Name: Herbs-Infused Rib Eye with Tangy Chimichurri
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Ingredients: 1 tablespoon olive oil; 2 tablespoons unsalted butter; 1/2 cup olive oil; 1 teaspoon chopped fresh rosemary; 1 teaspoon sea salt; 1 lbs boneless rib eye steak; 1 tablespoon red wine vinegar; 1/4 teaspoon red pepper flakes; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon fresh thyme leaves; 3 cloves garlic, smashed; 3 cloves garlic; 2 tablespoons fresh oregano leaves; 1 cup fresh parsley, tightly packed

Ribeye Steak Dish

How do I know when my ribeye steak is cooked to medium rare?

Should I marinate my ribeye steak before cooking?

Should I cook ribeye steak in butter or oil?

How long should I let my steak rest after cooking?

How can I get a great crust on my ribeye steak?

How much should I season my ribeye steak?

How do I prevent my smoke detector from going off when cooking steak?

Experience the marriage of succulent rib eye steak and tangy chimichurri in one dish. This easy-to-prepare yet flavorful steak, marinated with a symphony of herbs, is finished off with a piquant chimichurri, making every bite a sensory explosion.

Milk

Mediterranean

Paleo

Whole 30

Keto

Low Carb

Oils

milliliter

olive oil

Butter & Margarine

gram

unsalted butter

Fresh Vegetables

fresh rosemary

Seasonings

sea salt

Red Meat

rib eye steak

Vinegar

red wine vinegar

red pepper flakes

black pepper

fresh thyme

garlic

fresh oregano

fresh parsley

Water

Calories

Trans fatty acids

Protein

Selenium

Minerals

Magnesium

Lycopene

Vitamins

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Carbohydrates

Dietary Fiber

Iron

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin A

Vitamin C

Vitamin K

Vitamin B6

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

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Bursting with the richness of butter and the earthy aroma of rosemary and thyme, this sizzling Rib Eye steak will turn your dinner into a memorable feast. A delicious trail of smashed garlic and a hint of parsley round off the flavor profile brilliantly, making this a perfect centerpiece for any special occasion or a regular dinner.

Thyme-Rosemary Rib Eye Glory

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A sumptuous bone-in rib-eye steak grilled to perfection, served with an exquisite extra-virgin olive oil drizzle and flaky sea salt. This Tuscan-inspired dish is perfect for those who appreciate a delectable, tender and juicy cut of beef.

Tuscan-Style Grilled Rib-eye Steak

Herbs-Infused Rib Eye with Tangy Chimichurri

Baking Goods

Dairy

Produce

Meat & Seafood

Condiment & Toppings

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Place the rib eye steak on a plate, and season both sides with sea salt, black pepper, rosemary, and thyme leaves pressing the herbs into the meat to adhere.

Cover the steak with cling film and let it rest for 1 hour to marinate.

Set a 10-inch cast iron skillet over medium heat, then add the butter and olive oil, allowing the butter to melt and cover the bottom of the skillet.

Add the steak to the skillet, along with the smashed garlic, and cook for 7 minutes on the first side.

Flip the steak, then cook for another 5 minutes for medium-rare, or until desired doneness.

Remove from heat, transfer steak to a cutting board, and let rest for a minimum of 5 minutes.

In a food processor, combine fresh parsley, garlic, fresh oregano leaves, olive oil, red wine vinegar, and red pepper flakes. Blend until smooth.

Serve the steak sliced, topped with the homemade chimichurri sauce.

Herbs-Infused Rib Eye with Tangy Chimichurri

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