Créé avec l’IA
Ribeye Steak with Chimichurri Sauce
Ingrédients
4 Portions
- ribeye steak1 piece
- saltto taste
- black pepperto taste
- olive oil for steak2 tablespoons
- fresh parsley1/2 cup
- fresh cilantro1/4 cup
- garlic2 cloves
- red wine vinegar2 tablespoons
- red pepper flakes1/2 teaspoon
- olive oil for chimichurri1/3 cup
Instructions
- 1
Take the ribeye steak out of the refrigerator and let it come to room temperature, about 30 minutes before cooking.
- 2
Season the steak generously with salt and freshly ground black pepper on both sides.
- 3
Heat 2 tablespoons of olive oil in a skillet over high heat until the oil is shimmering but not smoking.
- 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
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
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
Taste the chimichurri sauce and adjust seasoning with salt if necessary.
- 8
