Description
A straightforward method to achieve perfectly cooked ribeye steak with a crusty exterior and juicy interior, enhanced with fresh herbs and chimichurri sauce.
Ingredients
- 2 ribeye steaks (1 ½” – 2″ thick)
- 8 sprigs thyme (divide 2 per side)
- 8 cloves garlic (peeled and smashed)
- 1 teaspoon sea salt (divided or more to taste)
- Compound butter (sliced)
- ½ cup chimichurri sauce
- 1 pound campari tomatoes
- 1 ½ tablespoons olive oil
- ½ teaspoon sea salt for the tomatoes
Instructions
- Preheat your oven to 400°F (200°C).
- Season the ribeye steaks with ½ teaspoon sea salt on both sides. Let them sit for about 30 minutes to bring them to room temperature.
- Heat a cast-iron skillet over medium-high heat. Add the olive oil and wait until it’s shimmering.
- Place the ribeye steaks in the skillet, searing them for 3-4 minutes on each side until a golden-brown crust forms.
- Add the smashed garlic and thyme to the skillet. Allow the aroma to infuse the oil.
- Transfer the skillet to the preheated oven. Cook the steaks for about 10-15 minutes, depending on how you like them done.
- In a separate tray, toss the campari tomatoes with ½ teaspoon sea salt and a drizzle of olive oil. Roast them in the oven during the last 10 minutes of the steak cooking time.
- Remove the skillet and tomatoes from the oven. Add slices of compound butter on top of the steaks.
- Let the ribeye steaks rest for about 5-10 minutes before slicing. Serve with chimichurri sauce and the roasted campari tomatoes.
Notes
Allow the steak to rest after cooking to redistribute the juices. Experiment with different herbs and spices for personalized flavor.