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Flavorful Garlic Herb Butter Ribeye Steak Recipe with Easy Zesty Chimichurri

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A comforting and exciting ribeye steak recipe featuring a rich garlic herb butter crust paired with a bright, fresh chimichurri sauce that balances richness with zesty freshness.

Ingredients

Scale
  • 2 ribeye steaks, about 1 inch thick (around 12 oz or 340 g each)
  • 4 tablespoons unsalted butter, softened
  • 4 cloves fresh garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons olive oil (for searing)
  • Salt and freshly ground black pepper, to taste
  • For the Chimichurri Sauce:
  • 1 cup fresh parsley, chopped (about 30 g)
  • 1/4 cup fresh cilantro, chopped (optional)
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 small shallot, minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • Salt to taste

Instructions

  1. Prepare the Garlic Herb Butter: In a small bowl, combine softened unsalted butter with minced garlic and chopped fresh parsley, thyme, and rosemary. Mix thoroughly and set aside at room temperature.
  2. Make the Chimichurri Sauce: In a medium bowl, combine chopped parsley, cilantro (if using), minced shallot, red wine vinegar, olive oil, red pepper flakes, smoked paprika, and salt. Stir well and adjust seasoning. Let rest while cooking steak.
  3. Season the Ribeye Steaks: Pat steaks dry with paper towels. Generously season both sides with coarse salt and freshly ground black pepper. Let sit at room temperature for about 15 minutes.
  4. Heat the Skillet: Place cast iron skillet over medium-high heat and add 2 tablespoons olive oil. Heat until shimmering but not smoking.
  5. Sear the Ribeye: Place steaks in the pan without crowding. Sear undisturbed for 4-5 minutes on first side. Flip and sear other side for 3-5 minutes for medium-rare (internal temp ~130°F/54°C). Adjust time for preferred doneness.
  6. Add Garlic Herb Butter: Spoon dollops of garlic herb butter over steaks during last 2 minutes of cooking, basting with a spoon.
  7. Rest the Steaks: Transfer steaks to cutting board, tent loosely with foil, and rest for 10 minutes to redistribute juices.
  8. Serve: Slice ribeye against the grain and spoon generous amounts of chimichurri over the top.

Notes

Pat steaks dry before seasoning to ensure a good crust. Use a cast iron skillet for best heat retention and sear. Baste steaks with garlic herb butter in the last minutes of cooking for extra flavor and juiciness. Rest steaks after cooking to redistribute juices. Chimichurri sauce can be made ahead to allow flavors to meld. For dairy-free version, substitute garlic herb butter with olive oil blended with garlic and herbs.

Nutrition

Keywords: ribeye steak, garlic herb butter, chimichurri sauce, steak recipe, easy steak, cast iron skillet, zesty chimichurri, garlic butter steak

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