Grilled Ribeye Steak with Authentic Chimichurri (Better Than a Steakhouse)

Grilled Ribeye Steak with Authentic Chimichurri (Better Than a Steakhouse)

Prep Time: 20 minutes | Cook Time: 15 minutes | Rest Time: 10 minutes | Yields: 2 Servings

Imagine sinking your teeth into a perfectly charred Ribeye steak: the smoky crust giving way to a buttery, melt-in-your-mouth center. Now, top that richness with a spoon of bright, garlicky Chimichurri that cuts right through the fat. It is, quite simply, the perfect bite.

While the Ribeye is known as the “King of Steaks” for its intense marbling, the secret weapon here is the sauce. Authentic Argentine Chimichurri isn’t a smooth green pesto; it’s a loose, oily condiment packed with hand-chopped herbs and a vinegar kick that wakes up your palate.

Whether you are grilling on gas or charcoal, this guide will teach you exactly how to hit that elusive medium-rare temperature every single time.

Why You Will Love This Recipe

  • The Flavor Contrast: The rich, fatty steak + acidic, spicy sauce = culinary magic.

  • Foolproof Doneness: We provide a temperature chart so you never overcook a $20 steak again.

  • Authentic Technique: Learn why hand-chopping your herbs makes a superior sauce compared to a blender.

  • 30-Minute Meal: Despite feeling fancy, this comes together faster than takeout.

Ingredients You’ll Need

The Steaks

  • Meat: 2 Ribeye Steaks (Boneless or Bone-In). Look for steaks at least 1.5 inches thick with good white marbling throughout.

  • Seasoning: Coarse Kosher Salt and freshly cracked Black Pepper. (Keep it simple; let the beef shine).

  • Oil: High-heat oil like Avocado or Canola for the grill grates.

The Authentic Chimichurri

  • Herbs: 1 cup fresh Flat-Leaf Parsley (packed). Curly parsley is too tough; cilantro is for salsa, not traditional chimichurri.

  • Aromatics: 4 cloves Garlic (minced finely) + 1 Shallot (finely chopped).

  • The Acid: 1/4 cup Red Wine Vinegar.

  • The Fat: 1/2 cup good quality Extra Virgin Olive Oil.

  • The Kick: 1 tsp Red Pepper Flakes (adjust to taste).

  • The Dry Herb: 1 tsp Dried Oregano. Essential for the authentic Argentine flavor profile.

How to Make Perfect Grilled Ribeye (Step-By-Step)

Step 1: The Prep (Crucial!)

Take your steaks out of the fridge 45 minutes before cooking.

  • Why? Cooking a cold steak leads to a gray ring of overcooked meat and a raw center. Room temperature meat cooks evenly.
    Pat them bone-dry with paper towels. Season generously with salt on all sides (don’t forget the edges!).

Step 2: The Chimichurri (Do This First)

While the steak tempers, make the sauce.

  • Hand Chop Only: Finely chop your parsley, garlic, and shallot with a sharp knife. Do not use a food processor, or you will bruise the herbs and create a bitter, muddy puree.

  • Mix: In a bowl, combine the chopped herbs with the vinegar, oregano, salt, and pepper flakes. Let it sit for 10 minutes (this rehydrates the dried oregano).

  • Finish: Whisk in the olive oil. Taste and adjust salt.

Step 3: Fire Up The Grill

Preheat your grill to high heat (450°F – 500°F).

  • Gas: Turn all burners to high.

  • Charcoal: Wait until coals are covered in white ash and pile them on one side for a two-zone fire.

Step 4: The Sear

Place steaks on the hottest part of the grill at a 45-degree angle.

  • Sear: Cook for 4-5 minutes without touching it to get those diamond grill marks.

  • Flip: Flip and cook for another 3-4 minutes.

  • Check Temp: Insert an instant-read thermometer into the thickest part.

Internal Temperature Guide (Pull 5°F early!)

  • Rare: Pull at 120°F (Target 125°F)

  • Medium-Rare (Chef’s Choice): Pull at 130°F (Target 135°F)

  • Medium: Pull at 140°F (Target 145°F)

  • Well Done: Pull at 155°F+ (Not recommended for Ribeye).

Step 5: The Rest

Move steaks to a cutting board (or a warm plate). Tent loosely with foil.

  • Wait: Rest for 10 minutes. If you cut into it now, all the juices will run out, leaving you with dry meat. The internal temp will rise about 5 degrees while resting.

Expert Tips for Success

  1. The “Reverse Sear” for Thick Steaks: If your ribeye is over 1.5 inches thick, don’t just blast it with heat. Cook it on the cooler side of the grill until it hits 115°F inside, then sear it over high heat for 1 minute per side. This guarantees edge-to-edge pinkness.

  2. Don’t Burn the Pepper: Season with salt before grilling, but save the black pepper for after. Pepper burns at high heat and becomes bitter.

  3. Clean Your Grates: A dirty grill causes sticking. Scrub hot grates with a wire brush and wipe with an oil-soaked paper towel before adding the meat.

Serving Suggestions

Slice the steak against the grain into thick strips. Spoon the Chimichurri generously over the top, letting the oil mingle with the steak juices.

  • Sides: Grilled Asparagus, Crispy Smashed Potatoes, or a Tomato & Onion Salad.

  • Wine: A bold Malbec or Cabernet Sauvignon is the classic pairing for this dish.

Frequently Asked Questions (FAQ)

Q: Can I make Chimichurri ahead of time?
A: Yes! It actually tastes better after sitting for 2 hours. It keeps in the fridge for 3 days. If the oil solidifies, just let it come to room temp before serving.

Q: Why did my grill flare up?
A: Ribeyes are fatty. When fat drips onto the coals/burners, it creates flames. If a flare-up happens, simply move the steak to a cooler part of the grill until the flames die down.

Q: Can I cook this in a pan?
A: Absolutely. Use a cast-iron skillet. Get it smoking hot, sear for 3-4 mins per side, and finish with a “butter baste” (add butter, garlic, and thyme to the pan and spoon it over the steak).

Fire up the grill and enjoy the best steak of your life! 🥩🔥

 

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