Ribeye Steak with Chimichurri Sauce Recipe
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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
- 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.