Ribeye With Chimichurri

• 1 ribeye Bone-in, 2 in. thick
• 3 tablespoons olive oil plus more for cooking the Ribeye
• 7 garlic cloves 4 minced, 3 smashed
• 2 sprigs rosemary
• 2 tablespoons thyme leaves and 4 sprigs of thyme
• 2 tablespoons butter
• 1 serrano chili minced
• salt
• black pepper
• chimichurri sauce see my other recipes

1. With a knife, cut cross hatch marks onto the surface of the ribeye.
2. Season the ribeye with thyme leaves, rosemary leaves, Serrano chili, minced garlic and olive oil. Let it sit on the counter for 1 hr. to infuse and bring the meat to room temperature.
3. On a large skillet or frying pan, pour in a generous amount of olive oil to coat the pan thoroughly and turn the stove onto medium high
4. Put in the garlic, rosemary sprig, and thyme sprig into the pan
5. Sprinkle a good amount of salt and pepper on both sides of the ribeye and rub well.
6. Cook the ribeye in the pan fronot and back for 5 min. per side. Put the butter into the pan and use a spoon to baste the top of the ribeye with the oils while cooking
7. With a tong, hold the ribeye onto its side and cook all sides for 4 min. The meat should be about rare-medium rare. Cook longer per preference, but ribeye is best at medium rare.
8. Take off heat and let it sit on a cutting board or plate for 15 min.
9. Cut the ribeye into slices
10. Top with plenty of Chimichurri sauce
11. Serve directly from cutting board for a more rustic feeling to the fish

ribeye, olive oil, garlic, rosemary, thyme, butter, serrano chili minced, salt, black pepper, chimichurri sauce

Taken from www.yummly.com/recipe/Ribeye-with-Chimichurri-1622834 (may not work)