If you asked me the best steak I've ever had in my entire life, I can pinpoint it within 5 seconds. A perfectly medium rare Chimichurri Steak that graced our table on our last day of family vacation a few years back.
Table of Contents
Why I Love This Recipe
Argentina will always have a special place in my heart. It's an incredibly beautiful country and the food and wine is top notch. As I mentioned above, it's also home to the best Chimichurri Steak I've ever had in my life. Perfect cooked, topped with a simple herb butter, and served alongside some skinny french fries. It was our first meal as we left our Patagonia adventures and it was perfect from start to finish.
Without fail, I always recreate my favorite foods from vacation once I get home. This Chimichurri Steak is beyond simple but packs some serious flavor. First things first, you need a great ribeye. I typically go for 1.5 - 2 inch thickness. Second, I'm a HUGE fan of a reverse sear when the steak is that thick. It ensure perfectly "doneness" throughout. And the last point, a great crust. That means plenty of salt, freshly cracked black pepper and the perfect Chimi seasoning!
Ingredients & Substitutions
- Unsalted Butter
- Chimichurri Seasoning
- Kosher salt and pepper
- 2 inch Ribeye Steaks
How to Make
For the Chimichurri Steak Compound Butter - combine the ingredients in a small bowl and mix together until smooth. Set aside.
Liberally season both ribeyes with salt and pepper and Chimichurri Seasoning. You want a really good coating on both sides. Once seasoned, let the meat rest for about an hour or two at room temperature.
Heat the oven to 275 degrees. This might seem low, but this is the key to a reverse sear. Low and slow to make sure the steak is perfectly cooked before searing.
Transfer the steaks onto a wire rack fitted baking sheet and place into the pre-heated oven. Make sure to have an internal meat thermometer handy.
If you’re going for rare - cook for about 20-25 minutes for rare (internal temperature should be 110 degrees. If you’re going for medium rare, cook for 25-30 minutes until the internal temp is 120 degrees. If you’re going for medium, cook for 30-35 minutes until the internal temp is 125 degrees.
Once the steaks have been removed, heat a cast iron skillet over high heat. Add 1-2 teaspoons of olive oil into the skillet and carefully swirl around before the handle is hot. Sear the steaks, one at a time, for 2ish minutes per side until you have a great golden crust. Remove steaks from the cast iron pan and let rest for 10 minutes before slicing. Feel free to move the steaks around as they are searing to get the most char possible.
Slice steak to serve, top with a spoonful of the compound butter and serve alongside some skinny french fries.
Tips & Tricks
A few things when it comes to making perfect Chimichurri Steak!
First - let you meat come to room temperature for at least 30 minutes (I prefer 2 hours) before starting to cook. That will help ensure it's perfectly cooked.
Second - give the Ribeyes ample seasoning. This will form a beautiful crust on the meat and will bring out even more flavor!
Third - the compound butter listed below can be prepped up to a week ahead of time. And any leftovers can be used for pasta, veggies, garlic bread etc.
Lastly - make sure you have an internal meat thermometer handy for the steaks. This is the only way to be absolutely certain the internal temp of your steak.
FAQ's
A popular condiment and sauce originating from Argentina, typically used as a marinade or topping for grilled meats. It is made with fresh herbs (such as parsley and oregano), garlic, vinegar, oil, and spices.
The reverse sear method involves cooking a steak slowly in a low manner before searing it at high heat to create a juicy and evenly cooked steak with a flavorful crust.
Grilled vegetables, roasted potatoes or french fries!
A tangy and herbaceous sauce typically used as a condiment for grilled meats.
Similar Recipes
Chimichurri Steak
Equipment
Ingredients
- ½ cup unsalted butter softened
- 2 tablespoons Chimichurri Seasoning
- Salt and pepper to taste
For the Grilled Rib Eye Steak
- 2 2-inch thick Beef Ribeyes
- 1 tablespoon Chimichurri Seasoning
- Kosher salt and pepper
Instructions
For the Compound Butter
- Mix together all the ingredients in a small bowl and mix together until smooth.
For the Ribeye Steaks
- Liberally season both ribeyes with salt and pepper and Chimichurri Seasoning. You want a really good coating on both sides. Once seasoned, let the meat rest for about an hour or two at room temperature.
- Transfer the steaks onto a wire rack fitted baking sheet and place into the pre-heated oven.
- If you’re going for rare - cook for about 20-25 minutes for rare (internal temperature should be 110 degrees. If you’re going for medium rare, cook for 25-30 minutes until the internal temp is 120 degrees. If you’re going for medium, cook for 30-35 minutes until the internal temp is 125 degrees.
- Once the steaks have been removed, heat a cast iron skillet over high heat. Add 1-2 teaspoons of olive oil into the skillet and carefully swirl around before the handle is hot. Sear the steaks, one at a time, for 2ish minutes per side until you have a great golden crust. Remove steaks from the cast iron pan and let rest for 10 minutes before slicing. Feel free to move the steaks around as they are searing to get the most char possible
- Slice steak to serve, top with a spoonful of the compound butter and serve alongside some skinny french fries
Looking forward to trying a reverse seer. This is new to me. Olive oil seems problematic in a cast iron skillet on high. Seems a better option would be an oil with a higher smoke point. Thoughts?
because it only sears for such a quick time, the olive oil is ok. But you're welcome to use grapeseed oil or avocado oil for the higher smoke point if you prefer!
Oh my, does this ever look amazing! It would be a sure fire hit at any dinner!!
Would this be good on tri tip also?
totally!