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Ribeye Steak with Chimichurri

Ribeye Steak with Chimichurri

30 minadvanced
high-protein
keto
pro-chef
authentic

by Mr. Lin’s Kitchen · 4/7/2026

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Instructions

  1. 1

    Remove steak from fridge 30 minutes before cooking. Season generously with salt and pepper.

  2. 2

    Sear in a very hot cast iron pan with oil, 3–4 minutes per side for medium-rare. Rest 5 minutes.

  3. 3

    For chimichurri: blend parsley, oregano, garlic, vinegar, oil, and chili until roughly combined. Season.

  4. 4

    Slice steak against the grain. Spoon chimichurri over and serve immediately.

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Ingredients

Scale
x
Protein
300g each
ribeye steak
Garnish
g
fresh parsley
Sauce & liquid
tbsp
red wine vinegar
approx. 1/6 cup / 44 ml
ml
olive oil
approx. 0.3 cups / 2.7 fl oz
Seasoning
g
fresh oregano
cloves
garlic cloves
tsp
red chili flakes

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