Ribeye With Chimichurri

1. 1

   With a knife, cut cross hatch marks onto the surface of the ribeye.

2. 2

   Season the ribeye with thyme leaves, rosemary leaves, Serrano chili, minced garlic and olive oil. Let it sit on the counter for 1 hr. to infuse and bring the meat to room temperature.

3. 3

   On a large skillet or frying pan, pour in a generous amount of olive oil to coat the pan thoroughly and turn the stove onto medium high

4. 4

   Put in the garlic, rosemary sprig, and thyme sprig into the pan

5. 5

   Sprinkle a good amount of salt and pepper on both sides of the ribeye and rub well.

6. 6

   Cook the ribeye in the pan fronot and back for 5 min. per side. Put the butter into the pan and use a spoon to baste the top of the ribeye with the oils while cooking

7. 7

   With a tong, hold the ribeye onto its side and cook all sides for 4 min. The meat should be about rare-medium rare. Cook longer per preference, but ribeye is best at medium rare.

8. 8

   Take off heat and let it sit on a cutting board or plate for 15 min.

9. 9

   Cut the ribeye into slices

10. 10

    Top with plenty of Chimichurri sauce

11. 11

    Serve directly from cutting board for a more rustic feeling to the fish

* Per serving · 4 servings · Values may vary.