Here’s a simple recipe for skillet-seared ribeye steaks with savory, homemade chimchurri sauce! This recipe is designed for two, but you can adjust the quantities as needed for more servings.
Ingredients for Skillet-Seared Ribeye:
- 2 ribeye steaks (about 1 to 1.5 inches thick)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil or other high-smoke-point oil (like canola or grapeseed oil)
- 2 tablespoons unsalted butter
- 2 cloves of garlic, lightly crushed
- Fresh thyme or rosemary (optional)
Ingredients for Chimichurri Sauce:
- 1 cup fresh flat-leaf parsley, tightly packed
- 4 cloves garlic, minced
- 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon smoked paprika (optional for a smoky flavor)
Instructions:
- Start with the chimichurri sauce:
a. Finely chop the parsley, garlic, and fresh oregano (if using dried, no need to chop).
b. In a bowl, combine the chopped herbs, garlic, olive oil, red wine vinegar, salt, black pepper, red pepper flakes, and smoked paprika if using. Mix well.
c. Let the sauce sit at room temperature while you cook the steaks to allow the flavors to meld. You can also make this sauce in advance and store it in the refrigerator for up to 2 days; just bring it to room temperature before serving. - Prepare the steaks:
a. Remove the ribeye steaks from the refrigerator and let them sit at room temperature for at least 30 minutes before cooking. This helps them cook more evenly.
b. Pat the steaks dry with paper towels to ensure proper searing. Season both sides generously with salt and freshly ground black pepper. - Sear the ribeyes:
a. Heat a large skillet (preferably cast iron for even heating and good heat retention) over high heat until very hot.
b. Add the oil to the skillet, swirling it to coat the bottom evenly.
c. Carefully place the steaks in the skillet and sear for about 3-4 minutes on one side without moving them, until a crust has formed.
d. Flip the steaks and add the butter, garlic, and fresh herbs (if using) to the skillet.
e. As the butter melts, use a spoon to baste the steaks with the butter, garlic, and herb mixture. Cook for an additional 3-4 minutes for medium-rare, or longer depending on your desired level of doneness.
f. Use an instant-read thermometer to check for doneness: 135°F for medium-rare, 140°F for medium, 150°F for medium-well, and 160°F for well done. - Rest the steaks:
a. Transfer the steaks to a cutting board or plate and let them rest for at least 5 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy steak.
- Serve:
a. After the steaks have rested, slice them against the grain if you prefer or serve them whole.
b. Spoon the chimichurri sauce over the steaks or serve it on the side for dipping. - Optional garnishes and sides:
a. Garnish the steaks with additional fresh herbs if desired.
b. Serve the skillet-seared ribeyes with your choice of sides. Classic accompaniments include roasted potatoes, a fresh green salad, grilled vegetables, or a simple loaf of crusty bread to soak up any extra chimichurri sauce and steak juices.
Remember that the thickness of your steak and the type of skillet you use can affect cooking times, so it’s always best to use a thermometer to ensure your desired level of doneness.
Enjoy your skillet-seared ribeye steaks with the vibrant, herby chimichurri sauce!
