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This hearty Grilled Ribeye Steak with Chimichurri sauce combines buttery, tender meat with a vibrant herb sauce that cuts through the richness perfectly. The fragrant mix of parsley, cilantro, and oregano brings a fresh, zesty kick to elevate your steak dinner to restaurant quality right at home.
I discovered this pairing during a summer cookout when I was looking to elevate a simple grilled steak. That first bite with the chimichurri drizzled over a perfectly medium rare ribeye created an instant family tradition that we now enjoy at least monthly during grilling season.
Ingredients
- Ribeye steaks Select thick cuts with good marbling for the most flavor and juiciness
- Olive oil Use a quality oil for both the steak and sauce foundation
- Salt and pepper Kosher salt and freshly ground pepper make all the difference
- Fresh parsley Provides the classic bright green base for authentic chimichurri
- Fresh cilantro Adds depth and complexity to the sauce profile
- Fresh oregano Brings an earthy Mediterranean note traditional to chimichurri
- Garlic cloves Use fresh garlic for its sharpness and aromatic qualities
- Red wine vinegar Provides essential acidity to balance the rich steak
- Lemon juice Fresh squeezed adds brightness and helps tenderize the meat
- Red pepper flakes Adjust the amount to control heat level in your sauce
Step-by-Step Instructions
- Bring Steaks to Room Temperature
- Remove steaks from refrigerator 30 minutes before cooking to ensure even cooking from edge to center. This crucial step prevents the cold center problem that often results in overcooked edges before the middle reaches desired temperature.
- Prepare the Chimichurri
- Combine all herbs and garlic in your food processor, pulsing until finely chopped but not pureed. You want visible herb pieces for texture. Add olive oil, vinegar, lemon juice and seasonings, pulsing just until combined. The sauce should be loose enough to drizzle but not watery.
- Season the Steaks
- Pat the ribeyes completely dry with paper towels which allows for better searing. Rub both sides thoroughly with olive oil then season generously with salt and pepper, pressing the seasonings into the meat to adhere.
- Grill to Perfection
- Place steaks on a very hot grill around 450°F and resist the urge to move them for at least 4 minutes. This develops a flavorful crust. Flip once and cook another 4 5 minutes for medium rare or until internal temperature reaches 135°F.
- Rest the Meat
- Transfer steaks to a cutting board and let rest undisturbed for 5 minutes. This allows juices to redistribute throughout the meat instead of running out when cut, resulting in a more succulent steak.
- Serve with Chimichurri
- Either slice the steak against the grain or serve whole with a generous drizzle of the vibrant chimichurri sauce over top or on the side for dipping.
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The oregano in chimichurri is what truly transforms this sauce for me. I discovered its importance when I made the sauce without it once and found it lacked that distinctive earthy note that balances the brightness of parsley and cilantro. Now I grow oregano in my herb garden specifically for this recipe.
Make-Ahead Options
Chimichurri sauce can be prepared up to three days in advance and stored in an airtight container in the refrigerator. The flavors actually improve as they meld together over time. Just remove from the fridge about 30 minutes before serving to allow the olive oil to loosen up. Give it a quick stir before serving to reunite any separated ingredients. This make ahead approach actually enhances the flavor profile and saves you precious time on the day of cooking.
Selecting the Perfect Ribeye
Look for steaks with abundant marbling those white flecks of fat throughout the muscle that melt during cooking to create tenderness and flavor. Choose cuts that are at least 1 to 1½ inches thick to allow for proper searing without overcooking. If possible, select dry aged ribeyes which have concentrated flavor from moisture loss over time. Prime grade offers the most marbling, but Choice grade can be excellent as well at a more affordable price point. The color should be bright red, not brown or gray, indicating freshness.
Customizing Your Chimichurri
Traditional Argentinian chimichurri uses only parsley, but this version incorporates cilantro for added complexity. If you prefer, you can make it with just parsley or experiment with other herbs like mint or basil for different flavor profiles. For a spicier version, increase the red pepper flakes or add a fresh jalapeño to the food processor. Some people enjoy adding a small amount of finely chopped shallot for subtle sweetness. The sauce can also be made thicker for spreading or thinner for drizzling by adjusting the amount of olive oil. Always taste and adjust seasoning before serving.
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Commonly Asked Questions
- → How do I achieve the perfect doneness for ribeye steaks?
For perfect doneness, bring steaks to room temperature before cooking, preheat your grill to high heat (450°F/230°C), and use a meat thermometer for accuracy. For medium-rare, cook until internal temperature reaches 135°F/57°C (about 4-5 minutes per side for 1-1.5 inch steaks). Always let steaks rest for 5 minutes before serving to allow juices to redistribute.
- → Can I make chimichurri sauce in advance?
Yes! Chimichurri sauce can be made up to a week ahead and stored in an airtight container in the refrigerator. The flavors actually deepen and meld together over time, making it even more flavorful after a day or two.
- → What can I substitute for fresh oregano in chimichurri?
If fresh oregano isn't available, you can substitute with 2-3 teaspoons of dried oregano. While fresh herbs provide the best flavor for chimichurri, dried oregano works well since it's quite potent even in its dried form.
- → What sides pair well with ribeye and chimichurri?
This dish pairs beautifully with roasted potatoes, grilled vegetables like asparagus or zucchini, a simple arugula salad, or crusty bread to soak up extra chimichurri sauce. For a complete Argentinian-inspired meal, serve with a glass of Malbec wine.
- → How can I adapt this for cooking indoors?
For indoor cooking, use a cast-iron skillet over high heat. Heat the pan until very hot, add a high smoke-point oil like avocado oil, then sear the steaks 4-5 minutes per side. Finish in a 375°F oven until desired doneness. Alternatively, use a grill pan to achieve grill marks.
- → Can I use chimichurri on other proteins?
Absolutely! Chimichurri is versatile and pairs wonderfully with grilled chicken, pork chops, lamb, or fish like salmon. It's also delicious drizzled over grilled vegetables or used as a marinade before cooking.