30-Minute Perfect Cast Iron Ribeye
A restaurant-quality ribeye steak seared in a blazing hot cast iron skillet and finished in a high-heat oven, creating an impressive caramelized crust while maintaining a perfectly tender interior. The vibrant chimichurri sauce combines fresh cilantro and parsley with garlic, vinegar, and warm spices, providing a bright herbaceous contrast to the rich beef. This technique delivers consistent results for special dinners or date nights when you want steakhouse-quality results at home. The key lies in getting the cast iron smoking hot and letting the steak rest properly after cooking.
Ingredients
- 2 12 ounce ribeye or New York strip steaks, 1 inch or thickerNew York strip1:1beef
same cut thickness
- 2 tablespoons unsalted butter
- ½ teaspoon kosher salt
- cracked black pepper
- 1 cup fresh cilantro leaves, firmly packed
- 1 cup fresh Italian parsley leaves, firmly packed, flat-leaf
- ¼ cup white wine vinegar
- 3 cloves garlic, cut up
- ½ teaspoon kosher salt or salt
- ½ teaspoon ground cumin
- ½ teaspoon crushed red pepper
- ½ cup olive oil
Instructions
- 1
Heat oven to 500 degrees
- 2
Heat cast iron skillet until smoking hot, about 5 minutes
- 3
Pat steaks completely dry with paper towels
- 4
Season steaks with salt and pepper
- 5
Add steaks to hot pan and let sit for 1 minute, then flip
- 6
Cook for 2 minutes, flip again using tongs and move steak around to coat with salt
- 7
Cook additional 2 minutes
- 8
Add butter to each steak and transfer pan to oven for 5 minutes
- 9
Remove steaks to cutting board, tent with foil and rest 5 minutes
- 10
Combine cilantro, parsley, vinegar, garlic, salt, cumin, and red pepper in food processor
- 11
With processor running, slowly stream in olive oil until smooth
Tips
Get the cast iron smoking hot before adding steaks - this creates the perfect sear and prevents sticking.
Let steaks come to room temperature for 30 minutes before cooking for more even results.
Use tongs instead of a fork when flipping to avoid piercing and losing juices.
Good to Know
Cooked steaks keep 3-4 days refrigerated. Chimichurri keeps 1 week covered in fridge.
Chimichurri can be made 2 days ahead and refrigerated. Bring to room temperature before serving.
Slice steaks against the grain and drizzle with chimichurri. Serve immediately while hot.
Common Mistakes
Don't move steaks constantly - let them sear undisturbed to avoid poor crust formation.
Don't skip the resting period or juices will run out when sliced.
Don't add oil to the hot pan as butter provides enough fat and oil can burn at high heat.
Substitutions
same cut thickness
FAQ
Can I use a regular skillet instead of cast iron?
A heavy stainless steel or carbon steel pan works, but cast iron retains heat best for proper searing. Avoid nonstick pans at high temperatures.
How do I know when the steak is done?
Use a meat thermometer - 125F for rare, 135F for medium-rare, 145F for medium. The oven time gives medium-rare for 1-inch steaks.
Can I make chimichurri without a food processor?
Yes, finely mince all ingredients by hand and whisk in oil gradually. The texture will be more rustic but equally delicious.