Ribeye Steak with Chimichurri

Remove steak from fridge 30 minutes before cooking. Season generously with salt and pepper.

Sear in a very hot cast iron pan with oil, 3–4 minutes per side for medium-rare. Rest 5 minutes.

For chimichurri: blend parsley, oregano, garlic, vinegar, oil, and chili until roughly combined. Season.

Slice steak against the grain. Spoon chimichurri over and serve immediately.