Description
A perfectly seared ribeye steak paired with a bright chimichurri and crispy potato wedges, ideal for weeknights or impressing guests.
Ingredients
- 1 large ribeye steak (about 1 to 1¼ lb / 450–570 g), 1–1.5 inches thick
- 2–3 tablespoons neutral oil for searing (canola, grapeseed, or light olive oil)
- Salt and freshly ground black pepper
- 4 medium potatoes (russet or Yukon), cut into wedges (about 1 lb / 450 g)
- 2 tablespoons olive oil (for wedges)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Optional: pinch of cayenne or smoked paprika for heat
- 1 cup packed cilantro leaves, chopped (about 1 large bunch)
- 2–3 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 tablespoons red wine vinegar (or lime juice for a brighter touch)
- 1/3 to 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- Optional: 1 small shallot finely chopped or 1/4 tsp red pepper flakes
Instructions
- Preheat your oven to 400°F (200°C).
- Toss potato wedges with 2 tablespoons olive oil, garlic powder, onion powder, paprika, salt, and pepper. Spread on a baking sheet.
- Roast for 25–30 minutes, turning once halfway, until golden and crisp.
- While potatoes roast, make the chimichurri by combining cilantro, garlic, cumin, vinegar, and olive oil. Season with salt and pepper.
- Bring the ribeye to room temperature for 20–30 minutes and pat dry. Season both sides with salt and pepper.
- Heat a skillet over high heat and add 1–2 tablespoons of neutral oil.
- Sear the steak undisturbed for about 4–5 minutes per side for medium-rare.
- Remove the steak and let it rest for 5–10 minutes.
- Slice the steak against the grain, spoon chimichurri over, and serve with the roasted wedges.
Notes
Chimichurri can be made in advance and improves in the fridge. Use an instant-read thermometer for accurate doneness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Roasting
- Cuisine: Argentinian