Garlic Herb Butter Steak with Chimichurri: A Juicy, Flavor-Packed Masterpiece

Image Source: @raisingthehomies via Black Foodie Finder IG Reel

A Steak That Speaks Soul: Introduction

This garlic herb butter steak topped with a punchy chimichurri sauce isn’t just a meal—it’s a statement. From the sizzle of that premium ribeye in a cast iron skillet to the aromatic mix of rosemary, mint, and golden butter, this dish is rooted in technique and flavor. What sets it off, though? That chimichurri.

Cooking a proper steak is an art, and this recipe breaks it down step-by-step—just like how our folks pass down the real ones. This one’s for the people who believe food should speak to the soul, not just fill the plate. It’s giving flavor, texture, and flair—and once you make it, you’ll never settle for less again.

What You Need: Ingredients List

For the Steak:

• 1 thick-cut ribeye steak (room temperature)
• Kosher salt
• Freshly ground black pepper
• 3-4 tablespoons neutral oil (like canola or avocado oil)
• 3 tablespoons Kerrygold Pure Irish Butter
• 3-4 cloves garlic, smashed
• Fresh rosemary
• Fresh mint

For the Chimichurri:

• ½ cup fresh parsley, finely chopped
• ½ cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1 small red bell pepper, finely chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• ¼ cup olive oil
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• Pinch of sugar
• Salt and pepper to taste

Step-by-Step Instructions

1. Bring the Steak to Room Temperature

Leave your ribeye on the counter for about 30–45 minutes until the fat softens and the chill is gone. This ensures even cooking and maximizes that juicy interior.

2. Season It Simple

Generously coat both sides of the steak with kosher salt and black pepper. Don’t overcomplicate it—this allows the beef’s natural flavor to shine through.

3. Get That Pan Screaming Hot

Heat a cast iron skillet over high heat. Add the neutral oil and wait until it shimmers. The pan should be smoking hot—that’s key to creating a crust.

4. Sear and Let It Be

Lay the steak down and do not touch it. Let it sear for 2–3 minutes until a deep golden-brown crust forms. Flip and do the same on the other side.

5. Butter Baste with Aromatics

Add butter, smashed garlic, rosemary, and mint to the skillet. Tilt the pan and spoon the melted butter over the steak continuously for 1–2 minutes per side. Flip in 1-minute intervals to lock in flavor and even cooking.

6. Rest Like a Pro

Transfer steak to a cutting board and let it rest for at least 10 minutes. This helps the juices redistribute, keeping every bite tender and flavorful.

7. Make the Chimichurri

In a bowl, combine parsley, cilantro, garlic, red bell pepper, red wine vinegar, lemon juice, oregano, red pepper flakes, and a pinch of sugar. Slowly drizzle in olive oil while stirring. Season with salt and pepper to taste. Let it sit while your steak rests to deepen the flavors.

8. Slice and Serve

Slice the steak against the grain. Spoon the chimichurri generously over the top. Serve hot—and don’t forget to admire your masterpiece before you devour it.

Beautifully seared and basted steak topped with vibrant chimichurri.

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Pro Tips to Elevate Your Steak Game

Let’s keep it real: the difference between a “meh” steak and a showstopper is the technique. Always bring your steak to room temp before searing. A cold steak won’t cook evenly, and you’ll miss out on that caramelized crust.

Don’t rush the rest. Even after the steak leaves the pan, it’s still cooking. Give it time to finish off the heat and soak up those buttery aromatics. And that chimichurri? Make extra. It hits on chicken, fish, or even roasted veggies. Elevate every bite with that fresh herb brightness.

About the Creator

This fire recipe is brought to you by @raisingthehomies, a creator known for putting real flavor and finesse into everyday meals. With a focus on soul, culture, and technique, they show us how to do it right—no shortcuts.
Follow them on Instagram: @raisingthehomies

Embedded Video

Watch the full recipe video on IG