There’s something primal about a perfectly cooked ribeye—that mouthwatering sizzle, the intoxicating aroma of beef meeting flame, and the first cut revealing a rosy interior beneath a textbook crust. Pair it with chimichurri, Argentina’s gift to carnivores everywhere, and you’ve got a meal that makes keto feel less like a diet and more like a luxurious lifestyle choice. This vibrant, herb-packed sauce cuts through the rich marbling of the ribeye with tangy, garlicky perfection that will have you questioning why you ever thought steak needed potatoes in the first place.
The Steak That Changed My Mind
I was never a “sauce on steak” person until a trip to Buenos Aires years ago, where I watched in mild horror as locals slathered perfectly good beef with this green concoction. “Heresy!” thought my purist American brain—until that first bite silenced all objections. The chimichurri didn’t mask the meat; it elevated it. Now it’s become my secret weapon for entertaining. Last month, I served this to my notoriously picky father-in-law, who actually asked for the recipe. If that’s not a culinary victory, I don’t know what is.
Why This Recipe Works
Let’s start with the obvious: ribeye steak is essentially the poster child for keto-friendly eating. It delivers a perfect fat-to-protein ratio with zero carbs, making it the centerpiece of many low-carb lifestyles. But excellent ingredients deserve excellent preparation, and that’s where this recipe shines.
The dry-brining technique—salting the meat in advance—ensures the steak is seasoned all the way through, not just on the surface. This method also helps the meat retain moisture during cooking, resulting in a juicier final product. The high-heat searing method creates a flavorful crust through the Maillard reaction (that’s food science for “delicious brown bits”) while keeping the interior tender.
As for the chimichurri, it’s practically a nutritional powerhouse disguised as an indulgence. Fresh herbs provide negligible carbs while delivering massive flavor, and the olive oil adds heart-healthy fats that complement the beef perfectly. Unlike many commercial steak sauces loaded with hidden sugars, this homemade version keeps carbs to an absolute minimum while maximizing taste.
Ingredients
For the Steak:
- 2 ribeye steaks (1½ inches thick, about 12-16 oz each)
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons avocado oil or tallow
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 2 sprigs fresh thyme
For the Chimichurri Sauce:
- 1 cup fresh parsley leaves, tightly packed
- ¼ cup fresh oregano leaves (or 1 tablespoon dried)
- 4 garlic cloves
- 1 small shallot, roughly chopped
- 1 tablespoon red pepper flakes (adjust to taste)
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
For the Steak:
Pat steaks dry with paper towels. Season generously on all sides with kosher salt and black pepper. Place on a wire rack over a baking sheet and refrigerate uncovered for at least 2 hours, preferably overnight. This dry-brining process helps develop flavor and texture.
Remove steaks from refrigerator 45-60 minutes before cooking to allow them to come to room temperature.
Preheat a cast-iron skillet over high heat until smoking hot, about 5 minutes.
Add avocado oil to the skillet. When oil is shimmering, carefully place steaks in the pan, laying them away from you to avoid oil splatter.
For medium-rare: Sear steaks for 3-4 minutes without moving them to develop a rich crust. Flip and sear the other side for 3-4 minutes.
Reduce heat to medium. Add butter, garlic cloves, and thyme sprigs to the pan. When butter melts, tilt the pan slightly and use a spoon to baste the steaks with the aromatic butter for about 1-2 minutes.
Check internal temperature with a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Remember the temperature will rise about 5 degrees during resting.
Transfer steaks to a cutting board and let rest for 10 minutes before slicing to allow juices to redistribute.
For the Chimichurri Sauce:
While steaks are resting, prepare the chimichurri. In a food processor, combine parsley, oregano, garlic, shallot, and red pepper flakes. Pulse until finely chopped but not puréed.
Transfer herb mixture to a bowl and add olive oil, red wine vinegar, lemon juice, salt, and pepper. Stir to combine.
Let the sauce sit for at least 10 minutes before serving to allow flavors to meld. (The sauce will actually taste even better if made a few hours ahead.)
Slice steaks against the grain and serve with generous spoonfuls of chimichurri sauce on top or alongside.
Tips and Variations
Steak Selection: While ribeye is the star here, this preparation works beautifully with strip steak, sirloin, or even a cheaper cut like flank steak (though cooking times will vary).
Heat Level: Adjust the red pepper flakes in the chimichurri according to your spice preference. For a milder sauce, reduce to ½ teaspoon; for more heat, add a fresh jalapeño to the processor.
Herb Substitutions: Don’t have fresh oregano? Substitute with cilantro for a different but equally delicious flavor profile. Or add a handful of fresh mint leaves for a surprising twist.
Outdoor Grilling: This recipe adapts perfectly to an outdoor grill. Prepare a two-zone fire (hot and medium sides), sear on the hot side, then finish on the medium side.
Leftover Chimichurri: Store extra sauce in an airtight container in the refrigerator for up to 5 days. It’s excellent on eggs, grilled vegetables, or even as a marinade for chicken.
Accompaniments: Serve with simple keto sides like grilled asparagus, cauliflower mash, or a fresh green salad with avocado.
Nutritional Information (Per Serving, Makes 2 Servings)
- Calories: 850
- Net Carbs: 3g
- Protein: 52g
- Fat: 69g
- Fiber: 1g
Nutritional values are approximate and may vary based on exact ingredients and portions.
The Steak of Your Dreams Awaits
There’s something deeply satisfying about mastering the perfect steak—that moment when you cut into it and find it cooked exactly to your preference, then enhance each bite with the bright, herbaceous punch of freshly made chimichurri. It’s a simple pleasure that requires no special equipment or chef training, just good ingredients and a little patience.
Have you tried making chimichurri before? Are you a purist who prefers steak unadorned, or do you love experimenting with different accompaniments? Leave a comment below sharing your favorite way to enjoy ribeye, or let me know if you gave this recipe a try! And for more keto-friendly ways to enjoy classic dishes, be sure to check out our other protein-forward recipes here on The Ketovore.
