Print

Perfect Reverse Seared Ribeye with Chimichurri Butter

reverse seared ribeye with chimichurri butter - featured image
Print Recipe

A foolproof recipe for juicy, tender ribeye steak cooked using the reverse sear method and finished with a flavorful chimichurri butter.

Ingredients

Scale
  • 1 thick-cut ribeye steak (1.5 to 2 inches thick, 12–16 oz / 340-450g)
  • Coarse kosher salt (for seasoning)
  • Freshly ground black pepper
  • 1 tablespoon neutral oil with a high smoke point (canola or grapeseed)
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh cilantro, finely chopped (optional)
  • 1 small garlic clove, minced
  • 1 teaspoon red wine vinegar
  • ½ teaspoon crushed red pepper flakes (adjust to taste)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring the steak to room temperature by taking it out of the fridge 30-45 minutes before cooking.
  2. Preheat oven to 275°F (135°C). Pat the steak dry with paper towels and season generously with kosher salt and freshly ground black pepper on both sides.
  3. Place the steak on an oven-safe wire rack set over a baking sheet to allow air circulation.
  4. Insert a meat thermometer probe if available. Cook in the oven until internal temperature reaches 115°F (46°C) for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, about 25-40 minutes depending on thickness.
  5. While the steak cooks, prepare the chimichurri butter by mixing softened butter, parsley, cilantro, minced garlic, red wine vinegar, crushed red pepper flakes, salt, and pepper in a small bowl. Refrigerate until ready to use.
  6. Heat a cast iron skillet over high heat with 1 tablespoon of oil until it just starts to smoke.
  7. Sear the steak for 1-2 minutes per side until a deep brown crust forms, including the edges by holding the steak upright with tongs for about 30 seconds per edge.
  8. Remove the steak from the pan and let it rest for 5-10 minutes to allow juices to redistribute.
  9. Top the steak with a generous dollop of chimichurri butter so it melts over the warm steak.
  10. Slice against the grain and serve immediately.

Notes

Pat steak dry before seasoning to ensure a good crust. Use a thermometer for precise doneness. Rest steak after searing to lock in juices. Prepare chimichurri butter ahead to save time. If no wire rack, use crumpled foil on baking sheet. For dairy-free, substitute butter with coconut oil or vegan butter.

Nutrition

Keywords: reverse sear, ribeye steak, chimichurri butter, steak recipe, juicy steak, cast iron skillet, herb butter

Find it online: https://tastypierecipes.com/perfect-reverse-seared-ribeye-with-chimichurri-butter-recipe-for-juicy-flavor/