Cast Iron Ribeye Steak with Chimichurri Sauce
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.
Servings: 2
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
Calories: 1284kcal | Carbohydrates: 2g | Protein: 92g | Fat: 101g | Saturated Fat: 44g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 46g | Trans Fat: 1g | Cholesterol: 337mg | Sodium: 472mg | Potassium: 1259mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 927IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 8mg