📝 About This Recipe
Experience the primal luxury of grass-fed beef paired with the vibrant, herbaceous punch of a traditional Argentinian-style chimichurri. This Paleo-friendly masterpiece celebrates the rich marbling of a ribeye, seared to perfection to create a crusty exterior that gives way to a melt-in-your-mouth center. The raw, garlic-infused green sauce cuts through the richness of the meat, offering a refreshing brightness that makes every bite feel like a celebration of clean, whole-food eating.
🥗 Ingredients
The Steak
- 2 pieces Grass-fed Ribeye Steaks (approx. 12-14 oz each, 1.5 inches thick, at room temperature)
- 1.5 teaspoons Coarse Sea Salt (to draw out moisture and build a crust)
- 1 teaspoon Black Peppercorns (freshly cracked)
- 2 tablespoons Avocado Oil (high smoke point for searing)
- 2 sprigs Fresh Rosemary (for aromatic basting)
- 2 pieces Garlic Cloves (smashed, for the pan)
Hand-Chopped Chimichurri
- 1 cup Fresh Flat-Leaf Parsley (finely chopped, stems removed)
- 1/4 cup Fresh Cilantro (finely chopped)
- 3 pieces Garlic Cloves (minced into a paste)
- 1/2 cup Extra Virgin Olive Oil (use high-quality cold-pressed oil)
- 2 tablespoons Red Wine Vinegar (adds essential acidity)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 1/2 teaspoon Dried Oregano (adds an earthy depth)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Remove the ribeye steaks from the refrigerator 45–60 minutes before cooking to bring them to room temperature; this ensures even cooking throughout the meat.
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2
Pat the steaks extremely dry on all sides using paper towels. Moisture is the enemy of a good sear.
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3
Prepare the chimichurri: In a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, red chili flakes, and dried oregano.
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4
Whisk in the extra virgin olive oil, red wine vinegar, and lemon juice. Season with a pinch of salt and let the sauce sit at room temperature to allow flavors to marry.
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5
Season the steaks generously with the coarse sea salt and cracked black pepper on all sides, including the thick fatty edges.
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6
Heat a heavy cast-iron skillet over high heat until it is wisps of smoke begin to rise. Add the avocado oil and swirl to coat.
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7
Carefully lay the steaks into the skillet, laying them away from you to avoid oil splatter. Press down slightly to ensure contact.
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8
Sear the first side for 3-4 minutes without moving them, until a deep, dark brown crust has formed.
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9
Flip the steaks. Immediately add the smashed garlic cloves and rosemary sprigs to the pan.
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10
Sear the second side for another 3-4 minutes. For medium-rare, aim for an internal temperature of 130°F (54°C) on an instant-read thermometer.
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11
During the last minute of cooking, tilt the pan and use a spoon to baste the steaks with the infused hot oil and juices.
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12
Transfer the steaks to a cutting board or warm plate. Tent loosely with foil and let them rest for at least 8-10 minutes to allow juices to redistribute.
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13
Slice the steak against the grain into thick strips and arrange on a serving platter.
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14
Stir the chimichurri one last time and spoon a generous amount over the warm steak, serving the remainder on the side.
💡 Chef's Tips
Always use a cast-iron skillet for the best crust; its heat retention is unmatched for grass-fed beef. Don't use a food processor for the chimichurri; hand-chopping preserves the texture and prevents the herbs from turning into a bitter paste. Grass-fed beef is leaner and cooks about 30% faster than grain-fed beef, so check the temperature early. If your steak has a thick fat cap on the side, use tongs to hold the steak upright and sear that edge for 30 seconds to render the fat. Resting the meat is the most important step—cutting too early will result in all the delicious juices running out onto the board.
🍽️ Serving Suggestions
Serve alongside roasted sweet potato wedges seasoned with smoked paprika. Pair with a crisp arugula salad tossed in lemon and olive oil to complement the herbs. A side of grilled asparagus or charred broccolini adds a wonderful smoky crunch. For a drink pairing, a robust Malbec or a sparkling mineral water with lime works beautifully. Top with a few extra flakes of Maldon sea salt just before serving for a professional finish.