Introduction
Welcome to our recipe for Butter Seared New Zealand Ribeye Steak topped with Chimichurri Sauce. This mouthwatering dish is perfect for steak lovers who want to indulge in a flavorful and juicy meal. The combination of the tender ribeye steak and the vibrant chimichurri sauce creates a symphony of flavors that will leave your taste buds craving for more. Whether you are hosting a dinner party or simply looking to impress your family, this recipe is sure to be a hit. So, let’s dive in and learn how to create this delicious masterpiece!
Ingredients
Before we start cooking, let’s gather all the necessary ingredients:
– 2 New Zealand ribeye steaks (1 inch thick)
– 2 tablespoons of butter
– Salt and pepper to taste
– For the chimichurri sauce:
– 1 cup of fresh parsley, finely chopped
– 1/4 cup of fresh cilantro, finely chopped
– 2 cloves of garlic, minced
– 1/4 cup of red wine vinegar
– 1/2 cup of extra virgin olive oil
– 1/2 teaspoon of red pepper flakes (optional)
– Salt and pepper to taste
Steps
Step 1: Preparing the Chimichurri Sauce
To start, let’s prepare the chimichurri sauce:
1. In a small bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, and red pepper flakes (if desired).
2. Slowly drizzle in the olive oil while whisking the mixture until well combined.
3. Season the sauce with salt and pepper to taste. Set aside.
Step 2: Preparing the Ribeye Steaks
Now, let’s move on to preparing the ribeye steaks:
1. Remove the ribeye steaks from the refrigerator and let them come to room temperature for about 30 minutes.
2. Season the steaks generously with salt and pepper on both sides.
3. In a large cast-iron skillet, melt the butter over medium-high heat.
4. Once the butter is melted and sizzling, carefully place the ribeye steaks in the skillet.
5. Sear the steaks for about 4-5 minutes on each side for medium-rare doneness. Adjust the cooking time according to your preferred level of doneness.
6. Remove the steaks from the skillet and let them rest for a few minutes before slicing.
Step 3: Serving the Butter Seared Ribeye Steaks with Chimichurri Sauce
It’s time to bring everything together and serve our delicious Butter Seared Ribeye Steaks with Chimichurri Sauce:
1. Slice the ribeye steaks against the grain into thick slices.
2. Place the sliced steaks on a serving platter or individual plates.
3. Drizzle the chimichurri sauce generously over the steak slices.
4. Garnish with additional fresh parsley or cilantro if desired.
5. Serve immediately and enjoy the explosion of flavors!
Variations
While the classic Butter Seared Ribeye Steak with Chimichurri Sauce is already a winner, you can always add your own twist to the recipe. Here are a few variations you can try:
– Marinate the ribeye steaks in a mixture of olive oil, garlic, and herbs before searing them for an extra layer of flavor.
– Experiment with different herbs and spices in the chimichurri sauce. You can add oregano, basil, or even a hint of lemon zest to create your own unique blend.
– If you prefer a spicier kick, add some diced jalapenos or a dash of hot sauce to the chimichurri sauce.
– Serve the Butter Seared Ribeye Steaks with a side of roasted vegetables or creamy mashed potatoes to complete the meal.
Tips
Now that you are ready to create this incredible dish, here are a few tips to ensure your Butter Seared Ribeye Steak with Chimichurri Sauce turns out perfectly:
– Make sure your ribeye steaks are at room temperature before searing. This allows for more even cooking, resulting in a juicy and tender steak.
– Use a cast-iron skillet for the best sear. The high heat retention of cast iron ensures a delicious crust on the outside of the steak.
– Let the steaks rest before slicing. This allows the juices to redistribute and results in a more flavorful and tender steak.
– Don’t be afraid to adjust the seasoning of the chimichurri sauce to suit your taste preferences. Add more garlic, vinegar, or herbs if desired.
– Experiment with different cuts of steak. While ribeye is a popular choice, you can also try this recipe with New York strip, filet mignon, or even a T-bone steak.
Conclusion
Congratulations! You have successfully learned how to create a mouthwatering Butter Seared Ribeye Steak topped with Chimichurri Sauce. This recipe combines the tenderness of the ribeye steak with the freshness and tanginess of the chimichurri sauce, creating a truly unforgettable dining experience. Whether you are cooking for a special occasion or simply treating yourself to a delicious meal, this recipe is sure to impress. So fire up your skillet, gather the ingredients, and get ready to enjoy a steakhouse-quality dish right in the comfort of your own home!
FAQs
Q: Can I use a different type of steak for this recipe?
A: Absolutely! While ribeye steak is recommended for this recipe, you can use other cuts such as New York strip, filet mignon, or even a T-bone steak. Adjust the cooking time accordingly based on the thickness of the steak.
Q: Can I make the chimichurri sauce in advance?
A: Yes, you can prepare the chimichurri sauce ahead of time and store it in the refrigerator for up to 2 days. Just make sure to bring it to room temperature before serving.
Q: Can I grill the ribeye steaks instead of searing them?
A: Absolutely! Grilling the ribeye steaks will add a smoky flavor and beautiful grill marks to the dish. Preheat your grill to high heat and cook the steaks for about 4-5 minutes per side for medium-rare doneness.
Q: Can I freeze the leftover chimichurri sauce?
A: Yes, you can freeze the leftover chimichurri sauce in an airtight container for up to 3 months. Thaw it in the refrigerator overnight before using.
Butter Seared New Zealand Ribeye Steak Topped with Chimichurri Sauce
Indulge in a mouthwatering dish of Butter Seared New Zealand Ribeye Steak topped with vibrant Chimichurri Sauce. This flavorful and juicy meal is perfect for steak lovers looking to impress their guests or enjoy a special dinner at home.
Ingredients
- 2 New Zealand ribeye steaks (1 inch thick)
- 2 tablespoons of butter
- Salt and pepper to taste
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 cloves of garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes (optional)
Directions
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To prepare the chimichurri sauce, combine parsley, cilantro, garlic, red wine vinegar, and red pepper flakes in a bowl. Slowly whisk in olive oil. Season with salt and pepper.
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Remove ribeye steaks from the refrigerator and let them come to room temperature. Season with salt and pepper. Melt butter in a cast-iron skillet over medium-high heat. Sear steaks for 4-5 minutes on each side for medium-rare.
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Slice the ribeye steaks and serve on a platter. Drizzle generously with chimichurri sauce. Garnish with fresh parsley or cilantro. Serve and enjoy!
