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Seared Ribeye Steak with Chimichurri Sauce

Easy Home Cooking
Juicy, pan-seared ribeye steaks are perfectly cooked and finished with a bold and herby chimichurri sauce. This classic steakhouse-style dish is full of flavor, easy to prepare, and perfect for a date night or weekend feast.
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Prep Time 10 minutes
Cook Time 10 minutes
Rest Time 10 minutes
Total Time 30 minutes
Servings 2
Calories 620 kcal

Ingredients
  

For the Steak:

  • 2 ribeye or NY strip steaks 1.5 inches thick
  • 2 tbsp olive oil
  • Salt & black pepper

For the Chimichurri Sauce:

  • 1 cup chopped parsley
  • 3 garlic cloves minced
  • 2 tbsp chopped fresh oregano or 1 tbsp dried
  • ½ cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • ½ tsp red pepper flakes
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions
 

  • Let steaks sit at room temp for 30–45 minutes.
  • Combine chimichurri ingredients in a bowl. Set aside.
  • Pat steaks dry. Season with salt and pepper.
  • Heat skillet over high. Add olive oil. Sear steaks 3–4 min per side.
  • Rest steaks under foil for 5–10 min.
  • See full steps with tips & photos → https://wimpysdiner.net/seared-ribeye-steak-with-chimichurri-sauce/

Notes

  • For medium-rare, aim for an internal temp of 130–135°F; use a meat thermometer for precision.
  • The chimichurri can be made a few hours ahead—just store it at room temperature if using the same day.
  • This dish pairs beautifully with roasted potatoes, grilled veggies, or crusty bread to soak up the extra sauce.