Pan-Seared Ribeye with Chimichurri

Tender, juicy pan-seared ribeye steak topped with a piquant and herbaceous chimichurri sauce. Perfectly cooked to your desired doneness, this simple yet flavorful dish is a symphony of textures and flavors.

In the bustling kitchens of a rustic Argentinean 'parrilla,' the alluring aroma of sizzling ribeye steaks fills the air. As the flames dance beneath the heavy iron grills, seasoned gauchos skillfully wield their tongs, their expertise honed by generations of grilling prowess. Ribeye, a delectable cut renowned for its rich marbling and intense flavor, is the centerpiece of this culinary masterpiece. Its thick, juicy texture melts in your mouth, promising a truly unforgettable dining experience.

Prep time: 15 | Cook time: 10 | Serves: 2

Ingredients

• 1 (12-ounce) ribeye steak
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh oregano
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the steak with salt and pepper.
3. Add the steak to the skillet and cook for 4-5 minutes per side, or until cooked to your desired doneness.
4. Remove the steak from the skillet and let it rest for 5 minutes before slicing.
5. While the steak is resting, make the chimichurri sauce. In a small bowl, combine the parsley, cilantro, oregano, red wine vinegar, and olive oil. Season with salt and pepper to taste.
6. Serve the steak with the chimichurri sauce on top.

Why It Works

• Pan-searing the steak creates a delectable crust while locking in its natural juices, resulting in a tender and flavorful interior.
• The chimichurri sauce, a vibrant blend of fresh herbs, vinegar, and olive oil, complements the steak's richness with its herbaceous brightness and acidity.
• Resting the steak before slicing allows the juices to redistribute, ensuring every bite is bursting with flavor.