Ribeye Steak with Chimichurri

Learn how to cook the perfect ribeye steak with chimichurri — a juicy, flavorful steak topped with a fresh, herby sauce. Easy recipe, step-by-step instructions, and chef tips.

Why This Ribeye with Chimichurri Will Be Your New Favorite

If you want a steak dinner that tastes like it came straight from a high-end steakhouse — without the price tag — you’ve found it.

This ribeye steak with chimichurri is juicy, perfectly seared, and topped with a bright, garlicky sauce that cuts through the richness like a dream.

Here’s why you’ll love it:

• Perfect sear: A golden-brown crust locks in juices.

• Fresh, bold flavor: Chimichurri transforms steak from good to absolutely crave-able.

• Weeknight easy, date-night worthy: Cooks in under 10 minutes once your pan is hot.

Ingredients

For the Ribeye:

• 2 ribeye steaks (10–12 oz each, about 1–1.25 inches thick)

• 2 tsp kosher salt

• 1 tsp freshly cracked black pepper

• 1 tbsp olive oil or avocado oil

• 2 tbsp unsalted butter

• 3 garlic cloves, smashed

• 2 sprigs fresh rosemary or thyme (optional but amazing)

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped

• 3 tbsp fresh cilantro, finely chopped (optional for depth)

• 3 garlic cloves, minced

• ½ cup extra-virgin olive oil

• 3 tbsp red wine vinegar

• 1 tsp dried oregano

• ½ tsp crushed red pepper flakes

• ½ tsp kosher salt

• Freshly ground black pepper to taste

Step-by-Step Instructions

1. Make the Chimichurri

1. Combine parsley, cilantro, garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and pepper in a bowl.

2. Stir well, taste, and adjust seasoning. Let sit while you cook the steak.

💡 Pro Tip: Make chimichurri up to 24 hours ahead for maximum flavor.

2. Prep the Ribeye

1. Pat steaks completely dry with paper towels.

2. Season generously with kosher salt and pepper.

3. Let rest at room temperature for 30 minutes before cooking.

3. Sear the Steak

1. Heat a cast iron skillet over high heat for 3–5 minutes.

2. Add oil, then place steaks in the skillet. Do not move them for 3–4 minutes to form a crust.

3. Flip, add butter, garlic, and herbs. Tilt the pan and spoon the butter over the steaks for 2–3 minutes.

4. Check Doneness

• Rare: 120–125°F

• Medium-Rare: 130–135°F

• Medium: 140–145°F

5. Rest & Serve

1. Transfer steaks to a cutting board. Let rest for 5–10 minutes.

2. Slice against the grain. Spoon chimichurri generously over the top. Serve immediately.

Serving Suggestions

Serve your ribeye with:

• Crispy roasted potatoes (recipe here »)

• Grilled vegetables

• A simple green salad with lemon vinaigrette

• Garlic bread to soak up extra chimichurri

Chef Tips for the Best Steak

• Dry your steak well for a perfect sear.

• Don’t skimp on salt — ribeye is rich and needs seasoning.

• Use high heat so the crust forms before the inside overcooks.

• Rest before slicing to keep the juices inside.

Quick Recipe Card

Prep Time: 10 minutes (+30 min rest)
Cook Time: 8–10 minutes
Total Time: 50 minutes
Servings: 2

Ingredients: (see above)

Instructions:

1. Make chimichurri, set aside.

2. Pat steaks dry, season.

3. Sear in hot cast iron, baste with butter, garlic, and herbs.

4. Rest, slice, serve with chimichurri.