CHIMICHURRI
Rough chop the red onion, garlic and fresh chili. Place in a food processor and pulse several times until finely and uniformly chopped.
Add cilantro, parsley and oregano; pulse again until uniformly chopped, not too fine.
Place this in a medium bowl, stir in lime juice, vinegar, salt, pepper. While stiring, pour in the 1/2 cup of olive oil. Add the remaining 1/4 cup a little at a time, creating your desired consistency.
RIBEYE
On a cutting board, season the Rib-Eye heavily with salt and pepper.
Place a sauté or cast iron pan over high heat. Add grapeseed oil and heat until smoking. Turn down heat to medium.
3. Add seasoned rib-eye to the pan and sear for 8 minutes on each side.
Leave the meat in the pan and transfer to a preheated, 400 degree oven. Finsih cooking to Rare at 120 degrees.
Move the pan back to the flame and add garlic, thyme and butter. Spoon the melted butter over the meat a few times to coat the meat on both sides.
6. Remove from the pan and let the meat rest for 4 minutes.
Slice the meat and move to your serving platter. Top with Chimichurri sauce.