Perfect Cast Iron Ribeye: Vinegary, spicy, fresh, garlicky, and just a punch of flavor, this Chimichurri sauce will make any meal outstanding, but this Cast Iron Ribeye is its perfect mate.
Cast Iron Ribeye Nostalgia
Growing up in Los Angeles means that I had the privilege to discover many different cuisines and flavors from a very young age. When I was really young we would stick to our favorite neighborhood haunts like Tony Romas (which inspired this BBQ Chicken, Cole Slaw and Onion Ring Loaf) or Panda Inn (the original that spawned the fast-casual empire Panda Express). As I got a bit older I began attending a school in the Valley (yes I am a Valley girl) and discovered a restaurant that would be a part of me forever.
pan seared ribeye at the gaucho grill
My best friend in high school would come to this restaurant, The Gaucho Grill, every time we went out to dinner with his whole family. We would spend hours talking and enjoying each other’s company, being that loud table the staff apologizes for but doesn’t tell us to quiet down because we were such regulars. The cast iron ribeye was buttery, crusty and tender, the sauce was a perfect counterpoint to the rich flavors of the meat and, well, let’s be honest, who could turn down a plate that looks this good?
CASt Iron: The purveyor of Pan Seared Ribeye
This pan seared ribeye is made in a cast iron skillet because that is how steak should be made, darn it. I’m just going to go ahead and make the declaration of that. You sear the heck out of it, put a pat of butter on top and finish in a hot oven. If you think I am crazy, I can assure you many high-end restaurants are cooking your steaks the same way.
If you haven’t invested in a piece of cast iron cookware yet I can only say to you that I own some of the most expensive cookware you can buy. I have no less than 20 skillets/frying pans from cooking for clients and large events. Still, given that my kitchen is kitted out with more fancy cookware than you will see in more stores, I choose to cook in a cast iron skillet every single chance I get. I mean, I genuinely go out of my way to use it.
my favorite Cast Iron Skillets
My recommendation, (no matter where you get them from) would be to buy a couple of pieces and see why so many chefs love cast iron so much. With that said, here are a few of my top recommendations for Lodge Skillets that I have (From Amazon):
- 10.25″ Skillet (This one is my go to)
- Reversible Griddle/Grill (For grilled Chicken or BACON! and on the flipside for pancakes, eggs, etc.)
Those two are the ones I would recommend you start with. I also have a few smaller ones for cuter presentation, single serve recipes:
- 3.5″ Skillet (there are many size variations in the link)
- 2 12 ounce Ribeye or New York Strip Steaks (1" or thicker)
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt , to taste
- cracked black pepper , to taste
- 1 cup firmly packed fresh cilantro leaves
- 1 cup firmly packed fresh Italian (flat-leaf) parsley leaves
- 1/4 cup white wine vinegar
- 3 cloves garlic , cut up
- 1/2 teaspoon kosher salt or salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper
- 1/2 cup olive oil
- Heat the oven to 500 degrees.
- Heat up a heavy bottomed skillet, a cast iron skillet would be ideal here.
- You're looking for the cast iron to get very hot, smoking hot which could take 5 minutes to achieve.
- Pat steaks dry with paper towels, the drier the better.
- Add salt and pepper to your steaks.
- Add steaks to the pan, let sit for one minute then flip.
- When you flip the steak aim for areas of the pan that may still have salt on it.
- Let steak cook for 2 minutes, then use tongs to flip it over, moving raw side of steak around in pan so both sides are salted.
- Cook an additional two minutes.
- Add a tablespoon of butter to each steak and using an oven mitt move the pan to the oven for 5 minutes.
- Remove steak to a cutting board and tent lightly with foil. Let rest 5 minutes.
- To make the Chimichurri, in a food processor or blender combine cilantro, parsley, vinegar, garlic, the ½ teaspoon salt, ½ teaspoon cumin, and the crushed red pepper.
- With processor or blender running, slowly add oil through opening in lid in a thin, steady stream until mixture is smooth.