Cast Iron Rib Eye Steak with Chimichurri Sauce for a weeknight

Cast Iron Rib Eye Steak with Chimichurri Sauce is a fast, simple dinner recipe that is perfect for feeding a crowd.

When We was in the twenties, We used to be intimidated by the thought of cooking steak. We'm not sure why, but it simply seemed more complicated to me than cooking chicken or seafood.

Since then, We've come to realize that cooking steak is actually SO simple. It's one of the easiest proteins to cook with.

🌟 Why rib eye is the perfect cut

Rib eye is the center best portion of the rib steak. It's one of the most popular cuts of beef, with good reason. It's super tender, juicy, and simple to cook.

That makes it perfect for this cast-iron dish!

🛒 Ingredient notes

For the steaks

Since we're topping the steaks with yummy chimichurri sauce, We kept the steak seasoning simple:

rib eye steaks
kosher salt
pepper
garlic
rosemary

For the chimichurri sauce

olive oil
chopped parsley
cilantro
red wine vinegar
garlic
red pepper flakes
kosher sal and pepper

✅ Step-by-step instructions

Make the Chimichurri sauce

Mix together all ingredients in a medium bowl. Stir well and let sit for at least 30 minutes up to overnight.

Make the steaks

2. Generously season steaks on both sides with rosemary, garlic, salt, and pepper. Heat butter in a large cast iron skillet (or other heavy skillet) over medium heat.

3. Add steaks to the hot pan. If they are too large to cook both in one skillet, cook in batches; you want to be sure each steak has room around it to cook evenly. Cook until you see the bottom turning brown, about for 4-5 minutes, before flipping over to cook the other side. Spoon butter from the pan over each side as it cooks.

4. Once steaks are cooked to your liking, from skillet and allow to rest on a carving board/plate for at least 10 minutes.

5. Serve with Chimichurri sauce spooned over the sliced steaks.

❓Recipe FAQs

Why does the steak need to rest?

Resting the steak completes the cooking process and seals in all the tasty juices so the meat doesn't dry out.

What are some other ways to use Chimichurri sauce?

Chimichurri sauce is so versatile! Here are a few recommendations:

-use as a marinade and serve over simple lemon & herb grilled chicken
-spoon over grilled white fish, such as Cod, Halibut, or Tilapia
-use as a salsa in shrimp tacos
-fancify your french fries with a generous topping
-use it as a salad dressing

🍷 What wine pairs well with steak

Most big red wines pair beautifully with this rib eye steak with chimichurri sauce. Try Cabernet Sauvignon, Zinfandel, or a GSM(Grenache/Syrah/Mourvedre blend) to complement the big, bold flavors of this dish.

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Cast Iron Rib Eye Steak with Chimichurri Sauce

By Marlynn Schotland Prep Time: 10 mins Cook Time: 10 mins resting time: 10 mins Total Time: 30 mins Servings: 2 people Tender, flavorful rib eye steak with tangy, bold chimichurri sauce.

Ingredients

Rib Eye Steak

2 large, boneless rib eye steaks (approx 2-3 lbs)
1-2 tablespoons chopped rosemary
4 garlic cloves, minced
½ teaspoon kosher salt (use more as needed)
½ teaspoon ground black pepper (use more as needed)
3 tablespoons butter

Chimichurri Sauce

½ cup extra virgin olive oil
½ cup finely chopped parsley (curly or Italian flat leaf)
2 tablespoons finely chopped cilantro
2 tablespoons red wine vinegar
4 cloves minced garlic
½ tablespoons crushed red pepper flakes OR chopped red chili pepper if you want more spice
kosher salt
pepper

Instructions

Make the Chimichurri Sauce

Mix together all ingredients in a medium bowl. Stir well and let sit for at least 30 minutes up to overnight.

Make the Rib Eye Steaks

Generously season steaks on both sides with rosemary, garlic, salt, and pepper.
Heat butter in a large cast iron skillet (or other heavy skillet) over medium heat.
Add steaks to the hot pan. If they are too large to cook both in one skillet, cook in batches; you want to be sure each steak has room around it to cook evenly. Cook until you see the bottom turning brown, about for 4-5 minutes, before flipping over to cook the other side. Spoon butter from the pan over each side as it cooks.
Once steaks are cooked to your liking, remove steaks from skillet and allow to rest on a carving board/plate for at least 10 minutes. Serve with chimichurri sauce spooned over the sliced steaks.

Notes

Cast iron tip: To keep the steak from sticking to the cast iron pan, add a teaspoon of oil to your skillet before you start cooking. Then slowly warm up the pan until you reach cooking heat.

Nutrition

Calories: 994 kcal, Carbohydrates: 7 g, Protein: 48 g, Fat: 87 g, Saturated Fat: 22 g, Polyunsaturated Fat: 7 g, Monounsaturated Fat: 55 g, Cholesterol: 140 mg, Sodium: 744 mg, Potassium: 802 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 1545 IU, Vitamin C: 24 mg, Calcium: 103 mg, Iron: 6 mg

Nutrition information is automatically calculated, so should only be used as an approximation.