Rich, juicy, and deeply satisfying, a well-seared rib eye steak crowned with vibrant chimichurri sauce is a meal that delivers bold flavor in every bite. The pairing of buttery, caramelized steak with a punchy herb-based sauce brings balance, brightness, and elegance to the plate—offering a steakhouse-quality experience right from your own kitchen.
Ingredients Breakdown
A great steak starts with choosing the right cut. Rib eye is prized for its marbling, thickness, and tender bite. Look for steaks that are well-marbled throughout with an even thickness for consistent cooking. A thicker cut allows you to achieve a crisp crust while maintaining a juicy center.
The combination of chopped rosemary and minced garlic creates a fragrant seasoning blend that permeates the meat. These aromatics not only enhance flavor but also add a rustic herbaceous note that pairs beautifully with the richness of the beef.
Butter and freshly ground black pepper amplify the savory notes of the steak. As the butter melts and browns in the skillet, it contributes a deep, nutty flavor that complements the robust taste of the rib eye.
The chimichurri sauce, with its base of extra virgin olive oil, acts as the perfect counterpart. It’s bright, herbaceous, and tangy—thanks to the parsley, cilantro, garlic, and red wine vinegar. The red pepper flakes or chili add just the right level of heat, while kosher salt and black pepper tie everything together for a well-rounded finish.
Balancing acidity and seasoning is key. The vinegar cuts through the steak’s richness, while salt enhances every layer of the dish. Each component is carefully measured to harmonize, not compete.
Step-by-Step Preparation Guide
Begin with the chimichurri. Mix olive oil, finely chopped parsley and cilantro, minced garlic, red wine vinegar, and your preferred spice level—whether crushed red pepper flakes or freshly chopped chili. Add a pinch of salt and black pepper, and stir thoroughly. Allow it to rest for at least 30 minutes to let the flavors mingle. For deeper intensity, refrigerate it overnight.
Season the rib eye steaks generously on both sides with chopped rosemary, minced garlic, kosher salt, and black pepper. Let the seasoning sit for a few minutes to begin infusing the meat.
Heat a heavy skillet over medium heat—cast iron is ideal for achieving a rich sear and consistent heat. To prevent sticking, add a small drizzle of oil before introducing the butter. Once the butter starts foaming, it’s time to cook.
Place the steaks in the skillet without overcrowding. Sear for about 4 to 5 minutes on one side, undisturbed, allowing a crust to form. Flip and continue searing, basting each side with the hot, flavorful butter as it cooks.
Once the steaks reach your desired doneness, remove them from the pan and let them rest on a cutting board for at least 10 minutes. This pause ensures the juices redistribute for optimal tenderness.
Slice the steak against the grain into thick, juicy slices and generously spoon the chimichurri sauce over the top. Serve immediately with extra sauce on the side.
Recipe Tips & Frequently Asked Questions
Choosing the right pan for even heat and flavor development
A cast iron skillet retains and distributes heat beautifully, making it ideal for achieving a caramelized crust.
How to know when your steak is cooked to desired doneness
Use a meat thermometer—130°F (54°C) for medium-rare, 140°F (60°C) for medium. Visual cues help too: firm edges with a slightly springy center.
Tips for keeping the steak tender and juicy
Avoid pressing down while cooking, and always allow time for resting post-cooking to keep the juices intact.
Prepping chimichurri in advance for better flavor
Making the sauce a few hours ahead deepens the flavor and enhances the herb infusion. Just stir again before serving.
Letting steak come to room temperature before cooking
Take the steaks out 30 minutes prior to cooking. This ensures more even cooking and helps form a better crust.
Can I make the chimichurri sauce ahead of time?
Yes, it can be made a day in advance and stored in the fridge. Bring it to room temperature before serving.
How long should I rest the steak after cooking?
Rest the steaks for at least 10 minutes to let the juices settle and redistribute through the meat.
What’s the best way to reheat leftovers without drying out the meat?
Reheat gently in a low oven or skillet, covered loosely, to preserve moisture.
Can I use dried herbs in the chimichurri if I don’t have fresh ones?
Fresh herbs are ideal for brightness and texture, but dried parsley and cilantro can work in a pinch—use sparingly and add more vinegar for balance.
How do I know when the steak is perfectly seared?
A deep golden-brown crust with a slight char around the edges signals a perfect sear. Listen for a consistent sizzle and check the underside before flipping.
What to Serve With This Recipe
Pair your rib eye with rustic sides like roasted baby potatoes, garlic mashed potatoes, or buttery polenta. These grounding flavors complement the steak without stealing the spotlight.
Grilled asparagus, blistered cherry tomatoes, or sautéed mushrooms make excellent vegetable sides that add depth and balance to the meal. For a lighter contrast, a crisp arugula or spinach salad dressed with lemon vinaigrette cuts through the richness.
Warm sourdough bread or herbed dinner rolls are perfect for soaking up the chimichurri and steak juices. Round out the meal with a robust beverage—bold reds like Malbec, Syrah, or Cabernet Sauvignon are classic pairings, or opt for something unexpected like a smoky mezcal cocktail or aged bourbon.
Creative Variations
Switch up your cut by using sirloin, strip steak, or filet mignon for a different flavor profile or texture. Each steak offers a unique bite, but all benefit from the same aromatic sear and chimichurri pairing.
Infuse a smoky flavor by incorporating chipotle into the chimichurri sauce or grilling the steak over open flame instead of using a skillet.
For a Mediterranean twist, substitute shallots or oregano in the chimichurri and serve with a side of lemon-herb couscous or roasted eggplant.
Marinating the steak for an hour in garlic and olive oil before cooking creates a deeper flavor base. You can also experiment with compound butters for basting—try blending butter with herbs, citrus zest, or anchovy paste for added complexity.
Rib Eye Steak with Chimichurri Sauce is a dish that masterfully balances richness and vibrancy. With its perfectly seared crust, succulent interior, and bright, herb-packed sauce, it transforms a simple dinner into something extraordinary. Whether served for a special occasion or just a weeknight treat, this pairing delivers every time—hearty, flavorful, and utterly satisfying.
Ingredients
Rib Eye Steak:
3 tablespoons butter
2 large boneless rib eye steaks (approximately 2–3 lbs total)
1–2 tablespoons chopped fresh rosemary
4 garlic cloves, minced
½ teaspoon kosher salt (adjust as needed)
½ teaspoon ground black pepper (adjust as needed)
Chimichurri Sauce:
½ cup extra virgin olive oil
½ cup finely chopped parsley (curly or flat-leaf)
2 tablespoons finely chopped cilantro
4 garlic cloves, minced
2 tablespoons red wine vinegar
½ tablespoon crushed red pepper flakes or finely chopped red chili pepper, for added heat
Kosher salt, to taste
Ground black pepper, to taste
Instructions
Prepare the Chimichurri Sauce:
In a medium-sized mixing bowl, combine the olive oil, parsley, cilantro, minced garlic, red wine vinegar, and red pepper flakes (or fresh red chili, if preferred). Add a pinch of kosher salt and a few grinds of black pepper. Stir thoroughly until well blended. Let the sauce rest for at least 30 minutes to allow the flavors to infuse. For a more robust taste, refrigerate it overnight and give it a good stir before serving.
Cook the Rib Eye Steaks:
Generously rub both sides of each steak with chopped rosemary, minced garlic, salt, and black pepper. Allow the seasoning to settle into the meat for a few minutes.
Heat a heavy-bottomed skillet—preferably cast iron—over medium heat. Add a small drizzle of oil to prevent sticking, followed by the butter. Once the butter is melted and begins to foam, place the steaks into the hot pan. If the skillet is too small to accommodate both steaks without crowding, sear them one at a time to ensure a proper crust forms.
Sear the steaks undisturbed for 4 to 5 minutes, until the bottom side develops a rich, golden-brown crust. Flip the steaks and continue cooking the other side, spooning the hot butter over the surface as it sears. This technique, known as basting, enhances flavor and promotes even browning.
Cook the steaks to your preferred doneness, then remove them from the skillet and transfer to a cutting board or serving plate. Let them rest for at least 10 minutes to allow the juices to redistribute before slicing.
To serve, slice the rib eye steaks against the grain and generously spoon the chimichurri sauce over the top. Serve warm, with extra sauce on the side if desired.
Rib Eye Steak with Chimichurri Sauce Recipe
Ingredients
Rib Eye Steak:
- 3 tablespoons butter
- 2 large boneless rib eye steaks approximately 2–3 lbs total
- 1 –2 tablespoons chopped fresh rosemary
- 4 garlic cloves minced
- ½ teaspoon kosher salt adjust as needed
- ½ teaspoon ground black pepper adjust as needed
Chimichurri Sauce:
- ½ cup extra virgin olive oil
- ½ cup finely chopped parsley curly or flat-leaf
- 2 tablespoons finely chopped cilantro
- 4 garlic cloves minced
- 2 tablespoons red wine vinegar
- ½ tablespoon crushed red pepper flakes or finely chopped red chili pepper for added heat
- Kosher salt to taste
- Ground black pepper to taste
Instructions
Prepare the Chimichurri Sauce:
- In a medium-sized mixing bowl, combine the olive oil, parsley, cilantro, minced garlic, red wine vinegar, and red pepper flakes (or fresh red chili, if preferred). Add a pinch of kosher salt and a few grinds of black pepper. Stir thoroughly until well blended. Let the sauce rest for at least 30 minutes to allow the flavors to infuse. For a more robust taste, refrigerate it overnight and give it a good stir before serving.
Cook the Rib Eye Steaks:
- Generously rub both sides of each steak with chopped rosemary, minced garlic, salt, and black pepper. Allow the seasoning to settle into the meat for a few minutes.
- Heat a heavy-bottomed skillet—preferably cast iron—over medium heat. Add a small drizzle of oil to prevent sticking, followed by the butter. Once the butter is melted and begins to foam, place the steaks into the hot pan. If the skillet is too small to accommodate both steaks without crowding, sear them one at a time to ensure a proper crust forms.
- Sear the steaks undisturbed for 4 to 5 minutes, until the bottom side develops a rich, golden-brown crust. Flip the steaks and continue cooking the other side, spooning the hot butter over the surface as it sears. This technique, known as basting, enhances flavor and promotes even browning.
- Cook the steaks to your preferred doneness, then remove them from the skillet and transfer to a cutting board or serving plate. Let them rest for at least 10 minutes to allow the juices to redistribute before slicing.
- To serve, slice the rib eye steaks against the grain and generously spoon the chimichurri sauce over the top. Serve warm, with extra sauce on the side if desired.
