Grilled Ribeye Steak With Chimichurri
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Elevate your grilling game with this juicy Grilled Ribeye with Chimichurri! This easy recipe takes the succulent ribeye to new heights by topping it with a vibrant and zesty homemade chimichurri that is bursting with garlicky goodness and fresh herbaceous flavor!
Best Grilled Ribeye Recipe
When a juicy steak gets jazzed up by a popular South American sauce, what you get is this unbelievably delicious grilled ribeye with chimichurri sauce recipe! Originating from Argentina, chimichurri is a beloved culinary gem that combines a mixture of fresh herbs, lots of pungent garlic, and a pinch of chilis together with some rich olive oil and red wine vinegar to create a zesty sauce bursting with flavor. Between the vibrant herbs, garlicky goodness, and notes of acid it perfectly complements juicy steak!
But while this flavor packed dish is sure to leave your family and friends in awe, you don’t need to be a grill master to whip up this tasty 30-minute ribeye steak recipe. It’s super easy to make and my Crispy Parmesan Potatoes make the perfect side dish! So get ready to sink your teeth into a perfectly charred tender steak topped with an explosion of flavor!
Why You’ll Love This Grilled Ribeye With Chimichurri
- Juicy Flavor Explosion! The zesty and herbaceous freshness of the chimichurri beautifully complements the tender and juicy ribeye, resulting in a harmonious and incredibly delicious combination of taste and texture.
- Quick And Easy! Don’t let the gourmet taste fool you, this recipe is super easy. Whether you’re a grilling pro or a novice, you’ll be pleasantly surprised by how easily you can whip up this restaurant-quality dish in just a few simple steps.
- Perfect For Any Occasion! From casual backyard BBQs to lively summer pool parties or even a romantic dinner date, this delicious grilled rib eye steak with chimichurri is a total showstopper!
- Ribeye Steaks – You need a couple of 8-12 ounce steaks, each about 1 to 1 ½ inches thick. Look for well-marbled ribeye steaks to ensure the most juicy and tender meat.
- Olive Oil – The oil helps to create a beautiful sear on the steaks. Choose a good quality olive oil for the most flavor.
- Seasonings– Salt and black pepper is needed to season and help to create a crust on the outside of the steaks.
- Herbs – You will need a mixture of fresh parsley, fresh cilantro, and fresh oregano. Using fresh, vibrant, and aromatic herbs plays a signature role in the chimichurri that can’t be mimicked by dried herbs.
- Garlic – A key ingredient in the sauce that adds a touch of robust flavor. In a pinch, you can use store-bought minced garlic, but the taste is not as good.
- Extra-Virgin Olive Oil – It’s important to use a good extra-virgin olive oil for the most flavorful chimichurri.
- Red Wine Vinegar – Contributes a tangy and slightly acidic element to the sauce that works to brighten and balance all the flavors.
- Lemon Juice – Adds another dash of acidity and a bit of zestiness. You should always use freshly squeezed lemon juice.
- Salt – Salt is an essential seasoning that enhances the flavors of all the ingredients.
- Black Pepper – Freshly ground black pepper adds a mild touch of spice.
- Red Pepper Flakes – They give the sauce an added touch of heat. You can omit the chili flakes if you don’t like spicy food.
If you follow these simple steps you’ll see that grilled steak recipes are actually incredibly easy to master! Don’t own a gas grill? No problem! You can also make this recipe with a charcoal grill or in a grill pan on the stovetop!
Before you break out the steaks you need to make the sauce! To begin, add the fresh flat-leaf parsley, cilantro, oregano, and minced garlic to the bowl of your food processor or blender. Then pulse the mixture until it’s finely chopped to make the base of the sauce. Next, add the extra-virgin olive oil, red wine vinegar, lemon juice, salt, black pepper, and red pepper flakes to the herb mixture. Then pulse the food processor again until all the ingredients are well combined and finely chopped. Now, transfer the sauce to a small bowl and set it aside to allow the flavors to meld together.
After you make your chimichurri you can start prepping to grill. Start by taking the ribeye steaks out of the refrigerator and allowing them to sit at room temperature for approximately 30 minutes before grilling. This step helps them to cook more evenly.
While the steaks are coming to room temperature, oil the grill grates of your grill and then preheat it to around 450°F (230°C). You want to grill the steaks at a high temperature to get a good sear and lock in their juices.
Once the ribeyes have reached room temperature, pat them dry with paper towels. This helps remove any excess moisture, which results in a better sear. Then rub both sides of the steaks with olive oil. Now, generously season them with salt and freshly ground black pepper. Don’t be shy with the seasoning, it enhances all the natural flavors of the meat.
Now, let’s get the seasoned beauties grilled! Place the steaks on the hot preheated grill and let them cook for about 4 to 5 minutes on each side until they are medium rare (internal temperature of 135°F / 57°C). Or, just keep cooking them until they reach your preferred level of doneness. Also, keep in mind that the thickness of the beef will affect the cooking time.
After you’ve grilled your steaks, transfer them to a plate and let them rest for at least 5 minutes. They need this resting time for their juices to redistribute to keep them both tender and juicy. If you cut into the steaks right away all the juices will escape and the meat will become dry.
Now, it’s finally time to savor your grilled ribeyes! First, serve the steaks whole or slice them against the grain. Then drizzle the meat with a generous amount of the flavorful chimichurri or serve the sauce on the side for dipping.
Steak Doneness Guide
| Doneness | Temperature | Description |
| Rare | 120-125°F (49-52°C) | The center is bright red, slightly brown towards the exterior portion, and warm throughout. |
| Medium-Rare | 130-135°F (54-57°C) | The steak will have a warm, red center. This is the recommended level of doneness for a juicy, flavorful steak. |
| Medium | 140-145°F (60-63°C) | There will be a hot, pink center. This level of doneness is often considered the upper limit if you want to enjoy the juiciness of the steak. |
| Well Done | 160°F (71°C) and up | The steak will be fully cooked through, and there will be no pink in the center. |
Frequently Asked Questions
Can I use a different cut of steak for this recipe?
While ribeye steak is the recommended choice, you can certainly use other cuts like NY strip steak or tenderloin. You’ll just need to adjust the cooking time accordingly based on the thickness of the meat.
Can I customize the chimichurri sauce?
Yes! Feel free to experiment with the chimichurri sauce by playing with the herbs and spices. You can even add a touch of lime juice or a pinch of cayenne pepper for an added extra kick.
Why is it important to cut the steak against the grain?
It’s important to cut the steak against the grain because it helps to maximize its tenderness. The grain refers to the direction of the muscle fibers in the meat. By cutting against the grain, you are cutting through these muscle fibers, which helps to break them up and make the meat more tender.
Expert Tips
- Make the chimichurri sauce first. Allow the sauce to sit for at least 15-30 minutes before serving to enhance its flavor. You can even make the sauce hours ahead of time and refrigerate it.
- Dry the herbs before pulsing them. This helps to retain their vibrant green color and release their aromatic oils when they are chopped in the food processor.
- Let the steaks come to room temperature. To ensure even cooking, the steaks need to sit at room temperature for about 30 minutes before grilling them.
- Invest in a meat thermometer. To achieve your desired level of doneness, use a digital meat thermometer to accurately measure the internal temperature of the steaks.
- Rest the grilled steaks. You must let the ribeyes rest for 5 minutes before slicing into them. This allows the juices time to redistribute and keeps the steaks tender and juicy.
Storage
To store your leftovers, first put the steak and chimichurri sauce into separate airtight containers. The steak will keep for about 3 days in the fridge and the sauce for about 5 days. To reheat the steak, gently warm it in a skillet on the stove or in the oven to maintain its tenderness. Then before serving, just give the chimichurri sauce a quick stir to freshen it up a bit and use it to top the reheated steak.
It’s also possible to freeze the leftover steaks and chimichurri sauce for up to 3 months. Then just let them both thaw out overnight in the fridge before reheating and serving.
Other Delicious Steak Recipes To Try
- Asian Steak Bites
- Garlic Butter Steak Bites
- Pan Seared Steak
- The Best Steak Marinade
- Sheet Pan Steak Fajitas
- London Broil
- Balsamic Glazed Steak Tips and Veggies Sheet Pan
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Grilled Ribeye Steak With Chimichurri
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Ingredients
Ribeye Steaks
- 2 ribeye steaks (about 8-12 ounces each and 1-1½ inches thick)
- 2 tablespoons olive oil
- salt and pepper (to taste)
Chimichurri Sauce
- 1 cup fresh flat leaf parsley (packed)
- 1 cup fresh cilantro (packed)
- ½ cup fresh oregano (packed)
- 4 cloves garlic (mined)
- ½ cup olive oil (extra virgin)
- ¼ cup red wine vinegar
- 2 tablespoons lemon juice (freshly squeezed)
- ½ teaspoon salt
- ¼ teaspoon black pepper (freshly ground)
- ½ teaspoon red pepper flakes
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Chimichurri Sauce
- In a food processor or blender, combine the parsley, cilantro, oregano, and garlic. Pulse until finely chopped.
- Add the olive oil, red wine vinegar, lemon juice, salt, black pepper, and red pepper flakes (if using). Pulse until well combined and herbs are finely chopped. Set aside.
Ribeye Steaks
- Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes before grilling.
- Preheat your grill to high heat (about 450°F / 230°C).
- Pat the steaks dry with paper towels and rub both sides with olive oil. Season generously with salt and freshly ground black pepper.
- Place the steaks on the preheated grill and cook for about 4-5 minutes per side for medium-rare (internal temperature of 135°F / 57°C), or until they reach your desired level of doneness. Adjust the cooking time according to the thickness of the steaks and your preferred doneness.
- Remove the steaks from the grill and let them rest for about 5 minutes to allow the juices to redistribute.
- Slice the ribeye steaks against the grain, or serve them whole, as you prefer.
- Drizzle a generous amount of chimichurri sauce over the steaks, or serve the sauce on the side for dipping.
Equipment
Notes
- Herb Substitution: If you don’t have fresh oregano on hand, you can substitute it with 2-3 teaspoons of dried oregano.
- Steak Thickness: Remember, the cooking times will vary depending on the thickness of your steaks. For the best results, use a meat thermometer to ensure your steaks are cooked to your desired level of doneness.
- Resting Time: Don’t forget to let your steaks rest for at least 5 minutes after grilling. This allows the juices to redistribute throughout the steak, ensuring a moist and flavorful result.
- Chimichurri Sauce: The chimichurri sauce can be made ahead and stored in the fridge for up to one week. The flavors will deepen and meld together over time.
- Grill Temperature: Maintaining a high grill temperature is crucial for achieving that perfect sear on your steaks. Be sure to preheat your grill adequately before starting.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
