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cast iron skillet with sliced pan seared steak topped with chimichurri sauce

Pan Seared Steak with Chimichurri Sauce

A steak pan seared with garlic and butter topped with chimichurri
4 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 898 kcal


  • Cast iron skillet


  • 1 pound ribeye steak about 1 inch thick
  • 4 garlic cloves
  • ½ cup chimichurri sauce
  • 2 tbsp olive oil
  • 2 tbsp butter unsalted
  • 1 tsp salt
  • 1 tsp pepper


  • On the stove over medium high heat, heat the skillet and oil until hot.
  • While the skillet is heating season the steak with salt and pepper. Once the pan and oil are hot add the steak. It should start sizzling immediately. Cook undisturbed for 5 minutes.
  • After 5 minutes add the garlic cloves and butter and flip the steak. Spoon the melted butter and oil over the top of the steak. Cook for another 5 minutes. With a 1 inch steak 5 minutes per side should get to medium-rare. Cook until the steak is 5°F / 3°C lower than desired temperature. Remove from heat.
  • Allow to rest for 5 minutes or half of the cooking time. Slice and top with chimichurri sauce.


Serving: 1servingCalories: 898kcalCarbohydrates: 5gProtein: 47gFat: 77gSaturated Fat: 26gPolyunsaturated Fat: 5gMonounsaturated Fat: 44gTrans Fat: 0.5gCholesterol: 168mgSodium: 820mgPotassium: 716mgFiber: 1gSugar: 1gVitamin A: 802IUVitamin C: 8mgCalcium: 66mgIron: 5mg
Nutrition Disclaimer*
Keyword 30 min meals, Chimichurri, Ribeye
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