Name: Ribeye Steak with Chimichurri Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Ingredients: 2 12-14 oz ribeye steaks; Kosher salt; Freshly ground black pepper; Granulated garlic; 2-3 tablespoons Worcestershire sauce; 1 bunch flat-leaf parsley (finely chopped); 1 bunch cilantro (finely chopped); 2 cloves garlic (minced); 1 small shallot (finely diced); 1 Thai chili (minced (or 1 teaspoon red pepper flakes)); 2 teaspoons honey; 1 teaspoon Dijon mustard; 2 tablespoons red wine vinegar; 1/2 teaspoon lemon zest (optional); High-quality extra virgin olive oil (about 1 cup); Kosher salt; Freshly ground black pepper

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When I first made this ribeye steak with chimichurri sauce, I couldn’t believe how easy and absolutely delicious it turned out to be. The beautifully grilled steak paired with the bright, herbaceous flavors of chimichurri sauce felt like a restaurant-quality meal.

What I love most is the balance of richness from the ribeye and the tangy freshness of the sauce. And, it all comes together in about 30 minutes, just like ribeye steak and shrimp recipes, making it perfect for weeknight dinners or entertaining guests.

Ingredients

For the Ribeye Steak

2 12-14 oz ribeye steaks
Kosher salt
Freshly ground black pepper
Granulated garlic
2-3 tablespoons Worcestershire sauce

For the Chimichurri Sauce

1 bunch flat-leaf parsley, finely chopped
1 bunch cilantro, finely chopped
2 cloves garlic, minced
1 small shallot, finely diced
1 Thai chili, minced (or 1 teaspoon red pepper flakes)
2 teaspoons honey
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/2 teaspoon lemon zest (optional)
High-quality extra virgin olive oil (about 1 cup)
Kosher salt
Freshly ground black pepper

Note: Serves 2-4 depending on portion sizes.

Variations

Want to make this dish your own? Here are some simple adjustments you can try:

For a dairy-free version, the recipe already works beautifully as it is.
Prefer a spicier chimichurri? Add an extra Thai chili or increase the red pepper flakes.
If you’re not a fan of cilantro, use only parsley for a more traditional chimichurri flavor.
Experiment with flavored oils like lemon-infused olive oil for a zesty twist.
Swap ribeye for other steak cuts like NY strip, flat iron, or flank steak if you prefer leaner meat.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Equipment You Need

Grill or Cast Iron Pan: To cook and sear your steaks to perfection.
Cutting Board: For prepping herbs and slicing steak.
Sharp Knife: To finely chop herbs and garlic for the chimichurri.
Mixing Bowl: To combine and mix the chimichurri sauce ingredients.
Tongs: For flipping the steaks on the grill or pan.

How to Make Ribeye Steak with Chimichurri Sauce?

This recipe is broken down into easy steps, so you’ll be confident at every stage.

Preparing the Chimichurri Sauce

Making chimichurri by hand rather than using a food processor preserves the sauce’s texture and color. Start by finely chopping your parsley, cilantro, garlic, shallot, and Thai chili. Add these to a small bowl along with honey, Dijon mustard, red wine vinegar, and optional lemon zest. Slowly pour in enough olive oil to create a drizzle-able consistency, stirring gently. Season it with salt and pepper according to your taste. Set the chimichurri aside to allow the flavors to meld while you prepare the steak.

Preparing the Ribeye Steak

About an hour before you cook, take the steaks out of the fridge. Season them generously on both sides with kosher salt, freshly ground black pepper, and granulated garlic. Rub the seasonings in, then drizzle Worcestershire sauce over the steaks for a boost of umami flavor. This quick marinade not only enhances the beef but also tenderizes it slightly.

Cooking the Steak

Preheat your grill or cast iron pan until it’s smoking hot. Place the steaks on the grill, cooking for 3-4 minutes per side, depending on their thickness. Use a meat thermometer to check the internal temperature; aim for 130-135°F for medium-rare. Once done, remove the steaks and tent lightly with foil. Allow them to rest for 10 minutes. Resting is essential to ensure the juices redistribute and the steak remains moist.

Serving the Dish

Slice the rested steak against the grain into thin pieces for maximum tenderness. Drizzle the chimichurri sauce generously over the top, ensuring each bite pops with flavor. Or, for something with a bit of a kick, try pairing the steak with this ribeye steak chili recipe for a bold and hearty side. The result? A mouthwatering steak with herbaceous, zesty goodness in every bite.

Why You’ll Love This Recipe?

Here’s why this ribeye steak with chimichurri sauce will become a kitchen favorite for you:

Quick and Easy: You can create a high-quality meal with minimal effort.
Packed with Flavor: The fresh chimichurri sauce elevates the juicy ribeye.
Versatile: Works for weeknight dinners, barbecues, or even fancy gatherings.
Diet-Friendly: Naturally gluten-free and easily adaptable for various diets.
Customizable: Adjust spice levels or herb selections to your personal taste.

How to Serve Ribeye Steak with Chimichurri Sauce?

The beauty of this dish is in its versatility. Serve it alongside grilled seasonal vegetables like asparagus, zucchini, or corn for a complete meal. For a heartier option, pair it with roasted potatoes or fluffy garlic mash. If you want to get creative, use the steak and chimichurri as a sandwich filling, tucked into fresh ciabatta. And if you’re looking for more exciting ways to enjoy steaks, you can browse through a variety of steak recipes for more ideas. Garnish the dish with extra chopped herbs for a fresh and vibrant plating.

Nutritional Information

This dish is flavorful yet balanced. Here’s the approximate nutritional breakdown per serving:

Calories: 450-500
Protein: 30g
Carbohydrates: 5g
Fat: 35g

Make Ahead and Storage

Making this dish ahead of time couldn’t be easier. You can prepare the chimichurri sauce up to 3 days in advance and store it in an airtight container in the fridge. Be sure to add a thin layer of olive oil on top to preserve the freshness of the herbs.

Once cooked, leftover steak should be refrigerated within 2 hours. Store slices in a sealed container for up to 3 days. For extended storage, freeze the steak for up to 2 months. Reheat gently in a pan or oven to avoid drying it out. Chimichurri, however, is best eaten fresh within a couple of days.

Tips for Making the Recipe

These little tricks will make your ribeye steak with chimichurri sauce absolutely flawless:

Bring the steak to room temperature before cooking. This ensures even cooking throughout.
Don’t skip the resting step after grilling the steak. It locks in all those flavorful juices.
When chopping herbs for chimichurri, a sharp knife will prevent bruising and discoloration.
Use a good-quality olive oil for the sauce. The flavor of the oil truly makes a difference.
Always slice the steak against the grain for tender, melt-in-your-mouth slices.
If using a stovetop, preheat a cast iron skillet until it’s extremely hot for a good sear.

Enjoy making and eating this incredible ribeye steak with chimichurri sauce. It’s simple, flavorful, and packed with a wow-factor that will impress anyone you serve it to!