Description
This Skillet Chimichurri Steak features juicy ribeye steaks paired with a vibrant chimichurri sauce. The addition of a rich butter finish elevates the dish to gourmet status, making it perfect for any occasion.
Ingredients
Scale
- For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon red pepper flakes (adjust for spice preference)
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- For the Steak:
- 2 ribeye steaks (about 1.5 inches thick, approximately 1 pound each)
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil (or canola oil)
- 4 tablespoons unsalted butter
- 2 sprigs fresh thyme (optional, for flavor)
- 2 cloves garlic, smashed (optional, for flavor)
Instructions
- Start by preparing the chimichurri sauce. In a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, red wine vinegar, and extra virgin olive oil. Mix well until all ingredients are combined. Taste and season with red pepper flakes, salt, and black pepper. Set aside to let the flavors meld for at least 10 minutes.
- While the chimichurri is resting, prepare the steaks. Pat the ribeye steaks dry with paper towels to remove excess moisture, which helps achieve a nice sear. Season both sides generously with salt and black pepper.
- Heat a large skillet over medium-high heat and add the vegetable oil. Once the oil is shimmering (about 2 minutes), carefully place the steaks in the skillet. Cook for 5-6 minutes without moving them, allowing a crust to form. Look for a deep brown color at the edges.
- Flip the steaks using tongs and cook for an additional 5-6 minutes for medium-rare. Use a meat thermometer to check the internal temperature; it should read 130°F (54°C). If you prefer your steak more done, add 1-2 minutes more of cooking time.
- In the last minute of cooking, add the unsalted butter, smashed garlic, and thyme (if using) to the skillet. As the butter melts, use a spoon to baste the steaks with the melted butter mixture. This enriches the flavor and keeps the steaks moist. Avoid overcrowding the pan, as this can cause steaming instead of searing.
- Once cooked to your desired doneness, remove the steaks from the skillet and transfer them to a cutting board. Let them rest for 5 minutes to allow the juices to redistribute. This step is crucial for a juicy steak.
- After resting, slice the steaks against the grain and serve with the chimichurri sauce drizzled generously over the top. Enjoy your restaurant-quality meal at home!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Skillet
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 steak with chimichurri
- Calories: 600
- Sugar: 0 g
- Sodium: 500 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 120 mg
Keywords: Letting the steak rest after cooking is essential for juicy meat. Make sure your skillet is hot enough before adding the steak for the best sear.