Seared Ribeye Steak with Chimichurri Sauce – Juicy & Bold

If you’re looking for a dish that feels indulgent, satisfying, and restaurant-worthy without requiring hours in the kitchen, this Seared Ribeye Steak with Chimichurri Sauce is your new go-to.

With a crispy golden crust and juicy interior, these perfectly seared steaks are topped with a vibrant, garlicky herb sauce that takes everything to the next level.

Whether you’re cooking for a date night, a dinner party, or just treating yourself, this steak delivers bold flavor in every bite.

Why You’ll Love This Recipe

Restaurant-quality results at home

Minimal ingredients, maximum flavor

Versatile sauce that goes with steak, chicken, or veggies

Quick to prepare – under 30 minutes of hands-on time

Naturally gluten-free and keto-friendly

What You’ll Need (Ingredient Highlights)

For the Steak:

Ribeye or NY Strip – Well-marbled cuts that stay juicy and flavorful when seared.

Look for steaks about 1.5 inches thick.

Olive oil – Helps create a beautiful crust.

Salt and pepper – Keep it classic to let the steak’s natural flavor shine.

For the Chimichurri Sauce:

Parsley – Fresh, flat-leaf parsley gives this sauce its signature green punch.

Garlic – Adds boldness and a bit of bite.

Oregano – Fresh if possible, but dried works too.

Olive oil – Use a good quality extra virgin olive oil for best flavor.

Red wine vinegar – Brings brightness and balances the fat from the steak.

Red pepper flakes – Adds a subtle kick. Adjust to taste.

Salt and black pepper – Essential for rounding out the sauce.

Pro Tips Before You Start

Room temperature steaks = more even cooking.

Let them sit out for 30–45 minutes before searing.

Dry steaks = better sear. Always pat steaks dry before seasoning.

Use cast-iron for best crust. Nothing beats a preheated cast-iron skillet when it comes to getting that deep brown crust.

Let the steak rest! This redistributes the juices and keeps it moist.

How to Make Seared Steak with Chimichurri

Step 1: Bring the Steaks to Room Temperature

Remove your steaks from the fridge 30–45 minutes before cooking.

This small step makes a big difference, helping the steak cook evenly and brown better.

Step 2: Make the Chimichurri Sauce

In a medium bowl, combine:

1 cup chopped fresh parsley

3 cloves garlic, minced

2 tbsp chopped oregano (or 1 tbsp dried)

Add in:

½ cup extra virgin olive oil

2 tbsp red wine vinegar

½ tsp red pepper flakes

½ tsp salt

¼ tsp black pepper

Stir well and let the sauce sit at room temperature while you cook the steak.

The longer it rests, the more the flavors meld together.

Step 3: Prep and Season the Steaks

Pat each steak thoroughly dry with paper towels.

Then, season generously on both sides with salt and freshly cracked black pepper, pressing the seasoning into the meat.

Step 4: Sear the Steaks

Heat a cast-iron skillet over high heat for 3–5 minutes until it’s very hot.

Add 2 tbsp olive oil, swirling to coat the pan.

Carefully add the steaks.

Let them sear undisturbed for 3–4 minutes per side, depending on the thickness and desired doneness:

Rare: 120–125°F

Medium-rare: 130–135°F

Medium: 140–145°F

Medium-well: 150–155°F

Use a meat thermometer for best accuracy.

Step 5: Rest the Steaks

Transfer the seared steaks to a cutting board and tent loosely with foil.

Let them rest for 5–10 minutes.

This allows the juices to redistribute so you don’t lose them when slicing.

Step 6: Slice & Serve

Slice the steak against the grain into ¼-inch thick strips.

Arrange on a serving plate and spoon chimichurri sauce over the top.

Serve extra sauce on the side for dipping.

What to Serve It With

Roasted potatoes or smashed potatoes

Grilled vegetables like zucchini, bell peppers, or asparagus

Creamy mashed cauliflower for a low-carb option

Crusty bread to soak up extra chimichurri

Red wine like Malbec, Cabernet Sauvignon, or Syrah

Variations / Substitutions

Swap ribeye for flank or skirt steak – thinner cuts also work beautifully with chimichurri.

Make it spicy – add extra red pepper flakes or a pinch of cayenne to the chimichurri.

Use cilantro or basil – experiment with fresh herbs to switch up the flavor.

Add lemon juice – for an extra citrusy tang to the sauce.

Marinate the steak – mix a few tablespoons of chimichurri into a bag with the steak and refrigerate for 1 hour to infuse flavor before searing.

Storage & Leftovers

Steak: Store leftover steak in an airtight container in the fridge for up to 3 days.

Chimichurri sauce: Will keep in a sealed jar in the fridge for up to 1 week.

Bring to room temp before serving.

Reheat steak gently in a skillet or microwave at 50% power to avoid drying it out.

FAQs

Can I grill the steak instead of pan-searing?
Absolutely! Preheat your grill to high heat and cook for the same time (3–4 minutes per side), using a meat thermometer to check for doneness.

Can I make chimichurri ahead of time?
Yes – in fact, it’s even better when made ahead.

Let it sit for 1–2 hours at room temp, or refrigerate up to a week in advance.

What cut of steak works best with chimichurri?
Ribeye and NY strip are ideal, but skirt steak, flank steak, or sirloin also work beautifully.

Can I use dried herbs for chimichurri?
Fresh parsley is essential, but you can use dried oregano (about 1 tbsp) if fresh isn’t available.

How do I know when the steak is done?
Use a meat thermometer.

For medium-rare, aim for 130–135°F before resting.

How long should I rest the steak?
At least 5 minutes. This lets the juices settle and keeps the meat juicy when sliced.

What else can I use chimichurri on?
It’s great on chicken, pork, roasted vegetables, or even as a dipping sauce for bread.

Final Thoughts

Steak night doesn’t have to mean expensive reservations or complicated recipes.

With just a few ingredients and simple steps, you can create this Seared Steak with Chimichurri Sauce that’s bursting with flavor and ready in under an hour.

The fresh, zesty chimichurri cuts through the richness of the beef, making every bite perfectly balanced.

Whether you’re serving this for a special occasion or just want a weeknight treat, this dish will quickly become a household favorite.

Try it once, and you’ll never go back to plain steak again!