Seared Ribeye with Rosemary Chimichurri

Seared Ribeye with Rosemary Chimichurri 624 624 Hannah Howard

Ribeye is a tender, well-marbled cut of steak that delivers tons of meaty flavor. With a quick sear and some time in the oven, this piece of gorgeous meat makes a deeply satisfying meal, especially on a cozy fall evening. Serve it with aromatic rosemary chimichurri, a take on the classic zingy South American sauce, and a glass of Chianti Classico like Castello di Meleto. The fresh and vibrant profile plays perfectly with the rosemary chimichurri. Check out our video below for even more inspiration.

Serves: 2



2 boneless rib eye steaks, about 1 1/2 inches thick

Extra-virgin olive oil, to coat

Kosher salt and freshly ground black pepper


Large bunch of parsley, finely chopped

Small bunch of oregano, leaves finely chopped

3 garlic cloves, finely chopped

2 rosemary sprigs, leaves finely chopped

2 tablespoons red wine vinegar

4 tablespoons extra-virgin olive oil

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

Kosher salt and freshly ground black pepper


Preheat oven to 500 degrees F and place a cast-iron skillet inside. Remove ribeye from fridge to bring to room temperature. Coat thoroughly with olive oil and season generously with salt and pepper.

Meanwhile, make the chimichurri. In a small bowl, mix together the parsley, oregano, garlic, rosemary, red pepper, cumin, red wine vinegar and olive oil. Season with salt and pepper to taste.

Remove the skillet from the oven (carefully!) and place the steak on the hot skillet on a burner over high heat. Cook for one minute. Flip with tongs and sear for another minute, then put the pan straight into the oven for two minutes. Flip the steak and cook for another two minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to each oven turn.)

Remove the steak from the skillet. Cover loosely with foil and rest for two minutes. Leave whole or slice thin, and serve with chimichurri.


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