Butter Seared New Zealand Ribeye Steak Topped with Chimichurri Sauce

Introduction

Welcome to this delicious recipe for Butter Seared New Zealand Ribeye Steak topped with Chimichurri Sauce. If you’re a fan of juicy, tender steak with a burst of flavors, then this dish is perfect for you. The combination of the perfectly seared ribeye steak and the vibrant chimichurri sauce creates a mouthwatering experience that will leave you wanting more. Whether you’re hosting a dinner party or simply treating yourself to a gourmet meal, this recipe is sure to impress. So, let’s dive in and learn how to create this culinary masterpiece.

Ingredients

Before we get started, let’s gather all the ingredients we’ll need for this recipe:

– 2 New Zealand Ribeye steaks

– 4 tablespoons of unsalted butter

– Salt and pepper to taste

– For the Chimichurri Sauce:

– 1 cup fresh parsley

– 1/2 cup fresh cilantro

– 3 cloves of garlic

– 1/4 cup red wine vinegar

– 1/2 cup olive oil

– 1 teaspoon dried oregano

– Salt and pepper to taste

– Red pepper flakes (optional, for a spicy kick)

Steps

1. Prepare the Chimichurri Sauce

Butter Seared New Zealand Ribeye Steak Topped with Chimichurri Sauce

Start by making the chimichurri sauce. In a food processor or blender, combine the fresh parsley, cilantro, garlic, red wine vinegar, olive oil, dried oregano, salt, and pepper. If you like a little heat, add some red pepper flakes to taste. Pulse until everything is well combined but still slightly chunky. Transfer the sauce to a bowl and set aside.

2. Season the Ribeye Steaks

Remove the ribeye steaks from the refrigerator and let them come to room temperature. This will ensure even cooking. Season both sides of the steaks generously with salt and pepper. Let them sit for about 15-20 minutes to allow the seasoning to penetrate the meat.

3. Sear the Ribeye Steaks

In a large cast-iron skillet or a heavy-bottomed pan, melt the butter over medium-high heat. Once the butter is melted and begins to sizzle, carefully add the ribeye steaks to the pan. Cook for about 4-5 minutes on each side for a medium-rare doneness. Adjust the cooking time based on your preference for doneness.

4. Rest and Slice the Steaks

Once the steaks are cooked to your desired level of doneness, remove them from the pan and let them rest on a cutting board for about 5-7 minutes. This resting period allows the juices to redistribute within the meat, resulting in a more tender and flavorful steak. After the resting period, slice the steaks against the grain into thick slices.

5. Serve with Chimichurri Sauce

Place the sliced ribeye steaks on a serving platter and drizzle the chimichurri sauce generously over the top. You can also serve the remaining sauce on the side for extra flavor. The vibrant green sauce adds a fresh and tangy element to the rich and juicy steak.

Variations

While this recipe is already delicious as is, feel free to experiment with some variations to suit your taste preferences:

– Add a squeeze of fresh lemon juice to the chimichurri sauce for a citrusy twist.

– If you prefer a milder sauce, reduce the amount of garlic and red pepper flakes.

– For a different flavor profile, substitute the ribeye steaks with filet mignon or striploin.

Tips

Here are some helpful tips to ensure your Butter Seared New Zealand Ribeye Steak topped with Chimichurri Sauce turns out perfectly:

– Use high-quality New Zealand Ribeye steaks for the best flavor and tenderness.

– Let the steaks come to room temperature before cooking to ensure even cooking.

– Make sure the pan is hot before adding the steaks to achieve a beautiful sear.

– Allow the steaks to rest before slicing to retain their juices and maximize flavor.

– Adjust the cooking time based on your preferred level of doneness.

Conclusion

Congratulations! You have successfully learned how to create a mouthwatering Butter Seared New Zealand Ribeye Steak topped with Chimichurri Sauce. This recipe combines the richness of the seared ribeye steak with the freshness and tanginess of the chimichurri sauce, resulting in a truly delightful culinary experience. Whether you’re cooking for a special occasion or just treating yourself to a gourmet meal, this dish is sure to impress. So, gather your ingredients, follow the steps, and enjoy a restaurant-quality steak right in the comfort of your own home.

FAQs

1. Can I use a different cut of steak?

While this recipe is specifically designed for ribeye steak, you can certainly use other cuts such as filet mignon or striploin. Just keep in mind that the cooking time may vary depending on the thickness and marbling of the steak.

2. How long should I let the steaks rest?

It is recommended to let the steaks rest for about 5-7 minutes after cooking. This resting period allows the juices to redistribute within the meat, resulting in a more tender and flavorful steak.

3. Can I make the chimichurri sauce in advance?

Absolutely! The chimichurri sauce can be made in advance and stored in the refrigerator for up to 3 days. Just make sure to bring it to room temperature before serving to enhance the flavors.

4. Can I grill the steaks instead of searing them?

Yes, you can definitely grill the steaks instead of searing them in a pan. Preheat your grill to medium-high heat and cook the steaks for the same amount of time as mentioned in the recipe, flipping them halfway through. Make sure to oil the grill grates to prevent sticking.

5. Can I freeze the leftover chimichurri sauce?

Yes, you can freeze the leftover chimichurri sauce in an airtight container for up to 3 months. Just thaw it in the refrigerator overnight before using and give it a good stir to recombine any separated ingredients.

Butter Seared New Zealand Ribeye Steak Topped with Chimichurri Sauce

Introduction

Ingredients