Cast Iron Ribeye Steak with Caper Sherry Vinegar Chimichurri Sauce
A simple cast iron steak is something I crave for dinner weekly, now pumped up with chimichurri and we're in business.
For a simple dinner, this Cast Iron Ribeye Steak with Chimichurri Sauce is our go-to. Seared and basted with butter, the steak is then topped with a blended sherry, garlic, and caper chimichurri, and comes together in under 30 minutes.
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Now onto today’s recipe!
Ingredients You Need
Ribeye Steak: This recipe starts with a thick-cut ribeye steak, or two ribeye steaks, brought out to room temperature and seasoned with kosher salt and freshly ground black pepper. Once seared in the skillet, unsalted butter is basted over it.
Caper Sherry Vinegar Chimichurri Sauce: While traditional chimichurri is finely chopped and tossed with vinegar, herbs, and olive oil, this recipe blends fresh herbs such as parsley, cilantro, capers, and sherry vinegar until a smooth sauce forms. We are also adding other elements found in a traditional chimichurri, such as garlic and red pepper flakes.
Find the full recipe to download or print, with instructions and FAQs at the button below.
Equipment Used
Ideas for Pairings
For an appetizer pairing, try our Classic French Escargot Recipe with Garlic Butter, or Easy Grilled Artichokes with Lemon Garlic Aioli.
You can also serve alongside Crispy Parmesan Truffle Fries.
For salads, our Easy Melon Prosciutto Salad with Mint is great for the summer, or Endive Caesar Salad with Harissa Breadcrumbs.
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