Ribeye Steak Recipe
Served with chimichurri and roasted potatoes
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Ingredients
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Steak
Chimichurri
Roasted Potatoes
Method
Steak Preparation
- 1
Prepare the Steak
Take the ribeye steaks out of the refrigerator and allow them to come to room temperature for about 30 minutes.
- 2
- 3
- 4
Rest the Steak
Remove the steaks from the heat and let them rest for 5 minutes before slicing.
Chimichurri Preparation
- 5
Combine Ingredients
In a bowl, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt.
- 6
Mix Well
Stir the mixture until all ingredients are well combined. Adjust seasoning to taste.
- 7
Set Aside
Let the chimichurri sit for at least 10 minutes for flavors to meld before serving.
Roasted Potatoes Preparation
- 8
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 9
Prepare the Potatoes
In a large bowl, toss the halved baby potatoes with olive oil, salt, black pepper, and chopped rosemary until well coated.
- 10
Roast the Potatoes
Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes or until golden and tender, shaking the pan halfway through.
