
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Add 1 tablespoon of butter to each steak and move the pan to the oven. Cook for 5 minutes.
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Remove steak to a cutting board and tent lightly with foil. Let it rest for 5 minutes.
Chimichurri Sauce:
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Combine cilantro, parsley, vinegar, garlic, salt, cumin, and the crushed red pepper in a food processor.
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Slowly add oil in a thin, steady stream until the mixture is smooth.
Nutrition
- Calories: 346.27kcal
- Fat: 33.30g
- Saturated Fat: 9.89g
- Trans Fat: 0.86g
- Monounsaturated Fat: 19.48g
- Polyunsaturated Fat: 2.59g
- Carbohydrates: 1.53g
- Fiber: 0.54g
- Sugar: 0.15g
- Protein: 10.98g
- Cholesterol: 48.73mg
- Sodium: 242.46mg
- Calcium: 27.92mg
- Potassium: 211.72mg
- Iron: 1.97mg
- Vitamin A: 86.90µg
- Vitamin C: 14.83mg
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