Ribeye Steak with Chimichurri Sauce Perfected in Under 30 Minutes

The ribeye steak is often called the king of steaks for good reason. Its rich marbling delivers incredible flavor and tenderness that few cuts can match. When paired with a fresh, zesty chimichurri sauce, this classic steak transforms from delicious to unforgettable. Best of all, you can prepare this restaurant-quality meal in less than 30 minutes, making it perfect for busy weeknights or special occasions.

This recipe focuses on simplicity and freshness, highlighting the natural flavors of the ribeye while adding a vibrant punch with the chimichurri. Whether you’re a seasoned cook or just starting out, this guide will help you achieve top chef status in your own kitchen.

Ribeye steak with chimichurri sauce ready to serve

Choosing the Right Ribeye Steak

The key to a great ribeye steak starts with selecting the right cut. Look for a steak that weighs between 12 and 16 ounces with good marbling—the thin streaks of fat running through the meat. This fat melts during cooking, keeping the steak juicy and flavorful.

If possible, buy your ribeye from a trusted butcher or a quality meat counter. Ask for a steak that is about 1 to 1.5 inches thick. Thicker steaks take longer to cook, which can affect your timing if you want to keep the total cooking time under 30 minutes.

Ingredients You’ll Need

For the Ribeye:

• 1 ribeye steak (12–16 oz, well-marbled)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1–2 teaspoons olive oil (for searing)

  
  

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped

• 3–4 cloves garlic, minced

• 2 tablespoons red wine vinegar

• 1/2 cup extra virgin olive oil (choose a high-quality one)

• Half a lemon (juice only)

• 1/2 teaspoon red pepper flakes (optional, for a bit of heat)

• Salt and pepper to taste

  
  

Preparing the Ribeye Steak

Start by taking the ribeye out of the refrigerator about 30 minutes before cooking. This step allows the steak to reach room temperature, which helps it cook evenly.

Pat the steak dry with paper towels. Removing excess moisture is essential to get a great sear. Then, season both sides generously with salt, black pepper, and garlic powder. These simple seasonings enhance the natural flavor of the beef without overpowering it.

Cooking the Ribeye Steak

Heat a cast-iron skillet over high heat until it’s very hot. Add 1 to 2 teaspoons of olive oil and swirl to coat the pan.

Place the ribeye in the skillet and sear for 3 to 4 minutes on each side for medium-rare. Adjust the time if you prefer your steak more or less cooked. Avoid moving the steak around while it sears to develop a beautiful crust.

Once cooked, transfer the steak to a plate and let it rest for 5 minutes. Resting allows the juices to redistribute, ensuring every bite is juicy and tender.

Making the Chimichurri Sauce

While the steak rests, prepare the chimichurri sauce. In a small bowl, combine the finely chopped parsley, minced garlic, red wine vinegar, olive oil, lemon juice, and red pepper flakes if using.

Mix well and season with salt and pepper to taste. The sauce should be bright, tangy, and slightly spicy, providing a fresh contrast to the rich steak.

Serving Suggestions

Slice the ribeye steak against the grain into thick strips. Drizzle the chimichurri sauce over the top or serve it on the side for dipping.

This dish pairs wonderfully with simple roasted vegetables like asparagus or carrots, or a crisp green salad to balance the richness of the steak.

Why This Recipe Works

This ribeye steak recipe shines because it respects the quality of the meat and complements it with a fresh, vibrant sauce. The chimichurri adds brightness and a hint of acidity that cuts through the richness of the ribeye, making each bite balanced and exciting.

The entire process is straightforward and quick, perfect for anyone who wants a gourmet meal without spending hours in the kitchen.

Tips for Success

• Use a cast-iron skillet or heavy-bottomed pan for the best sear.

• Don’t skip resting the steak; it makes a big difference in juiciness.

• Adjust the chimichurri ingredients to your taste—add more garlic for punch or extra lemon juice for brightness.

• If you want to prepare for more servings, simply multiply the ingredients and cook steaks in batches.