Prep Time  20minutes
Cook Time  30minutes
Total Time  50minutes

Ribeye Steak with Chimichurri

Ribeye steak, is one of my absolute favorites.  In fact, I’ve often heard them called “the chefs cut”, because the pro’s prefer them for their great marbling which brings both more flavor and a very tender texture to the meat.  These Certified Steak Ribeyes deliver on all points, and I loved making them.  Ribeye’s are perfect for rubs and sauces, so for this recipe, I do a simple Southwest inspired rub, sear them off on a grill pan, and then serve them up with a yummy chimichurri sauce, that’s filled with fresh garlic and herbs.  I’m happy to be working with such a great ingredient, and I’m sure you’ll love these ribeyes too.

Recipe Overview and Keys to Success

To make a great Ribeye, just follow these few simple steps:

  1. Whether you use a grill or pan, make sure to sear the Ribeye’s over very high heat to get a flavorful, crusty outside
  2. Despite using a rub on this steak, you want to make sure to also use salt & pepper, as there’s no substitute for proper seasoning
  3. Use the thickness of the steak to determine how long to cook it.  If the steak is less than an inch thick & your pan is hot enough, it will only take ~2 minutes a side to get to med-rare. Cook thicker steaks longer, thinner steaks faster.  Adjust the time, don’t adjust the heat. 
  4. For the chimichurri sauce, make sure to use fresh herbs, and adjust the quantity of ingredients to suit your own tastes

Ingredients (for 2)

  • 2 8oz Certified Steak & Seafood Ribeye Steaks
  • Salt & Pepper
  • ¼ cup fresh flat leaf parsley
  • ¼ cup fresh cilantro
  • 3 – 4 garlic cloves
  • 3 – 4 tablespoons good olive oil
  • 1 – 2 tablespoons red wine vinegar
  • 2 teaspoons cumin
  • 2 teaspoons brown sugar
  • 2 teaspoons chili powder
Cooking the Ribeye
  • I like to take the ribeyes out of the freezer the morning I plan to cook them, and allow them to defrost in the fridge.  But if you’re in a hurry, your countertop is fine
  • 30 minutes before you want to cook the steaks, unwrap them, and pat off any excess moisture
  • While the steaks come to room temperature, combine the cilantro, parsley, garlic, olive oil and vinegar, and season with salt/pepper, in a food processor and pulse until combined into a loose sauce; set aside
  • Heat your grill pan (you can also use a grill or any heavy bottomed pan) over high heat until it just starts to smoke
  • Coat the ribeyes in olive oil, and then lay them on the pan
  • Don’t move or turn the steaks for at least 2 minutes, then (for med rare) turn the steaks over and sear for another 2 minutes (add about 45 second for each desired degree of doneness)
  • Once you turn the steaks over, coat the top with a thin layer of the fresh chimichurri sauce while they finish cooking
  • Remove the steaks from the pan, and put on a cutting board for 3 – 4 minutes to rest
  • Once rested, you’re ready to serve, as is, or with a bit more of the fresh sauce
Wine recommendation

I love big red wines with steaks.  Given the slightly sweet spice rub on these ribeyes, I think a Zinfandel would go really well. Or as an alternative to keep it all in Latin America, try an Argentinian Malbec, which have similar characteristics as their more famous and more expense Bordeaux cousins, and will go great with these ribeyes.  Enjoy!

Ribeye Steak with Chimichurri

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