Perfect Bone-In Ribeye with Chimichurri

Written By Elizabeth Andreassi

A bone-in ribeye steak is the pinnacle of indulgent, mouthwatering meals.

Pair it with a bright, herbaceous chimichurri sauce, and you’ve got a match you’ll want to eat over and over again.

This recipe combines a beautifully seared ribeye with a tangy, vibrant sauce that enhances every bite.

Whether you’re hosting a dinner party or treating yourself, this dish is sure to impress.

Why You’ll Love This Recipe:

  • Rich and Flavorful: The ribeye is juicy and tender with a bold, meaty flavor.

  • Balanced: Chimichurri adds a zesty freshness to the richness of the steak.

  • Restaurant Quality: Perfectly seared steak and a stunning presentation.

Shopping List:

  • Bone-In Ribeye Steaks (1.5-2 inches thick)

  • Kosher Salt

  • Freshly Ground Black Pepper

  • High-Smoke-Point Oil (like avocado)

  • Unsalted Butter

  • Garlic

  • Fresh Parsley

  • Fresh Cilantro (optional)

  • Red Wine Vinegar

  • Olive Oil

  • Red Chili Flakes

  • Fresh Lemon or Lime

Ingredients (Serves 2):

For the Ribeye:

  • 2 bone-in ribeye steaks (16-20 oz each)

  • 1 tbsp kosher salt

  • 1 tsp freshly ground black pepper

  • 2 tbsp high-smoke-point oil

  • 2 tbsp unsalted butter

  • 2 garlic cloves, smashed

For the Chimichurri Sauce:

  • 1 cup fresh parsley, finely chopped

  • 1/4 cup fresh cilantro, finely chopped (optional)

  • 3 garlic cloves, minced

  • 1/4 cup red wine vinegar

  • 1/2 cup olive oil

  • 1/2 tsp red chili flakes

  • 1/2 tsp kosher salt

  • 1/4 tsp freshly ground black pepper

  • Juice of 1/2 lemon or lime

Instructions:

Make the Chimichurri Sauce:

  1. Chop and Mix: In a medium bowl, combine parsley, cilantro (if using), minced garlic, red wine vinegar, red chili flakes, salt, and pepper.

  2. Add Oil and Citrus: Stir in olive oil and lemon juice until well combined. Adjust seasoning to taste.

  3. Set Aside: Let the chimichurri sit at room temperature for at least 15 minutes to allow the flavors to meld.

Cook the Ribeye:

  1. Prepare the Steak: Remove the ribeyes from the fridge 30-45 minutes before cooking to bring them to room temperature. Pat dry with paper towels and generously season both sides with salt and pepper.

  2. Heat the Pan: Heat a large cast-iron skillet over high heat until very hot. Add the oil and let it heat until shimmering.

  3. Sear the Steak: Place the ribeyes in the skillet and press down gently to ensure good contact. Sear for 3-4 minutes per side until a deep crust forms.

  4. Baste with Butter: Reduce the heat to medium-low. Add the butter and smashed garlic to the pan. Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter for 1-2 minutes.

  5. Check Doneness: Use an instant-read thermometer to check the internal temperature:

    • Rare: 120-125°F

    • Medium Rare: 130-135°F (Recommended)

    • Medium: 140-145°F

    • Medium Well: 150-155°F

  6. Rest the Steak: Remove the steaks from the skillet and let them rest on a cutting board for 5-10 minutes.

Serve:

  1. Slice and Plate: Slice the ribeye against the grain and arrange on plates.

  2. Top with Chimichurri: Generously spoon the chimichurri sauce over the steak.

  3. Serve and Enjoy: Pair with roasted vegetables, mashed potatoes, or crusty bread for a complete meal.

Pro Tips:

  • Quality Steak: Look for ribeyes with good marbling for maximum flavor and tenderness.

  • Room Temperature: Bringing the steaks to room temperature ensures even cooking.

  • Chimichurri Storage: Store leftover chimichurri in an airtight container in the refrigerator for up to a week.

Fun Alterations:

  • Spicy Kick: Add extra red chili flakes or a diced jalapeño to the chimichurri for more heat.

  • Grill Method: Cook the ribeyes on a hot grill for a smoky flavor.

  • Herb Swap: Use fresh basil or oregano instead of cilantro for a different flavor profile.

Frequently Asked Questions (FAQs):

Can I make the chimichurri ahead of time?
Yes! It actually tastes better after sitting for a few hours or overnight.

How do I reheat leftover steak?
Reheat in a low oven (250°F) for 10-15 minutes or slice thin and use in a sandwich or salad.

What wine pairs well with ribeye?
A bold red wine like Cabernet Sauvignon or Malbec complements the richness of the steak.

This perfect bone-in ribeye with chimichurri sauce is a stunning combination of bold, juicy flavors and bright, zesty accents.

Enjoy every bite!

Elizabeth Andreassi
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