Pan-Seared Dry-Aged Bone-In Ribeye with Cilantro Chimichurri
Servings
2
Prep Time
20 minutes
Cook Time
30 minutes
Get ready to indulge in this Pan-Seared Dry-Aged Bone-In Ribeye, where rich American Wagyu meets a bright cilantro chimichurri. Each tender bite offers a perfect balance of savory and fresh flavors, making this dish a true celebration of quality ingredients. Perfect for special moments shared around the table!
Chef John Cuevas
Ingredients
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1/4 cup red onion
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2 garlic cloves
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1 tablespoons fresh red chili (serano, fresno or red jalapeno)
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1 cup cilantro, packed (about 1 bunch, leaves and thin stems)
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1/2 cup flat-leaf parsley, packed
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2 tablespoons fresh oregano
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3 tablespoons fresh lime juice
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2 tablespoons red wine vinegar
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3/4 cup olive oil
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1 teaspoon kosher salt
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1 teaspoon pepper
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1 American Wagyu Dry-Aged ribeye steak
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3 cloves of garlic
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4 to 8 sprigs of thyme
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4 ounces butter
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2 ounces of grapeseed oil
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1 teaspoon kosher salt
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1 teaspoon pepper
Chimichurri
Pan-Seared Ribeye
Directions
Chimichurri
Rough chop the red onion, garlic and fresh chili. Place in a food processor and pulse several times until finely and uniformly chopped.
Add cilantro, parsley and oregano; pulse again until uniformly chopped, not too fine.
Place this in a medium bowl, stir in lime juice, vinegar, salt, pepper. While stirring, pour in the 1/2 cup of olive oil. Add the remaining 1/4 cup a little at a time, creating your desired consistency.
Pan-Seared Ribeye
On a cutting board, season the Ribeye heavily with salt and pepper.
Place a sauté or cast iron pan over high heat. Add grapeseed oil and heat until smoking. Turn down heat to medium.
Add seasoned ribeye to the pan and sear for 8 minutes on each side.
Leave the meat in the pan and transfer to a preheated, 400°F oven. Finish cooking to Rare at 120°F.
Move the pan back to the flame and add garlic, thyme and butter. Spoon the melted butter over the meat a few times to coat the meat on both sides.
Remove from the pan and let the meat rest for 4 minutes.
Slice the meat and move to your serving platter. Top with Chimichurri sauce.