Best Grilled Ribeye Recipe
When a juicy steak gets jazzed up by a popular South American sauce, what you get is this unbelievably delicious grilled ribeye with chimichurri sauce recipe! Originating from Argentina, chimichurri is a beloved culinary gem that combines a mixture of fresh herbs, lots of pungent garlic, and a pinch of chilis together with some rich olive oil and red wine vinegar to create a zesty sauce bursting with flavor. Between the vibrant herbs, garlicky goodness, and notes of acid it perfectly complements juicy steak! But while this flavor packed dish is sure to leave your family and friends in awe, you don’t need to be a grill master to whip up this tasty 30-minute ribeye steak recipe. It’s super easy to make and my Crispy Parmesan Potatoes make the perfect side dish! So get ready to sink your teeth into a perfectly charred tender steak topped with an explosion of flavor!
Ribeye Steaks – You need a couple of 8-12 ounce steaks, each about 1 to 1 ½ inches thick. Look for well-marbled ribeye steaks to ensure the most juicy and tender meat. Olive Oil – The oil helps to create a beautiful sear on the steaks. Choose a good quality olive oil for the most flavor. Seasonings– Salt and black pepper is needed to season and help to create a crust on the outside of the steaks.
Herbs – You will need a mixture of fresh parsley, fresh cilantro, and fresh oregano. Using fresh, vibrant, and aromatic herbs plays a signature role in the chimichurri that can’t be mimicked by dried herbs. Garlic – A key ingredient in the sauce that adds a touch of robust flavor. In a pinch, you can use store-bought minced garlic, but the taste is not as good. Extra-Virgin Olive Oil – It’s important to use a good extra-virgin olive oil for the most flavorful chimichurri. Red Wine Vinegar – Contributes a tangy and slightly acidic element to the sauce that works to brighten and balance all the flavors. Lemon Juice – Adds another dash of acidity and a bit of zestiness. You should always use freshly squeezed lemon juice. Salt – Salt is an essential seasoning that enhances the flavors of all the ingredients. Black Pepper – Freshly ground black pepper adds a mild touch of spice. Red Pepper Flakes – They give the sauce an added touch of heat. You can omit the chili flakes if you don’t like spicy food.
If you follow these simple steps you’ll see that grilled steak recipes are actually incredibly easy to master! Don’t own a gas grill? No problem! You can also make this recipe with a charcoal grill or in a grill pan on the stovetop! Before you break out the steaks you need to make the sauce! To begin, add the fresh flat-leaf parsley, cilantro, oregano, and minced garlic to the bowl of your food processor or blender. Then pulse the mixture until it’s finely chopped to make the base of the sauce. Next, add the extra-virgin olive oil, red wine vinegar, lemon juice, salt, black pepper, and red pepper flakes to the herb mixture. Then pulse the food processor again until all the ingredients are well combined and finely chopped. Now, transfer the sauce to a small bowl and set it aside to allow the flavors to meld together. After you make your chimichurri you can start prepping to grill. Start by taking the ribeye steaks out of the refrigerator and allowing them to sit at room temperature for approximately 30 minutes before grilling. This step helps them to cook more evenly. While the steaks are coming to room temperature, oil the grill grates of your grill and then preheat it to around 450°F (230°C). You want to grill the steaks at a high temperature to get a good sear and lock in their juices. Once the ribeyes have reached room temperature, pat them dry with paper towels. This helps remove any excess moisture, which results in a better sear. Then rub both sides of the steaks with olive oil. Now, generously season them with salt and freshly ground black pepper. Don’t be shy with the seasoning, it enhances all the natural flavors of the meat. Now, let’s get the seasoned beauties grilled! Place the steaks on the hot preheated grill and let them cook for about 4 to 5 minutes on each side until they are medium rare (internal temperature of 135°F / 57°C). Or, just keep cooking them until they reach your preferred level of doneness. Also, keep in mind that the thickness of the beef will affect the cooking time. After you’ve grilled your steaks, transfer them to a plate and let them rest for at least 5 minutes. They need this resting time for their juices to redistribute to keep them both tender and juicy. If you cut into the steaks right away all the juices will escape and the meat will become dry. Now, it’s finally time to savor your grilled ribeyes! First, serve the steaks whole or slice them against the grain. Then drizzle the meat with a generous amount of the flavorful chimichurri or serve the sauce on the side for dipping.
Steak Doneness Guide
Storage
To store your leftovers, first put the steak and chimichurri sauce into separate airtight containers. The steak will keep for about 3 days in the fridge and the sauce for about 5 days. To reheat the steak, gently warm it in a skillet on the stove or in the oven to maintain its tenderness. Then before serving, just give the chimichurri sauce a quick stir to freshen it up a bit and use it to top the reheated steak. It’s also possible to freeze the leftover steaks and chimichurri sauce for up to 3 months. Then just let them both thaw out overnight in the fridge before reheating and serving.
Other Delicious Steak Recipes To Try
Asian Steak Bites Garlic Butter Steak Bites Pan Seared Steak The Best Steak Marinade Sheet Pan Steak Fajitas London Broil Balsamic Glazed Steak Tips and Veggies Sheet Pan
