Ribeye Steak with Chimichurri Sauce

Instructions

1. 1

   Take the ribeye steak out of the refrigerator and let it come to room temperature, about 30 minutes before cooking.

2. 2

   Season the steak generously with salt and freshly ground black pepper on both sides.

3. 3

   Heat 2 tablespoons of olive oil in a skillet over high heat until the oil is shimmering but not smoking.

4. 4

   Place the steak in the skillet and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Use a meat thermometer to check for doneness: 135°F for medium-rare, 145°F for medium, 150°F for medium-well.

5. 5

   Once the steak is cooked to your liking, remove it from the skillet and let it rest on a cutting board for at least 5 minutes before slicing. This allows the juices to redistribute throughout the meat.

6. 6

   While the steak is resting, prepare the chimichurri sauce. In a bowl, combine 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 minced garlic cloves, 2 tablespoons red wine vinegar, 1/2 teaspoon red pepper flakes, and 1/3 cup olive oil. Stir well to combine.

7. 7

   Taste the chimichurri sauce and adjust seasoning with salt if necessary.

8. 8

   Slice the rested steak against the grain into strips and serve with the chimichurri sauce drizzled on top or on the side for dipping.