Cast Iron Ribeye Steak with Chimichurri Sauce
on Jun 26, 2025
This post may contain affiliate links! For more info, check out our privacy policy.
For a simple dinner, this Cast Iron Ribeye Steak with Chimichurri Sauce is our go-to. Seared and basted with butter, the steak is then topped with a blended sherry, garlic, and caper chimichurri, and comes together in under 30 minutes.
For more steak recipes, check out our Steak with Balsamic Glazed Mushrooms and The Best Steak Frites Recipe.
Why You’ll Love This Recipe
This steak recipe is one to remember because of its buttery tenderness, paired with the zingy caper sherry vinegar chimichurri. It comes together quite quickly, meaning dinner is on the table in no time!
- Takes less than 30 minutes from start to finish
- We are using a cast iron skillet for this recipe, which is easily adaptable to grilling.
- The tangy sauce makes for a special condiment paired with the steak.
- While traditional chimichurri is finely chopped and tossed with vinegar, herbs, and olive oil, this recipe blends parsley, cilantro, capers, and sherry vinegar until a smooth sauce forms.
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
Ribeye Steak: This recipe starts with a thick-cut ribeye steak, or two ribeye steaks, brought out to room temperature and seasoned with kosher salt and freshly ground black pepper. Once seared in the skillet, unsalted butter is basted over it.
Caper Sherry Vinegar Chimichurri Sauce: While traditional chimichurri is finely chopped and tossed with vinegar, herbs, and olive oil, this recipe blends fresh herbs such as parsley, cilantro, capers, and sherry vinegar until a smooth sauce forms. We are also adding other elements found in a traditional chimichurri, such as garlic and red pepper flakes.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Instead of sherry vinegar for the chimichurri, you can use red wine vinegar or white wine vinegar.
- How to Grill Ribeye Steak: If you want to grill your ribeye versus using a skillet, just follow all the same steps, but place it on your grill over direct heat using the same method as in the instructions.
- Make sure you allow your steak to rest before slicing against the grain!
- Storing: Store the chimichurri in the fridge up to 4 days.
How to Make Ribeye Steak with Chimichurri
Step 1: Bring out your steak to room temperature for at least 30 minutes and season with salt and pepper.
Step 2: Blend capers, caper brine, parsley, cilantro, garlic, chili flakes, olive oil, sherry vinegar, salt, and pepper until completely blended and smooth and fully emulsified.
Step 3: Heat a skillet with neutral oil and sear your steak until a deep golden crust forms. Baste your butter over the steaks.
Step 4: Transfer your steak to a cutting board to rest for 5 to 10 minutes. Slice against the grain and serve with your chimichurri.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this ribeye steak with chimichurri? We have you covered!
- For an appetizer pairing, try our Classic French Escargot Recipe with Garlic Butter, or Easy Grilled Artichokes with Lemon Garlic Aioli.
- You can also serve alongside Crispy Parmesan Truffle Fries.
- For salads, our Easy Melon Prosciutto Salad with Mint is great for the summer, or Endive Caesar Salad with Harissa Breadcrumbs.
Ribeye Steak with Chimichurri FAQs
Both of these cuts of steak have different types of fat content and flavor. Ribeyes tend to have high-fat marbling, so they tend to be buttery and tender. While sirloin steak is a tad leaner, they are firmer and not as buttery and tender once cooked.
Yes, you can make your chimichurri ahead of time and store it in the fridge for up to 4 days.
You can use a skirt steak, hanger steak, strip, or flank steak.
More Meat Recipes
If you do make this Ribeye Steak with Chimichurri recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
I Wrote a Cookbook, titled Something Delicious. It includes 100 flavorful, low-fuss recipes for any time of day, and you can order it now!
Cast Iron Ribeye Steak with Chimichurri Sauce
Ingredients
Caper Sherry Vinegar Chimichurri
- 1 tablespoon capers, drained, plus 1 tablespoon caper brine
- 1/2 bundle fresh flat-leaf parsley leaves, about 1 cup packed
- 1/2 bundle fresh cilantro leaves, about 1 cup packed
- 1 large garlic clove
- 1/4 teaspoon chili flakes
- 1/4 extra-virgin olive oil
- 2 tablespoons sherry vinegar
- Kosher salt and freshly ground black pepper
Cast Iron Ribeye Steak
- 1 pound ribeye steak, about 1 to 1 1/2 inches thick
- Kosher salt and freshly ground black pepper
- 1 tablespoon neutral oil
- 2 tablespoons unsalted butter
Instructions
- Bring out your steak to room temperature for at least 30 minutes and season with salt and pepper.
- In a high-speed blender or food processor, blend capers, caper brine, parsley, cilantro, garlic, chili flakes, olive oil, sherry vinegar, salt, and pepper until completely blended and smooth and fully emulsified.
- Transfer to a deli container or an airtight container and transfer to the fridge until ready to serve.
- Heat a cast-iron skillet or stainless steel pan over medium-high heat until very hot. Add neutral oil and carefully place the steak down. Sear for 3 to 4 minutes on each side, until a deep golden crust forms, and cook to medium-rare at 135 degrees using a meat thermometer.
- Towards the 30 seconds, add butter and, using a big spoon, baste over your steak. Transfer your steak to a cutting board to rest for 5 to 10 minutes.
- Slice against the grain, transfer to a serving platter, and serve with your chimichurri.
Video
Notes
- Instead of sherry vinegar for the chimichurri, you can use red wine vinegar or white wine vinegar.
- How to Grill Ribeye Steak: If you want to grill your ribeye versus using a skillet, just follow all the same steps, but place it on your grill over direct heat using the same method as in the instructions.
- Make sure you allow your steak to rest before slicing against the grain!
- Storing: Store the chimichurri in the fridge up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my favorite weekly dinners! It’s amped up with a tangy caper chimichurri sauce. (It happens once a week for us!) I hope you enjoy!