Description
A foolproof method to cook juicy ribeye steaks in the oven, seasoned with garlic and herbs, paired with a zesty chimichurri sauce.
Ingredients
Scale
- 2 ribeye steaks (1 ½” – 2″ thick)
- 8 sprigs thyme (divide into 2 sprigs per side)
- 8 cloves garlic (peeled and smashed)
- 1 teaspoon sea salt (divided or more to taste)
- Compound butter (sliced)
- ½ cup chimichurri sauce
- 1 pound campari tomatoes
- 1 ½ tablespoons olive oil
- ½ teaspoon sea salt (for tomatoes)
Instructions
- Preheat your oven to 450°F (232°C).
- Take your ribeye steaks out of the fridge about 30 minutes before cooking.
- Season the steaks with salt on both sides.
- Smash your garlic cloves with the flat side of your knife.
- Heat a skillet and add 1 tablespoon of olive oil over medium-high heat.
- Add your seasoned ribeye steaks to the hot skillet and sear for 3-4 minutes on one side.
- Flip the steaks over, add garlic and thyme, and place a slice of compound butter on each steak.
- Transfer the skillet to the oven and roast the steaks for 5-10 minutes depending on preferred doneness.
- Let the steak rest for 10 minutes after removing from the oven.
- Toss the campari tomatoes with olive oil and sea salt, and roast in the oven for 10-15 minutes.
Notes
Serve with chimichurri sauce and roasted tomatoes for the ultimate flavor combination.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sides
- Calories: 490
- Sugar: 3g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 12g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 100mg
Keywords: ribeye steak, oven steak, chimichurri, steak recipe, gourmet dinner