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Pan-Seared Dry-Aged Bone-In Ribeye with Cilantro Chimichurri

Chef John Cuevas

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!

Pan-Seared Dry-Aged Bone-In Ribeye with Cilantro Chimichurri

Ingredients

    Chimichurri

    • 1/4 cup red onion
    • 2 garlic cloves
    • 1 tablespoons fresh red chili (serano, fresno or red jalapeno)
    • 1 cup cilantro, packed (about 1 bunch, leaves and thin stems)
    • 1/2 cup flat-leaf parsley, packed
    • 2 tablespoons fresh oregano
    • 3 tablespoons fresh lime juice
    • 2 tablespoons red wine vinegar
    • 3/4 cup olive oil
    • 1 teaspoon kosher salt
    • 1 teaspoon pepper

    Pan-Seared Ribeye

    • 1 American Wagyu Dry-Aged ribeye steak
    • 3 cloves of garlic
    • 4 to 8 sprigs of thyme
    • 4 ounces butter
    • 2 ounces of grapeseed oil
    • 1 teaspoon kosher salt
    • 1 teaspoon pepper

    Directions

      Chimichurri

      1. Rough chop the red onion, garlic and fresh chili. Place in a food processor and pulse several times until finely and uniformly chopped.

      2. Add cilantro, parsley and oregano; pulse again until uniformly chopped, not too fine.

      3. 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

      1. On a cutting board, season the Ribeye heavily with salt and pepper.

      2. Place a sauté or cast iron pan over high heat. Add grapeseed oil and heat until smoking. Turn down heat to medium.

      3. Add seasoned ribeye to the pan and sear for 8 minutes on each side.

      4. Leave the meat in the pan and transfer to a preheated, 400°F oven. Finish cooking to Rare at 120°F.

      5. 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.

      6. Remove from the pan and let the meat rest for 4 minutes.

      7. Slice the meat and move to your serving platter. Top with Chimichurri sauce.