Pan-Seared Ribeye with Chimichurri and Roasted Garlic Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared ribeye steak served with vibrant chimichurri sauce and crispy roasted garlic potatoes for a satisfying meal. This american-inspired beef ready in about 50 minutes pairs 10 oz each ribeye steak, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 750 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: 35 min Serves 2 American cuisine 750 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb diced Yukon Gold potatoes with 1 tbsp olive oil, 2 minced garlic cloves, salt, and black pepper. Spread on a baking sheet and roast for 30 minutes until golden and crispy, stirring halfway through.
  2. Step 2: While potatoes roast, combine 3 tbsp olive oil, 2 tbsp red wine vinegar, 4 minced garlic cloves, 1/2 cup chopped parsley, 2 tbsp chopped oregano, 1/4 tsp red pepper flakes, salt, and black pepper in a bowl to make chimichurri sauce; set aside.
  3. Step 3: Pat dry 2 ribeye steaks and season generously with salt and black pepper. Heat a cast iron skillet over medium-high heat and add 1 tbsp olive oil. Sear steaks for 4 minutes on each side for medium-rare, or until desired doneness.
  4. Step 4: Remove steaks from skillet, add 2 tbsp butter and baste steaks for 1 minute. Rest steaks for 5 minutes before serving.
  5. Step 5: Plate steaks with roasted garlic potatoes and spoon chimichurri sauce over top for a fresh, herbaceous finish.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Ribeye with Chimichurri and Roasted Garlic Potatoes take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Ribeye with Chimichurri and Roasted Garlic Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 10 oz each ribeye steak from drying out.

Can I substitute ingredients in Pan-Seared Ribeye with Chimichurri and Roasted Garlic Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Ribeye with Chimichurri and Roasted Garlic Potatoes for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Ribeye with Chimichurri and Roasted Garlic Potatoes?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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