This ribeye recipe is a wonderful way to prepare a delicious steak, even if you don't have a grill handy.
No grill, no problem with this cast iron ribeye with chimichurri recipe
For years we had a grill that I didn't touch. I didn't know how to use it and was intimidated by it. I finally got managed to figure it out and fell in love! I have a ton of grilling accessories and made many delicious meals on my grill. Then the management company where we live said no more grills. Sadly, my grill found a new home with a friend of mine. But I don't have to sacrifice eating steaks with my cast iron pan!
With cast iron ribeye with chimichurri sauce, the sauce makes the meal
The green sauce used in this recipe is similar to the popular Argentinian chimichurri sauce. It's the Argentinian version of pesto. In this recipe, the ingredients are blended until smooth. If you prefer a more traditional chimichurri sauce, briefly pulse the ingredients until just combined or you can put your knife skills to work and finely chop them by hand.
Best way to chop those herbs for cast iron ribeye with chimichurri sauce
No matter how you are preparing this delicious sauce, you need to start with herbs that are washed and FULLY dry. Wet herbs will turn into mushy herbs when you chop them. Fill your clean sink or a bowl with water, swish them around and give them a spin in the salad spinner or a good shake and you're almost good to go. Spread them on paper towels or a clean kitchen towel to finish drying off.
For cilantro, cut off the thick part of the stem at the very bottom. The rest is all edible. Different herbs get cut in different ways but for cilantro, put all the leaves into a bundle and chop away! Chop up and down in a circular motion to start, then place your free hand on the top of the blade of the knife and rock it up and down over the herbs until you have the desired consistency.
Cook times for cast iron rib eye with chimichurri sauce
The total cook time for this recipe will vary depending on a number of factors, including the internal starting temperature and thickness of the steaks, and the desired final cooking temperature. Most of us have a prefered steak temperature. I am in the medium-rare camp, my Mom likes her steak to moo and my Dad is team shoe leather.
However you like your steaks to end up, for best results, remove the steaks from the refrigerator 30 minutes prior to cooking and use an instant-read thermometer to determine the level of doneness while cooking. As a rule of thumb, remove the steaks from heat when they are approximately 5 degrees below the desired final temperature. Steaks need to rest when removed from the heat and will continue to cook for a bit.
Here is a handy temperature chart for beef to use as a guideline:
What to serve with your cast iron rib eye with chimichuri sauce
A good steak is typically complemented with a vegetable and potatoes. This tricolored potato recipe would go beautifully with this steak. And if you love broccoli, you will adore this roasted parmesan broccoli.
This recipe is a bit high in points, so it's one I would need to plan for ahead of time. To do that, I use iTrackBites. It's easy and allows me to eat pretty much anything with a bit of preplanning.
- cost: iTrackBites costs $36 for the year (using this link for 40% off makes it $36 – use COACH_SMILEY to save!!), WW is $20+ for the month, and it's the same formula and less options
- choices: I can choose PointsPlus, Freestyle, or any other plan I want with iTrackBites. Even with the new WW changes, they only offer 3 plan options (not PointsPlus).
- logs: You can export your tracker data by the week, month, or quarter with iTrackBites. WW does not give you access to quarterly data.
- accuracy: I've found inaccurate info in the WW app due to members submitting and not paying attention to the right numbers. With iTrackBites, I know if I see the green check, it's been verified as accurate. This puts my mind at ease!
BLUE PLAN: 14 Points
GREEN PLAN: 14 Points
PURPLE PLAN: 14 PointsPrint
2/3 c. extra virgin olive oil, divided
1/3 c. red wine vinegar
1 c. fresh flat-leaf parsley
1/3 c. fresh cilantro
2–3 large cloves fresh garlic, peeled
¼ t. – ½ t. crushed red pepper flakes
½ large organic lemon, washed and sliced*
1 t. ground cumin
Sea salt and black pepper, to taste
2 ribeye steaks (approximately 16 oz.)
*Or use 3 tablespoons fresh lemon juice. If using organic lemons, you can leave the rind on the lemon before processing in a high-powered blender. If not, remove the rind completely prior to using.
Combine ½ cup extra virgin olive oil, red wine vinegar, parsley, cilantro, garlic, red pepper flakes, lemon, and ground cumin in a high-speed blender or food processor. Season with salt and black pepper, to taste, and blend until smooth. Taste and adjust seasonings as desired. Set aside.
Heat a cast iron grill over medium heat and brush the surface with half the remaining olive oil. Once the grill is hot, add the steaks. Brush with the remaining olive oil, and season with salt and black pepper, to taste.
Cook steaks over medium heat for approximately 4-5 minutes before turning. Continue cooking for another 4-8 minutes, depending on how well you’d like the steaks done. Check the internal temperature with an instant-read thermometer after 4 minutes to determine final cooking time.
Remove from heat and allow the steaks to rest for 5 minutes before slicing and serving with a drizzle of the green sauce and your choice of sides. Enjoy!