Make This Ribeye With Chimichurri Sauce For Dinner Tonight

This delicious ribeye steak with cannabutter is the perfect addition to your recipe list. Searing the steak in butter brings out flavors, just make sure to add the butter in the cast iron skillet before you get it to high heat. You can also add rosemary and other herbs if you prefer.

DifficultyIntermediate

🍍INGREDIENTS🍍

chimichurri sauce:

1 shallot

1 tsp red chili flakes or 1 chopped jalapeno pepper

34 chopped garlic

½ cup red wine vinegar

1 tsp kosher salt (or more if you need :P)

½ cup chopped cilantro

¼ cup chopped parsley

2 tbsp chopped oregano

¾ cup olive oil

ribeye:

2 ribeye steaks

2 tbsp cannabutter

3 tbsp olive oil

kosher salt and black pepper

🍍DIRECTIONS🍍

for the chimichurri sauce:

Combine shallot, chili, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes

Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil.

Transfer chimichurri to a bowl, season with salt and pepper.

for the ribeye:

Heat the oven to 500F degrees.

Bring the steak to room temperature. Rub the steaks with salt and pepper. Coat them lightly with oil.

Add the cannabutter to the skillet and place on the range over high heat

Place the steak in the middle of the skillet. Cook for 30 seconds without moving. Turn with tongs and cook for another 30 seconds. Spoon over the butter onto the steak.

Put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This is for medium-rare steak, cook longer if you prefer.)

Rest for five minutes before serving. Cut steaks against the grain into slices about 1/2 inch thick and transfer to individual plates. Serve topped with more cannabutter if you want, and the chimichurri.

Ingredients