Cast Iron Ribeye Steak with Green Herb Sauce

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Cast Iron Ribeye Steak served with a green herb sauce, will leave you with the feeling that this is the only steak recipe you will ever make again!

If you’ve never made a steak on a cast-iron grill before, then you really don’t know what you are missing. The heat from the grill not only sears the meat, but it cooks up a really juicy steak too.

A plate with sliced ribeye steak, with potatoes on the side and green herb sauce in a small pot next to the plate. Text overlay says"Cast Iron Seared Ribeye Steaks". Similar photos of the recipe from various angles are used throughout but with different text overlays unless otherwise described.

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Cast Iron Ribeye Steak

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.

Ribeye steak is one of the tastiest and succulent cuts of steak. With a rich marbling of fat, this guarantees that the meat will be juicy and full of flavor.

The green sauce used in this recipe is similar to the popular Argentinian chimichurri sauce, made with fresh herbs, garlic, lemon, oil, and vinegar.





The perfectly cooked steak is sliced and served with the green herb sauce drizzled on top with your choice of sides. We’ve paired it simply with baby potatoes.

Plated steak as previously described, as well as a photo of a raw steak cooking in a cast-iron skillet. Text overlay says"Cast-Iron Ribeye Steak".

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online. The complete list of ingredients with measurements is found in the recipe card.

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

Green Herb Sauce for Steak
Green Herb Sauce for Steak

More Recipes Using Steak

One of the hero ingredients in this dish is steak, so here are some more recipes using the same:

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Cast Iron Ribeye with Green Herb Sauce and Potatoes

Recipe Tips

  • The total cook time for this recipe will vary depending on a number of factors, including the internal starting temperature and thickness of the steaks, and the desired final cooking temperature.
  • For best results, remove the steaks from the refrigerator 30 minutes prior to cooking and use an instant-read thermometer to determine the level of doneness while cooking. As a rule of thumb, remove the steaks from heat when they are approximately 5 degrees below the desired final temperature.
  • It is very important to keep the cooking temperature high. If it’s too low, moisture escapes and makes the steak tough.
  • Do NOT turn the steak constantly which makes timing impossible to calculate – once is enough. Avoid pressing down on a steak as this expresses moisture.
  • Leave the steak to rest on a warm (not hot plate) for 3-5 minutes before enjoying. Resting the steak causes the juices to sink back into the meat making it more tender.
  • Here is a handy temperature chart for beef to use as a guideline.
  • The herb sauce in the recipe is blended until smooth rather than coarsely chopped in a traditional chimichurri. For a more traditional chimichurri-style sauce, briefly pulse the ingredients until just combined or finely chop them by hand for a less homogenous, but equally delicious, result.

How Do I Make Cast Iron Ribeye Steak?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

Cast Iron Ribeye with Green Sauce

Cast Iron Ribeye with Green Sauce

Yield: 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Cast Iron Ribeye Steak served with a green herb sauce, will leave you with the feeling that this is the only steak recipe you will ever make again!

Ingredients

  • ⅔ cup extra virgin olive oil, divided
  • ⅓ cup red wine vinegar
  • 1 cup fresh flat-leaf parsley
  • ⅓ cup fresh cilantro
  • 2-3 large cloves fresh garlic, peeled
  • ¼ tsp - ½ tsp crushed red pepper flakes
  • ½ large organic lemon, washed and sliced*
  • 1 tsp ground cumin
  • Sea salt and black pepper, to taste
  • 2 (8oz/225g) ribeye steaks

Instructions

  1. Combine ½ cup of the extra virgin olive oil, red wine vinegar, parsley, cilantro, garlic, red pepper flakes, lemon, and ground cumin in a high-speed blender or food processor. Season with salt and black pepper, to taste, and blend until smooth. Taste and adjust seasonings as desired. Set aside.

    Making the Green Sauce in a Blender

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  2. Heat a cast-iron grill over medium heat and brush the surface with half the remaining olive oil. Once the grill is hot, add the steaks. Brush with the remaining olive oil, and season with salt and black pepper, to taste.

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  3. Cook steaks over medium heat for approximately 4-5 minutes before turning. Continue cooking for another 4-8 minutes, depending on how well you’d like the steaks done. Check the internal temperature with an instant-read thermometer after 4 minutes to determine the final cooking time.

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  4. Remove from heat and allow the steaks to rest for 5 minutes.

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  5. Slice to serve with a drizzle of the green sauce and your choice of sides. Enjoy!

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Notes

*Or use 3 tablespoons fresh lemon juice. If using organic lemons, you can leave the rind on the lemon before processing in a high-powered blender. If not, remove the rind completely prior to using.

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Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 988Total Fat: 94gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 70gCholesterol: 107mgSodium: 239mgCarbohydrates: 7gFiber: 3gSugar: 1gProtein: 31g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Make It A Full Meal!

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