American cuisine
Medium

Pan Seared Rib Eye Steak With Chimichurri

Pan Seared Rib Eye Steak With Chimichurri
5 stars rating if you like it!
Done
close

Pan-seared steak with a crispy crackly outer crust. tender melt in your mouth in every bite the butter basting in the pan with the herb and garlic aroma is the piece de resistance making a steak of the century.

 

Recipe
PRE TIME: 15 min
COOKING TIME: 10 min
TOTAL TIME: 25 min
4 SERVING
Ingredients:
  • Chimichurri Sauce
  • 2 cloves Garlic, minced
  • 1 tsp. Red chili flakes
  • 1/4 cup Parsley, chopped
  • 2 tbsp. Oregano, chopped
  • 2 tbsp. Red wine vinegar
  • 1/2 large Lemon juice
  • 1 pinch Salt
  • 1/4 cup Vegetable or canola oil
  • 1/2 cup Extra virgin olive oil
  • Steak
  • 8 oz. Ribeye steak
  • 1 tbsp. Vegetable oil
  • 1 pinch Kosher salt
  • 3 tbsp. Unsalted butter
  • 1/2 cup Finely sliced shallots (about 1 large; optional)
  • 23 cloves Garlic - whole cloves
  • 23 sprigs Thyme or rosemary
Directions:
Step 1 【Chimichurri sauce】
Step 1 【Chimichurri sauce】
1
In a bowl add the garlic, chili flakes, parsley, oregano, red wine vinegar, lemon juice, salt, olive oil and vegetable oil. Mix the ingredients together and set aside to allow infusion for at least 20 minutes.
Step 2【Steak】
Step 2【Steak】
2
Take the steak from the fridge approx 20-30 minutes prior, to allow it to reach room temperature. Pat dry with kitchen paper.
Step 3
Step 3
3
In a very hot skillet add a little oil, salt your steak just before adding it to the hot pan. Sear the steaks on one side until caramelization appears then flipping it over and sear further for approx 2 -5 mins depending on preferred steaks doneness. See below for how to test the steaks for preferred doneness.
Step 4
Step 4
4
Reduce the pan to medium heat then to one side of the pan add the butter, and to that add the shallots, garlic cloves and your desired herbs to allow the flavors to release.
Step 5
Step 5
5
Tilt the pan away from you and scoop the butter whilst it is bubbling, over the steaks. Flipping the steaks regularly and continuously basting with the butter over again and again for approx 1 -2 minutes until the butter stops bubbling and has turned light golden and a nutty aroma appears. The steaks will form a golden crusty outer and maintain a succulent center.
Step 6
Step 6
6
Serve: Let your steak rest for five minutes before you eat it as this allows the proteins to relax thus allowing the juices to reabsorb rendering a more succulent steak. Spoon lashings of the homemade Chimichurri sauce over the top of the steaks. Enjoy.
Final Notes
Final Notes
【THE TOUCH TEST】 RARE - will give an indent. MEDIUM - RARE is soft and springy when touched MEDIUM is firmer with a slight spring. MEDIUM WELL slightly firm Well done is firm too hard. 【THERMOMETER TEST】 RARE 120 - 130 F 50 55 C MEDIUM RARE 130 - 135 F 55 - 57 MEDIUM 135 - 145 F 57 - 63 C MEDIUM WELL DONE 145- 155 F 57- 63 C WELL DONE 155F AND ABOVE 68C AND ABOVE.
More Like This
The Best Meatloaf
PREMIUM
The Best Meatloaf
12 min
Chicken Roulades Stuffed With Spinach and Goat Cheese
PREMIUM
Chicken Roulades Stuffed With Spinach and Goat Cheese
6 min
Terri’s Chicken Pot Pie
Terri’s Chicken Pot Pie
13 min
Salmon Chowder
Salmon Chowder
9 min
Panko Herb and Dijon Roasted Chicken
Panko Herb and Dijon Roasted Chicken
7 min
Pecan Bread Pudding
Pecan Bread Pudding
4 min
Slow-Roasted Salmon With Oranges and Chillies
Slow-Roasted Salmon With Oranges and Chillies
6 min
Seared Salmon With a Sun-Dried Tomato Cream Sauce
Seared Salmon With a Sun-Dried Tomato Cream Sauce
5 min