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
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.
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.
- 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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