Grilled Ribeye Steak with Chimichurri Sauce

Grilled Ribeye Steak with Chimichurri Sauce

Introduction

Few dishes capture the essence of a backyard summer barbecue quite like a perfectly grilled ribeye steak. Its rich, marbled meat develops a deep, smoky crust while remaining juicy and tender inside. Paired with bright, herbaceous chimichurri sauce, each bite balances bold, savory steak flavors with fresh, zesty notes. This recipe is both elegant enough for a special occasion and simple enough for a weeknight treat. Whether you’re cooking for family, friends, or just yourself, it’s a steak experience you’ll want to savor.

Ingredients

For the Ribeye Steak:

• 2 ribeye steaks, about 1 inch thick (450–500 g / 1 lb each)
• 1 tablespoon olive oil (15 ml)
• 1 teaspoon salt (5 g)
• 1 teaspoon black pepper (5 g)
• 1 teaspoon garlic powder (5 g, optional)

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped (60 g)
• ¼ cup fresh cilantro, finely chopped (15 g, optional)
• 4 cloves garlic, minced
• 2 tablespoons red wine vinegar (30 ml)
• ½ cup olive oil (120 ml)
• 1 teaspoon crushed red pepper flakes (optional)
• ½ teaspoon salt (3 g)
• ¼ teaspoon black pepper (1.5 g)
• Juice of 1 lemon

Directions