Argentine-Style Beef Steak with Lemon-Parsley Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Perfectly seared ribeye steaks served with a vibrant lemon-parsley sauce, inspired by traditional Argentinean flavors. This Argentinean-inspired beef recipe, ready in about 35 minutes, pairs ribeye steak, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 2 Argentinean cuisine 500 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Season 2 (8-ounce) ribeye steaks with 1 teaspoon kosher salt and 1/2 teaspoon black pepper on both sides. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add steaks to skillet and cook for 4-5 minutes per side for medium-rare (adjust for desired doneness), then transfer to a plate and let rest for 5 minutes.
  3. Step 3: Add 1 tablespoon unsalted butter to the same skillet over medium heat; stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Add 1/4 cup finely chopped fresh parsley, 1 lemon zested and juiced, 1/2 cup beef broth, and 1/4 cup heavy cream; simmer for 3-4 minutes until sauce thickens slightly and coats the back of a spoon.
  4. Step 4: Slice rested steaks and drizzle with the lemon-parsley sauce before serving.

Related recipes