Gluten-Free Ribeye with Chimichurri

Ingredients

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• 1.5 lbs Ribeye steaks (about 1-inch thick)
• 3 tbsp Olive oil, divided
• 4 cloves Garlic, minced
• 1 cup Fresh parsley, finely chopped
• 0.5 cup Fresh cilantro, finely chopped
• 0.25 cup Red wine vinegar Shop
• 1 tsp Dried oregano Shop
• 0.5 tsp Red pepper flakes (optional) Shop
• 1 tsp Salt, plus more for seasoning
• 0.5 tsp Black pepper, plus more for seasoning

Instructions

1. 1 Pat the ribeye steaks completely dry with paper towels, then generously season both sides with salt and black pepper. Let the steaks rest at room temperature for about 30 minutes to ensure even cooking.
2. 2 While the steaks rest, prepare the chimichurri sauce. In a medium bowl, combine the finely chopped fresh parsley, fresh cilantro, minced garlic, red wine vinegar, dried oregano, and red pepper flakes (if using). Stir in 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix thoroughly until well combined, then set aside to allow the flavors to meld.
3. 3 Heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until it shimmers. Carefully place the seasoned ribeye steaks into the hot pan, ensuring not to overcrowd it; cook in batches if necessary. Sear the steaks for about 4-5 minutes per side for medium-rare, or adjust the time to your desired level of doneness, listening for a gentle sizzle. USDA recommends 145°F (63°C) plus a 3-minute rest.
4. 4 Once the steaks have reached your preferred internal temperature, remove them from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for at least 10 minutes. This resting period is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful steak.
5. 5 Slice the rested ribeye steaks against the grain into thick pieces. Arrange the sliced steak on a serving platter and generously spoon the prepared chimichurri sauce over the top. Serve immediately as a complete and satisfying gluten-free dinner.

Nutrition (per serving)

Tips & Notes

• Let the steaks rest at room temperature for the full 30 minutes, as step 1 says, so they cook evenly.
• USDA recommends 145°F plus a 3-minute rest. Use an instant-read thermometer. Optional chef's note: many cooks pull ribeye at 130-135°F for medium-rare. Cooking below the USDA temperature carries more food-safety risk, especially for young children, pregnant people, older adults and anyone with a weakened immune system.
• During the last minute, tilt the pan and spoon the rendered fat over the steaks to baste them.

Common questions