Ribeye Steaks with Cracked Olive Chimichurri Recipe

summary

directions

Season Steaks

1. Season steaks: Pat 1½” bone-in ribeye steak dry, season it all over with salt and pepper. Let sit at room temperature at least 1 hour before cooking.

Make the Cracked Olive Chimichurri

1. Grate 2 garlic cloves in a medium bowl. Cover with 3 tablespoons of red wine vinegar, and let sit while you chop the remaining ingredients.
2. Coarsely chop ⅓ cup hot giardiniera.
3. Finely chop 1 bunch parsley, and coarsely chop 1 bunch chives.
4. Use the side of a knife to crack 22 Castelvetrano olives, releasing and discarding the pits. Tear the olive flesh into bite-sized pieces.
5. Stir the olives, herbs, and ⅓ cup of olive oil into the vinegar mixture. Stir in ⅓ cup of the olive brine. Season the chimichurri with salt and pepper .

Cook the Ribeyes

1. Heat a large skillet over medium-high heat until very hot, about 2 minutes.
2. Drizzle the seasoned steak all over with olive oil, using your fingers to coat the steak evenly.
3. Sear the fat cap of the ribeye first, using tongs to hold the steak on its edge, until the fat turns golden brown, about 2 minutes.
4. Lay the steak on one side and sear until deeply caramelized, resisting the urge to move it around too much (which will inhibit browning), about 3–4 minutes. Flip and sear on the remaining side until well caramelized, 3 minutes longer. If you have an instant-read thermometer, check that the internal temperature reads about 120°F for medium rare. If not, trust the process! Touch the meat! Feel the bounce. This is how you learn to test your meat without a thermometer. Take mental note of the doneness later on and what that felt like in the skillet. You may need to keep cooking it a bit. If so, cook for 30 seconds more on each side until it reaches desired doneness.
5. Transfer the steak to a cutting board to rest, at least 5 minutes and up to 15.
6. Cut the steak away from the bone, and then slice crosswise against the grain. Spoon the chimichurri all over the steak. Finish with flaky sea salt and serve more chimi alongside!

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