Grilled Ribeye with Chimichurri Sauce
Grilled Ribeye with Chimichurri Sauce
Ingredients
For the Grilled Ribeye
- 4 ribeye steaks, about 1 1/2 inches thick
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
For the Chimichurri Sauce
- 1 cup fresh flat-leaf parsley, packed, finely chopped
- 2 tablespoons fresh oregano, packed, finely chopped
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 1
Prepare the Chimichurri Sauce: In a medium bowl, combine the finely chopped parsley, oregano, minced garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well to combine all ingredients. Let the chimichurri sit at room temperature for at least 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 2
Prepare the Steaks: Pat the ribeye steaks dry thoroughly with paper towels. This helps achieve a better sear. Lightly brush each side of the steaks with the 2 tablespoons of olive oil. Season generously with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper on all sides.
⏱️ 5 min
- 3
Preheat the Grill: Preheat a gas grill to high heat, aiming for a temperature around 450-500°F. Ensure the grill grates are clean to prevent sticking.
⏱️ 10 min•🌡️ 475
- 4
Grill the Steaks: Place the seasoned steaks on the hot grill. For a medium-rare doneness (as specified), grill for 4-5 minutes per side, flipping only once. For an accurate reading, use a meat thermometer to check for an internal temperature of 130-135°F for medium-rare. Adjust grilling time for your desired doneness.
⏱️ 10 min
- 5
Rest the Steaks: Once grilled to your preference, transfer the steaks to a cutting board or platter. Tent loosely with aluminum foil and let them rest for 5-10 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and flavorful steak.
⏱️ 10 min
- 6
Serve: Slice the rested steaks against the grain into thick pieces, if desired, or serve them whole. Spoon a generous amount of the prepared chimichurri sauce over each steak before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Ribeye with Chimichurri Sauce
Ingredients
For the Grilled Ribeye
- 4 ribeye steaks, about 1 1/2 inches thick
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
For the Chimichurri Sauce
- 1 cup fresh flat-leaf parsley, packed, finely chopped
- 2 tablespoons fresh oregano, packed, finely chopped
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 1
Prepare the Chimichurri Sauce: In a medium bowl, combine the finely chopped parsley, oregano, minced garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well to combine all ingredients. Let the chimichurri sit at room temperature for at least 15 minutes to allow the flavors to meld.
⏱️ 15 min - 2
Prepare the Steaks: Pat the ribeye steaks dry thoroughly with paper towels. This helps achieve a better sear. Lightly brush each side of the steaks with the 2 tablespoons of olive oil. Season generously with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper on all sides.
⏱️ 5 min - 3
Preheat the Grill: Preheat a gas grill to high heat, aiming for a temperature around 450-500°F. Ensure the grill grates are clean to prevent sticking.
⏱️ 10 min•🌡️ 475 - 4
Grill the Steaks: Place the seasoned steaks on the hot grill. For a medium-rare doneness (as specified), grill for 4-5 minutes per side, flipping only once. For an accurate reading, use a meat thermometer to check for an internal temperature of 130-135°F for medium-rare. Adjust grilling time for your desired doneness.
⏱️ 10 min - 5
Rest the Steaks: Once grilled to your preference, transfer the steaks to a cutting board or platter. Tent loosely with aluminum foil and let them rest for 5-10 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and flavorful steak.
⏱️ 10 min - 6
Serve: Slice the rested steaks against the grain into thick pieces, if desired, or serve them whole. Spoon a generous amount of the prepared chimichurri sauce over each steak before serving.
⏱️ 5 min