Cast Iron Ribeye with Green Sauce

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.

For best results, remove the steaks from the refrigerator 30 minutes prior to cooking and use an instant read thermometer (like this one Digital Instant Read Meat Thermometer

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.

[tasty-recipe id=”16900″]

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Here is a handy temperature chart for beef to use as a guideline:

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