Pan seared rib eye with chimichurri sauce is simply delicious. The steak is pretty much a standard pan seared rib eye, but the chimichurri sauce is really the star of the show. The sauce originated in Argentina where it is traditionally served with grilled meat. Now, however, you can find it in kitchens and restaurants all over the world. You can eat chimichurri sauce with just about any kind of meat or vegetables. There are many versions of this sauce, as well.
I usually pick up a rib eye that’s about 1 inch thick – somewhere in the neighborhood of 12 or 14 oz. Make sure the steaks are at room temperature before you fry them. This will ensure you get an even, proper cook on the steaks. I season my steaks with some olive oil, salt, and pepper only. I want the chimichurri sauce to shine through when I’m eating the steaks. I get my pan so hot that I can see it smoking. Once that smoke is coming off the pan, in with the olive oil and steaks. After a minute and a half or 2 minutes, flip them and sear them for an additional minute and a half on the other side. After both sides are seared, I grab my tongs and spend about a minute searing the edges. Only flip them once if you want a nice sear.
As for the chimichurri sauce, this is simply my version. You can tweak it according to your liking. If you want more garlic, add it; if you want less of a garlic taste, cut back. If you find the vinegar is overpowering, use a little less. As stated above, there are so many versions of this sauce. Work away to develop your version of chimichurri sauce.
[btn color=”orange” target=””]Ingredients:[/btn]
For the Steak:
- 2 14 oz rib eye steaks
- salt and pepper
- 1 tsp of olive oil
For the Chimichurri Sauce:
- 1/2 cup of extra virgin olive oil
- 1/3 cup of red wine vinegar
- 1/2 tsp of salt
- 2 cloves of minced garlic
- 1 shallot finely chopped
- 1/4 cup of parsley, minced
- 1/2 cup of cilantro, minced
- 1 tbsp of dried or fresh oregano
- 1/2 tsp of red pepper flakes
- Servings: 2
- Time: 40 minutes
- Level: Intermediate
- Cuisine: American
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Method:[/btn]
- In a mixing bowl, combine the red wine vinegar, salt, garlic, shallots, cilantro, parsley, oregano, and olive oil. Mix until everything is well combined. Set it aside.
- Have the steaks at room temperature. Apply some olive oil, salt, and pepper to each side.
- Heat your pan until it’s extremely hot. As I said earlier, it should literally be smoking. Put the steaks in and allow them to sear for a minute and a half on each side. This should give you a medium rare steak. If you want it medium to well done, leave it sear for another couple of minutes. Place the steaks on a plate and let them rest for 5 to 10 minutes.
- Spoon some chimichurri sauce over the steaks and serve. Enjoy your pan seared rib eye with chimichurri sauce.