Generously season both sides and the edges of the steak with the kosher salt, pressing it lightly into the meat. Sprinkle coarsely ground black pepper on both sides just before cooking.

Preheat pan

Place a heavy cast-iron skillet over high heat and heat until very hot and just beginning to smoke, about 5 minutes. Alternatively, preheat a grill to high.

Sear

Add the neutral oil to the hot skillet and swirl. Place the steak in the skillet and let it sear undisturbed for 2½–3 minutes to develop a deep brown crust. Flip and sear the other side 2½–3 minutes for medium-rare (adjust time ±1 minute for thickness or desired doneness).

Baste

Reduce heat to medium-high. Add the butter, smashed garlic cloves and herb sprigs to the pan. Tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the steak continuously for 1–2 minutes to build flavor and finish cooking. For a grill, move steak to a cooler zone and baste with melted butter and herbs in a heatproof brush or spoon.

Check doneness & rest

Check internal temperature with an instant-read thermometer: 125°F (52°C) for medium-rare, 135°F (57°C) for medium. Remove steak when it is 5°F (3°C) below target (carryover cooking). Transfer to a cutting board and tent loosely with foil; rest 7–10 minutes.

Slice & serve

Slice the ribeye against the grain into ½"–¾" slices. Spoon a few tablespoons of chimichurri over the steak or serve chimichurri on the side. Optionally sprinkle a small pinch of flaky sea salt before serving.

Gaucho Chimichurri

Prep herbs and garlic: Finely chop the parsley, cilantro (if using) and oregano leaves. Mince the garlic very fine.

Combine: In a medium bowl, mix the chopped herbs, minced garlic, red wine vinegar, lemon juice, crushed red pepper flakes, kosher salt and black pepper.

Emulsify: Slowly whisk in the extra-virgin olive oil until the sauce is combined but still loose. Taste and adjust: add more salt, vinegar or lemon if you prefer brighter acidity, or a touch more oil if it’s too sharp.

Rest: Let the chimichurri sit at room temperature for at least 15 minutes to let flavors meld. It can be made up to 24 hours ahead and refrigerated; bring back to room temperature before serving and stir again.