Cast-Iron Ribeye Steak with Chimichurri Recipe

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



  • 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


  1. Heat the oven to 500 degrees F.

  2. Heat up a cast-iron skillet for 4 to 5 minutes.

  3. Pat steaks dry with paper towels and season with salt and pepper.

  4. Place the steaks in the pan, let sit for one minute then flip.

  5. Cook for an additional two minutes.

  6. Add 1 tablespoon of butter to each steak and move the pan to the oven. Cook for 5 minutes.

  7. Remove steak to a cutting board and tent lightly with foil. Let it rest for 5 minutes.

Chimichurri Sauce:

  1. Combine cilantro, parsley, vinegar, garlic, salt, cumin, and the crushed red pepper in a food processor.

  2. 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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