Rib Eye Steak with Chimichurri Sauce

This rib-eye steak with chimichurri sauce is a bold dinner recipe built around a juicy steak, Garlic Sea Salt, black pepper, butter, and a bright herb sauce. Rib-eye has enough marbling to stay tender over high heat, while chimichurri brings parsley, oregano, vinegar, olive oil, and Garlic Sea Salt to cut through the richness of the meat. Seasoning both the steak and sauce with Garlic Sea Salt gives the dish a consistent savory finish.

Ingredients:

For the chimichurri sauce:

• 2 tbsp of oil

• 1 tbsp of vinegar

• 1 tbsp of parsley

• 1 tsp of oregano

• 1 tsp of Garlic Sea Salt

For the steak:

• 2 tbsp of oil

• 10 oz rib eye steak

• 1 tsp of garlic sea salt

• ½ tsp of black pepper

• 1 oz of butter

Why Garlic Sea Salt Works in This Rib-Eye Steak with Chimichurri

Garlic Sea Salt works in this steak recipe because garlic is already a natural match for both beef and chimichurri. It seasons the rib-eye before searing, supports the black pepper and butter, and gives the parsley, oregano, vinegar, and olive oil sauce a savory backbone. Using Garlic Sea Salt in both parts of the recipe keeps the flavor focused and consistent.

Instructions:

• Mix the sauce ingredients together and set aside

• Season the ribeye steak with garlic sea salt and black pepper

• Add oil to a hot pan and cook the steak for 4 minutes on each side (for medium well)

• For the last minute of cooking add in the butter and baste the steak for 30 seconds

• Serve and enjoy!

FAQ:

Q: What salt should I use for rib-eye steak?

A: Use Garlic Sea Salt. It seasons the rib-eye and also supports the parsley, oregano, vinegar, and olive oil in the chimichurri.

Q: Should steak rest before slicing?

A: Yes. Resting helps the juices settle so the steak stays more tender when sliced.

Q: What should I serve with rib-eye and chimichurri?

A: Serve with roasted potatoes, sweet potatoes, salad, grilled vegetables, or crusty bread.