The Perfect Cast Iron Ribeye with Chimichurri Sauce

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Vinegary, spicy, fresh, garlicky, and just a punch of flavor, this Chimichurri sauce will make any meal outstanding and this Cast Iron Steak is its perfect mate.Vinegary, spicy, fresh, garlicky, and just a punch of flavor, this Chimichurri sauce will make any meal outstanding and this Cast Iron Steak is its perfect mate.

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.

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 steaks were buttery, crusty and tender, the sauce was a perfect counterpoint to the rich flavors of the meat and, well, lets be honest who could turn down a plate that looks this good?
Vinegary, spicy, fresh, garlicky, and just a punch of flavor, this Chimichurri sauce will make any meal outstanding and this Cast Iron Steak is its perfect mate.The steak 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. I still, given that my kitchen is kitted out with more fancy cookware than you will see in more stores 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. So 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.

Here are a few of my top recommendations for Lodge Skillets that I have (From Amazon):

MY OTHER RECIPES

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.)

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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)

Recipe

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The Perfect Cast Iron Ribeye with Chimichurri Sauce

  • Yield: 6
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Course: Main
  • Cuisine: Brazilian
The perfect, easy, Brazilian Steakhouse steak is waiting for you and it is just a cast iron skillet away. Topped with this beautiful Chimichurri sauce, you'll feel like you've paid 10 times as much

Ingredients

  • 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

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Heat the oven to 500 degrees.
  2. Heat up a heavy bottomed skillet, a cast iron skillet would be ideal here.
  3. You're looking for the cast iron to get very hot, smoking hot which could take 5 minutes to achieve.
  4. Pat steaks dry with paper towels, the drier the better.
  5. Add salt and pepper to your steaks.
  6. Add steaks to the pan, let sit for one minute then flip.
  7. When you flip the steak aim for areas of the pan that may still have salt on it.
  8. 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.
  9. Cook an additional two minutes.
  10. Add a tablespoon of butter to each steak and using an oven mitt move the pan to the oven for 5 minutes.
  11. Remove steak to a cutting board and tent lightly with foil. Let rest 5 minutes.
  12. To make the Chimichurri, in a food processor or blender combine cilantro, parsley, vinegar, garlic, the 1/2 teaspoon salt, 1/2 teaspoon cumin, and the crushed red pepper.
  13. With processor or blender running, slowly add oil through opening in lid in a thin, steady stream until mixture is smooth.

Nutrition Information

Yield: 6 , Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

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Vinegary, spicy, fresh, garlicky, and just a punch of flavor, this Chimichurri sauce will make any meal outstanding and this Cast Iron Steak is its perfect mate.

 

Vinegary, spicy, fresh, garlicky, and just a punch of flavor, this Chimichurri sauce will make any meal outstanding and this Cast Iron Steak is its perfect mate.
Vinegary, spicy, fresh, garlicky, and just a punch of flavor, this Chimichurri sauce will make any meal outstanding and this Cast Iron Steak is its perfect mate.
The Perfect Cast Iron Ribeye with Chimichurri Sauce L

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Comments

  1. I cook in my cast iron skillet daily (currently am browning sausage in it!). I was skeptical cooking a steak in it instead of grilling but in the middle of a blizzard a cast iron steak isn’t too shabby. Love the chimichurri sauce delicious and beautiful!

    1. Having been in some restaurant kitchens and having been invited back into a few to have chef’s meals, I can tell you without fail most of them cook steaks this way! It has ruining grilling steaks for me altogether!

  2. GORGEOUS! I am obsessed with chimichurri sauce and this post makes me realize I need to make some soon. I am generally afraid of cooking red meat like this ribeye but maybe I need to give it a try. This looks so good.

    1. Thanks! The cast iron skillet works great no matter the temperature of meat you’re trying for – the important thing is to get the sear on the outside!

  3. I love a good steak. I have a cast iron pan reserved just for cooking steak. I can’t wait to try this recipe with the chimichurri sauce.

  4. Wow that looks just gorgeous. I’ve never had chimichurri sauce before, but this? I’m willing to try. ASAP It looks amazing. That ribeye is perfection.

  5. I cook just about everything in my cast iron skillets! I love the and they are pretty much non-stick since I season mine all the time! I am mostly paleo so I love a good steak!!! Thanks for a great recipe and i know that I will be using that chimichurri on quite a few other things!

    1. I love hearing that, most of my friends wonder why I always use it because it is so heavy and they hate cleaning it. I think it is worth its weight in gold (and given the weight that is saying something!).

  6. Thanks for sharing your recipe. Every household should have a cast iron pan/skillet. There is just something about how food tastes after being cooked in one.

  7. I have to tell my boyfriend about this one! It sounds so good. He always likes to make steak dinners for everyone when I’m out of town!

  8. I have never cooked a steak on a skillet, but would love to be able to. This recipe is amazing. Thanks so much for sharing.

  9. I have been wanting to get a cast iron pan to try. This looks like a delicious recipe to try. My family would love it.

  10. Whats the reasoning behind salting the pan and not the steaks? I’ve always heard salting the steaks is a good idea to help dry them!

    1. Nope no reason, I updated it. Sometimes I salt the pan if the steaks are going to take up the whole pan, but it is just a quirk of mine. Updated the recipe to say salt the steaks to avoid confusion. 🙂

  11. I am DEFINITELY making this tonight! I may be interpreting this wrong, but do you cook the steak in the oven or on the stove top?!

    1. It’s both, actually! First, use the stove top to get a sear on the steak and then move it into the oven – since you’re using a cast iron skillet, it can be used as a cooking vessel in the oven too.

      1. Thanks! I only use cast iron skillets for my steaks and usually use both stove top & oven…was making sure I wasn’t missing out on a better way!! : )

  12. Hi! I have to make this for someone and they want to reheat it. Can I sear it and have them finish in the oven later that night? I know reheating steak can be awful. I don’t want to ruin it.  Thank you!

    1. Unfortunately you’re not able to place this in the refrigerator after searing it to finish later that night. It becomes a food safety issue. Sorry