Grilled Ribeye Steak with Chimichurri Sauce

Directions

Step 1: Prepare the Chimichurri

In a medium bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, black pepper, and lemon juice. Stir well and let sit at room temperature for at least 15 minutes to allow flavors to meld.

Step 2: Prepare the Steaks

Pat the ribeye steaks dry with paper towels. Brush both sides lightly with olive oil, then season generously with salt, black pepper, and garlic powder if using.

Step 3: Preheat the Grill

Heat your grill to high heat (around 450–500°F / 230–260°C). Make sure the grates are clean and lightly oiled to prevent sticking.

Step 4: Grill the Ribeye

Place the steaks on the hot grill. For medium-rare, cook for 4–5 minutes per side, depending on thickness. Adjust time for desired doneness: 3–4 minutes per side for rare, 5–6 minutes per side for medium.

Step 5: Rest the Steaks

Remove the steaks from the grill and let them rest for 5–10 minutes. This allows the juices to redistribute, keeping the meat tender and flavorful.

Step 6: Slice and Serve

Slice the ribeye against the grain and drizzle generously with chimichurri sauce. Serve immediately.

Recipe Details

Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–22 minutes
Servings: 2–4
Difficulty Level: Medium

Variations & Substitutions

Herb Variations:

Swap cilantro for fresh oregano or mint for a unique twist on the classic chimichurri.

Spicy Kick:

Add a diced jalapeño or extra red pepper flakes to the sauce for more heat.

Pan-Seared Version:

If you don’t have a grill, sear the steaks in a hot cast-iron skillet for similar results.

Steak Cuts:

This chimichurri works beautifully with sirloin, New York strip, or flank steak.

Serving Suggestions