One of my very favorite meals of all time is a delicious steak. Because I love cast iron recipes, I love making cast iron seared ribeye steak. It is a little messier than cooking outside on the grill, but the flavor is amazing! If you’re new to cooking with cast iron, you may want to check out my how to cook steak in a cast iron skillet post.

This cast iron steak is specifically for ribeye steaks, plus a delicious dipping sauce that is similar to the popular Argentinian chimichurri sauce. However, in this case, the ingredients are blended until smooth rather than coarsely chopped.

Cast Iron Ribeye Steak

For this particular steak recipe, we are going to concentrate on the delicious flavor of the steak. If I wasn’t serving this teak with a sauce, I would likely use a steak rub and some Worcestershire sauce because my family really enjoys the flavor. Here, we are only going to use good ol salt and pepper.

I like to use a cast iron grill pan like this one. You will need to heat your grill pan to medium heat and brush with olive oil. Never put meat into a cold pan. You want to hear that sizzle when the meat hit the pan. The olive oil keeps the meat from sticking and making a mess.

How To Cook Ribeye Steak in a Pan

Now, let’s chit chat about how to actually cook the steak in the pan.

The total cook time for any steak will vary depending on a number of factors, including the internal starting temperature and thickness of the steaks, and the desired final cooking temperature.

For best results, remove the steaks from the refrigerator 30 minutes prior to cooking and use an instant read thermometer like this one to determine level of doneness while cooking. As a rule of thumb, remove the steaks from heat when they are approximately 5 degrees below the desired final temperature.

Smooth Chimichurri Sauce for Steaks

For a more traditional chimichurri sauce, briefly pulse the ingredients until just combined or finely chop them by hand for a less homogenous, but equally delicious, result

Here are the ingredients:

2/3 c. extra virgin olive oil, divided 
1/3 c. red wine vinegar 
1 c. fresh flat-leaf parsley
1/3 c. fresh cilantro 
2-3 large cloves fresh garlic, peeled
¼ t. – ½ t. crushed red pepper flakes
½ large organic lemon, washed and sliced*
1 t. ground cumin

*Or use 3 tablespoons fresh lemon juice. If using organic lemons, you can leave the rind on the lemon before processing in a high-powered blender. If not, remove the rind completely prior to using.

To make the sauce:

Combine ½ cup extra virgin olive oil, red wine vinegar, parsley, cilantro, garlic, red pepper flakes, lemon, and ground cumin in a high-speed blender or food processor. Season with salt and black pepper, to taste, and blend until smooth. Taste and adjust seasonings as desired. Set aside.

To cook the steaks:

Heat a cast iron grill over medium heat and brush the surface with half the remaining olive oil. Once the grill is hot, add the steaks. Brush with the remaining olive oil, and season with salt and black pepper, to taste.

Cook steaks over medium heat for approximately 4-5 minutes before turning. Continue cooking for another 4-8 minutes, depending on how well you’d like the steaks done. Check the internal temperature with an instant-read thermometer after 4 minutes to determine final cooking time.

Remove from heat and allow the steaks to rest for 5 minutes before slicing and serving with a drizzle of the green sauce and your choice of sides. Enjoy!

Nothing goes better with steak than potatoes, so serve it with some roasted fingerling potatoes or a yummy baked potato. This is such a delicious meal that looks gourmet, but it so incredibly easy to make at home!

More Cast Iron Skillet Recipes!

Cast Iron Skillet Chicken Fajitas

Crispy Skillet Cajun Chicken Thighs

Roast Chicken in Cast Iron Skillet

Don’t forget to print the recipe down below!

Yield: 2 steaks

Cast Iron Seared Ribeye Steak Recipe

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A delicious ribeye steak cooked in a cast iron grill pan and served with a smooth chimichurri sauce.

Prep Time 5 minutes

Cook Time 15 minutes 10 seconds

Total Time 20 minutes 10 seconds

Ingredients

• 2/3 c. extra virgin olive oil, divided 

• 1/3 c. red wine vinegar 
• 
1 c. fresh flat-leaf parsley

• 1/3 c. fresh cilantro 

• 2-3 large cloves fresh garlic, peeled

• ¼ t. - ½ t. crushed red pepper flakes

• ½ large organic lemon, washed and sliced*

• 1 t. ground cumin
Sea salt and black pepper, to taste

• 2 ribeye steaks (approximately 16 oz.)


• *Or use 3 tablespoons fresh lemon juice. If using organic lemons, you can leave the rind on the lemon before processing in a high-powered blender. If not, remove the rind completely prior to using.

Instructions

1. Combine ½ cup extra virgin olive oil, red wine vinegar, parsley, cilantro, garlic, red pepper flakes, lemon, and ground cumin in a high-speed blender or food processor. Season with salt and black pepper, to taste, and blend until smooth. Taste and adjust seasonings as desired. Set aside.
2. Heat a cast iron grill over medium heat and brush the surface with half the remaining olive oil. Once the grill is hot, add the steaks. Brush with the remaining olive oil, and season with salt and black pepper, to taste.
3. Cook steaks over medium heat for approximately 4-5 minutes before turning. Continue cooking for another 4-8 minutes, depending on how well you’d like the steaks done. Check the internal temperature with an instant-read thermometer after 4 minutes to determine final cooking time.
4. Remove from heat and allow the steaks to rest for 5 minutes before slicing and serving with a drizzle of the green sauce and your choice of sides. Enjoy!

Notes

The green sauce used in this recipe is similar to the popular Argentinian chimichurri sauce. However, in this case, the ingredients are blended until smooth rather than coarsely chopped. For a more traditional chimichurri sauce, briefly pulse the ingredients until just combined or finely chop them by hand for a less homogenous, but equally delicious, result.

The total cook time for this recipe will vary depending on a number of factors, including the internal starting temperature and thickness of the steaks, and the desired final cooking temperature.

For best results, remove the steaks from the refrigerator 30 minutes prior to cooking and use an instant read thermometer (like this one - https://amzn.to/2IqUTFy) to determine level of doneness while cooking. As a rule of thumb, remove the steaks from heat when they are approximately 5 degrees below the desired final temperature.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 941Total Fat: 90gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 70gCholesterol: 66mgSodium: 233mgCarbohydrates: 17gFiber: 5gSugar: 4gProtein: 24g

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