Ribeye Steak Recipe
Served with fries and chimichurri.
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Ingredients
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Ribeye Steak
Fries
Chimichurri
Method
Ribeye Steak
- 1
Prepare the Steak
Take the ribeye steaks out of the refrigerator and let them come to room temperature, about 30 minutes.
- 2
Season the Steak
Pat the steaks dry with paper towels. Season both sides generously with salt and black pepper.
- 3
Cook the Steak
Heat olive oil in a large skillet over medium-high heat until shimmering. Add the steaks and cook for 4-5 minutes on each side for medium-rare, or until desired doneness is reached.
- 4
Rest the Steak
Remove the steaks from the skillet and let them rest for 5-10 minutes before slicing.
Fries
- 5
Prepare the Potatoes
Wash and peel the potatoes. Cut them into thin strips to form fries.
- 6
Soak the Fries
Place the cut fries in a bowl of cold water and soak for at least 30 minutes to remove excess starch.
- 7
Dry the Fries
Drain the soaked fries and pat them dry using paper towels.
- 8
Heat the Oil
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
- 9
Fry the Potatoes
Fry the potatoes in batches for about 5-7 minutes or until golden brown. Remove them and let them drain on paper towels.
- 10
Season the Fries
Sprinkle the fries with salt to taste while they are still hot.
Chimichurri
- 11
Prepare the Ingredients
Finely chop the fresh parsley and fresh oregano. Mince the garlic cloves.
- 12
Mix the Chimichurri
In a bowl, combine the chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well.
- 13
Let it Rest
Allow the chimichurri to sit for at least 15 minutes to let the flavors meld together.