Pan-Seared Chimichurri Ribeye Filet with Herb Butter | Wild Fork
Medium
Prep Time 10 MinCook Time 25 MinServings 4-6
A thick-cut Chimichurri Ribeye Filet, seared to a deep crust and finished with a melting spoonful of chimichurri herb butter. Restaurant-quality, right from your own kitchen.
INGREDIENTS
2 tbsp olive oil
3 tbsp unsalted butter, softened
1 tbsp fresh chimichurri sauce (for the butter)
LET'S GET COOKING!
1) Bring steaks to room temperature & let butter soften, 10 minutes.
2) Mix softened butter with chimichurri sauce; set aside.
3) Heat olive oil in a heavy skillet over high heat until just smoking.
4) Sear steaks 3-4 minutes per side for a deep crust.
5) Reduce heat to medium and continue cooking 4-6 minutes more, flipping occasionally, until internal temp reaches 130°F (medium-rare).
6) Rest 5 minutes, then top with chimichurri butter.