Garlic Rosemary Ribeye with Chimichurri Sauce

A Juicy, Flavor-Packed Steak You Can Make at Home

If you're craving that bold, steakhouse flavor but want to stay in your kitchen slippers, this Garlic Rosemary Ribeye with Chimichurri is about to become your go-to recipe. Perfectly seared, basted in garlic herb butter, and topped with a vibrant chimichurri, this dish proves you don’t need a reservation to eat like royalty.

Whether it's for a weekend dinner, a date night in, or you're just in the mood to treat yourself — this recipe delivers.

Why This Ribeye Recipe Works

• Simple technique, major flavor: A hot sear, a butter baste, and rest time make all the difference.

• Versatile: Works just as well on a grill or cast iron skillet.

• Chimichurri magic: Bright, garlicky, and herb-forward — the perfect contrast to the richness of the steak.

• Better than takeout: Done in under 30 minutes with ingredients you already have.

How to Cook the Perfect Ribeye

1. Bring steak to room temp for 30 minutes. Pat dry and season generously on both sides with salt and pepper.

2. Heat your skillet until smoking hot. Add oil and sear the ribeyes for 2–3 minutes per side without moving them.

3. Add butter, garlic, and rosemary. Reduce heat to medium and baste the steaks with the garlic herb butter for 1–2 minutes.

4. Check internal temp:

   • Rare: 120–125°F

   • Medium rare: 130–135°F

   • Medium: 140–145°F

5. Rest for 10 minutes before slicing against the grain.

How to Make Chimichurri

1. Mix parsley, oregano, garlic, and red pepper flakes in a bowl.

2. Add red wine vinegar, salt, and pepper.

3. Stir in olive oil until the sauce is shiny and spoonable.

4. Let sit for 10–15 minutes to let flavors meld.

👉 Pro tip: It’s even better the next day.

What to Serve With Ribeye

This steak pairs beautifully with:

• Truffle mashed potatoes

• Roasted veggies (rainbow carrots or Brussels sprouts)

• Crispy smashed potatoes

• Crusty artisan bread to soak up that chimichurri

Pair it with a bold red wine like Cabernet Sauvignon or Malbec for the ultimate dinner.

This Garlic Rosemary Ribeye with Chimichurri is one of those recipes that looks fancy, tastes incredible, and makes you feel like a total pro in the kitchen. It’s bold, buttery, herbaceous, and absolutely unforgettable.

Whether you’re feeding someone special or just spoiling yourself — this is the meal that makes staying in feel like going out.

Don’t Forget:

Save this recipe for your next steak night and tag @homecookblog if you make it — I’d love to see your version!

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Garlic Rosemary Ribeye with Chimichurri Sauce

Yield 2-4

Author Kim Alexander

Prep time

15 Min

Cook time

15 Min

Total time

30 Min

Cook modePrevent screen from turning off

Ingredients

For the Ribeye:

• 2 ribeye steaks (1–1.5 inches thick)
• Kosher salt, to taste
• Freshly cracked black pepper
• 2 tbsp high-heat oil (avocado or canola)
• 3 tbsp unsalted butter
• 4 cloves garlic, smashed
• 2–3 sprigs fresh rosemary (or thyme)

For the Chimichurri:

• 1 cup flat-leaf parsley, finely chopped
• 2 tbsp fresh oregano (or 1 tsp dried)
• 3–4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup olive oil
• 2 tbsp red wine vinegar
• Salt and pepper, to taste
• Optional: squeeze of lemon juice

Instructions

1. Bring steaks to room temperature for 30 minutes.
2. Pat dry and season generously with salt and pepper.
3. Heat skillet over high heat until very hot.
4. Add oil, then sear steaks 2–3 minutes per side (don’t move them while searing).
5. Reduce heat to medium.
6. Add butter, garlic, and rosemary to pan.
7. Tilt the pan and baste the steaks for 1–2 minutes with the melted butter.
8. Rare: 120–125°F/Medium Rare: 130–135°F/Medium: 140–145°F
9. Rest steaks for 10 minutes before slicing.

Make the Chimichurri:

1. In a bowl, mix parsley, oregano, garlic, and red pepper flakes.
2. Add vinegar, salt, and pepper.
3. Stir in olive oil and let sit 10–15 minutes.
4. Slice steak against the grain.
5. Spoon chimichurri on top or serve on the side.

Notes

 Pro Tip:

Make extra chimichurri — it’s amazing on roasted potatoes, grilled chicken, or even eggs the next morning!

Nutrition Facts

Calories

1202

Fat

104 g

Sat. Fat

33 g

Carbs

20 g

Fiber

4 g

Net carbs

16 g

Sugar

1 g

Protein

50 g

Sodium

344 mg

Cholesterol

184 mg

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