Juicy Grilled Ribeye Steak with Chimichurri in 20 Min

Oh my gosh, you have to try this grilled ribeye steak with chimichurri – it’s my absolute favorite way to enjoy a steak night at home! That first bite of juicy, perfectly charred ribeye topped with bright, herby chimichurri sauce? Pure magic. I learned this recipe from my neighbor Carlos, who grilled these for our block party last summer. The secret is in the contrast – that rich, beefy steak against the zesty punch of fresh parsley, garlic, and red wine vinegar in the sauce. And here’s the best part: it comes together faster than you’d think. In just 20 minutes, you’ll have a restaurant-quality meal that’ll make you feel like a grill master. Trust me, once you taste that chimichurri dripping down the sides of your steak, you’ll be hooked!

Ingredients for Grilled Ribeye Steak with Chimichurri

Okay, let’s gather everything we’ll need for this flavor explosion! I’m super particular about ingredients – trust me, fresh is best here. You’ll want:

• 1 beautiful ribeye steak (about 1 inch thick) – look for good marbling!
• 1/2 cup fresh parsley, finely chopped (packed cups measure differently!)
• 2 cloves garlic, minced (or more if you’re brave!)
• 2 tablespoons quality red wine vinegar
• 1/4 cup olive oil (the good stuff you’d drizzle on bread)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 teaspoon red pepper flakes (adjust to your heat tolerance)

See? Simple ingredients, massive flavor. I’ll sometimes add oregano or cilantro to my chimichurri, but this classic combo never fails me.

How to Make Grilled Ribeye Steak with Chimichurri

Alright, let’s fire up that grill and make some magic happen! First things first – crank your grill to high heat. You want those grates screaming hot before the steak touches them (I’m talking 450°F+ if you’ve got a thermometer). While that’s heating up, pat your ribeye dry with paper towels – this helps us get that gorgeous crust. Season generously with salt and pepper on both sides, and don’t be shy!

Now for the fun part – slap that beautiful steak on the grill! I do 4-5 minutes per side for a perfect medium-rare (less if it’s thinner, more if you like it well-done). Resist the urge to poke and prod – just let it sear in peace. You’ll know it’s ready to flip when it releases easily from the grates. After the second side is done, move it to a cooler part of the grill and let it rest for a glorious 5 minutes. This waiting game? Totally worth it for juicy results.

Preparing the Chimichurri Sauce

While your steak’s doing its thing, let’s whip up that vibrant chimichurri! Grab your freshest parsley – I mean just-picked-if-possible fresh – and chop it fine with a sharp knife. Toss it in a bowl with the minced garlic (pro tip: crush it with salt first to bring out more flavor), red wine vinegar, olive oil, and spices. Give it a good stir, then taste! Want more zing? Add vinegar. More heat? Toss in extra pepper flakes. This sauce should make your taste buds dance!

Tips for Perfect Grilled Ribeye Steak with Chimichurri

Here’s the deal – a few small tricks can take your grilled ribeye steak with chimichurri from good to *chef’s kiss* amazing. First, always let your steak rest after grilling. I know it’s tempting to dive right in, but those 5 minutes let the juices redistribute, making every bite juicy. Second, adjust the red pepper flakes in your chimichurri to suit your spice tolerance – start small, you can always add more. And finally, use fresh herbs! Dried parsley just doesn’t have the same bright, vibrant flavor. Trust me, it’s worth the extra trip to the store.

Serving Suggestions for Grilled Ribeye Steak with Chimichurri

Now comes the fun part – plating up your masterpiece! My favorite way to serve grilled ribeye steak with chimichurri is with simple sides that let the star shine. Try grilled asparagus spears or zucchini – the smoky char pairs perfectly with that bright sauce. A pile of crispy roasted potatoes or creamy mashed ones makes it feel like a special occasion meal. For lighter nights, I’ll do a simple arugula salad with lemon vinaigrette. And don’t forget crusty bread to sop up every last drop of that amazing chimichurri!

Storage and Reheating Instructions

Leftovers? Rare in my house, but if you’ve got some grilled ribeye steak with chimichurri hanging around, here’s how to keep it tasty. Store the steak and sauce separately in airtight containers in the fridge for up to 3 days. When reheating, go low and slow – I warm the steak gently in a skillet with a splash of water to keep it from drying out. The chimichurri? It actually gets better as it sits, so just give it a stir before serving!

Grilled Ribeye Steak with Chimichurri Nutrition Information

Here’s the scoop on what you’re eating – each serving of this delicious grilled ribeye steak with chimichurri packs about 650 calories, with 50g fat (15g saturated), 45g protein, and just 3g carbs. Of course, these are estimates – your exact nutrition will depend on the size of your steak and how generous you are with that amazing sauce!

Frequently Asked Questions

Can I use dried herbs instead of fresh for the chimichurri?
Oh honey, I wouldn’t! Fresh parsley makes all the difference – dried just won’t give you that vibrant, bright flavor. If you’re in a pinch, try adding a teaspoon of dried oregano along with fresh parsley (it won’t be the same, but it’ll help).

How do I know when my ribeye is done?
The finger test never fails me! Gently press the center – if it feels like the fleshy part of your palm below the thumb (when your hand is relaxed), that’s medium-rare. For perfect timing, 4-5 minutes per side on a hot grill usually does the trick for a 1-inch steak.

Can I make the chimichurri ahead of time?
Absolutely! In fact, the flavors get even better after a few hours. Just store it in the fridge and give it a good stir before serving. The olive oil might solidify a bit when cold, but it’ll loosen right up at room temperature.

What if I don’t have a grill?
No worries! A screaming hot cast iron skillet works beautifully. Get it smoking hot, add a touch of oil, and sear that steak just like you would on the grill. You’ll still get that gorgeous crust we all love.

Share Your Grilled Ribeye Steak with Chimichurri Experience

Did you try this recipe? I’d love to hear how it turned out for you! Leave a comment below with your favorite tweaks or share a photo of your masterpiece. Happy grilling, friends!

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