INGREDIENTS

• 1 Blackwell Angus beef ribeye steak
• 1⁄4 cup olive oil
• Salt and pepper to taste
• 1 stick of butter
• Chimichurri sauce (see below)

• 1 garlic clove, peeled
• 1⁄2 cup fresh parsley, chopped
• 1⁄2 cup fresh cilantro
• 1⁄4 cup green onions, chopped
• 3 tablespoons red wine vinegar
• 3 tablespoons olive oil
• Pinch of salt and pepper

INSTRUCTIONS

1. Pat steak dry with paper towels.
2. Brush steak with olive oil and season with salt and pepper.
3. Rub the surface of the grill pan with butter.
4. Place ribeye on a hot grill pan with tongs, pressing down for great grill marks. Cook on one side for 1 minute and 45 seconds, then rotate the steak 90 degrees. After 2 minutes, flip the steak and cook for an additional 1 minute and 45 seconds. Rotate 90 degrees and finish cooking for 2 minutes. Ensure the steak is cooked until its internal temperature reaches 145°F on a meat thermometer for medium doneness, before removing from grill.
5. Let steak rest for 7-10 minutes.
6. Add all the chimmichurri ingredients into a food processor and pulse until smooth.
7. Drizzle chimmichurri sauce atop rested steak.