This ribeye steak recipe features a delicious onion chimichurri sauce. The steak is dry brined overnight and then cooked slowly in the oven before searing for a perfect crust. The chimichurri sauce is made with fresh herbs and spices, making it a flavorful topping for the steak.
1: Dry brine the ribeye steak overnight by sprinkling coarse salt on both sides and refrigerate, uncovered, on a grate.
2: The next day, drizzle olive oil on top of the steak and season with coarse black pepper.
3: Place the steak in the oven set at 265°F until internal temperature reaches 115°F.
4: Remove the steak and cover it to rest for 10 minutes.
5: While the steak is resting, prepare the chimichurri sauce by blending parsley, cilantro, diced red onion, minced garlic, dried oregano, olive oil, red wine vinegar, salt, pepper, and red pepper flakes in a food processor.
6: After resting, sear the steak in a hot cast iron skillet for 1 and 1/2 minutes on each side.
