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Ribeye cap with chimichurri garnished with cilantro on a plate

Ribeye Caps with Chimichurri

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  • Author: Jackie Shao
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings 1x


These cast iron ribeye caps with chimichurri use the best part of the beef and paired with a flavorful easy herb sauce.


Units Scale

For the Chimichurri:

  • 1 cup of packed cilantro
  • 1 cup of packed parsley
  • 1/4 small red onion, about 1/4 cup
  • 3 cloves of garlic
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flake
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon kosher salt
  • Black pepper
  • 1/3 cup olive oil

For the Steak:

  • 2.5 lbs ribeye caps (3 pieces)
  • kosher salt


For the Chimichurri:

For the Ribeye Caps:


  • You can cook the steak with your favorite cut (NY Strip, Skirt Steak, etc), and without a sous vide. If you prefer not to sous vide, sear each side until golden brown (about 3-4 minutes), then finish in the oven at 400 F until the interior reaches 135F.
  • Pair with crispy fried potatoes, roasted fall vegetables, and my autumn salad with maple balsamic dressing for a complete easy gourmet dinner party.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: entertaining made easy
  • Method: Stove-top, sous vide
  • Cuisine: American