How to Grill a Perfect Ribeye with Chimichurri Sauce
Melt-in-your-mouth tender ribeye steaks grilled to juicy perfection and paired with vibrant and aromatic chimichurri sauce! Simply perfect combination, and it takes only minutes to get dinner on the table.
Here’s another grilling recipe as part of my so-called grilling week before Labor Day! How did you like that curry chicken from Monday? Pretty tasty, ya?
Anyway, I have some deliciously juicy grilled ribeye for you today. And you’ll learn how to grill them to juicy and tender perfection every time.
Tips for perfectly grilled ribeye steaks:
- If using charcoal grill, burn the coal on one side of the grill, so that you have two sides, cool and hot. You’ll gently cook the steaks on cool side first, and then finish them off on hot side for perfect sear.
- Check the internal temperature of the steaks frequently. To properly check the temperature, insert the thermometer into the side of steaks, as shown below.
And the only way to make already fabulous dinner even better is to add vibrantly herby chimichurri sauce on top!
You guys, this sauce is magic! I’ve been quite obsessed with it ever since I had it last year at Food & Wine Conference. The fresh and bold flavors of chimichurri sauce beautifully compliments beef. If you’ve never tried this South American sauce, you absolutely have to. ASAP!
Enjoy!
Grilled Ribeye with Chimichurri Sauce
Melt-in-your-mouth tender ribeye steaks grilled to juicy perfection and paired with vibrant and aromatic chimichurri sauce! Simply perfect combination, and it takes only minutes to get dinner on the table.
Yield: 2 servings
Ingredients:
- 2 Ribeye steaks (about 1 ½ inches thick)
- 2 teaspoons kosher salt
For Chimichurri Sauce (Yields 1 ¾ cups):
- 1 shallot
- 1 jalapeño
- 1 cup packed fresh Italian flat-leaf parsley
- 1 cup packed fresh cilantro
- 2 tablespoons fresh oregano (can substitute ½ tablespoon dried oregano)
- 3 large garlic cloves
- ¼ cup red wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- ½ teaspoon red pepper flakes
- ½ cup extra virgin olive oil
Directions:
- To make the sauce, place shallot and jalapeño in a food processor, and process until small pieces.
- Add parsley, cilantro oregano, garlic, red wine vinegar and seasonings.Run the processor until the mixture is well-blended, but not completely smooth.Transfer the sauce into a bowl and whisk in olive oil. (Note: Don’t add the olive oil and run the processor, because the oil will break down too much and the sauce will get bitter.)
- Cover and let it marinade for at least an hour. Refrigerate it, if not using right away. Bring it to room temperature before serving.
- To grill the steaks, sprinkle salt on both sides of ribeye.
- Heat the grill to medium high on one side.
- Place the steaks on cooler side of the grill, cover and cook for about 7-10 minutes, checking the internal temperature frequently until it reaches 110°F. (See picture above on how to properly check the temperature of the steak.)
- Then transfer the steaks onto the hot side and continue to grill until desired doneness, flipping frequently, 125°F for medium rare, or 135°F for medium. This should take only about 1-2 minutes.
- Let the steaks rest for 5 minutes before cutting and serving. Serve with chimichurri sauce.
For step-by-step photos and additional notes, read the post above.
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Wild rice and sautéed veggies, I like to keep my sides light with a heavy main like steak!
Wild rice is good!!
Baked potato with sour cream and chives for everyday meal. When I want to get fancy hasselback potatoes
Kory, love hasselback potatoes! Yum!
POTATOES! I mean steak and potatoes is a match made in heaven. Now what kind of potato is where i have a problem naming a favorite. Mashed, roasted, cheesy (au gratin or delmonico), or steak fries. All are equally awesome with steak.
Can’t agree more, Lisa!
This is the first time I have heard of this box and it looks amazing, I’m going to have to check out the website.
Yes, check it out. It’s a great service, Annamarie.
A pepper onion and mushroom risotto and a yummy cucumber avocado feta salad (squeeze lemon over the top) My favorites!
Hey that salad sounds amazing! And so does the risotto! Thanks, Brenda.
Green garden salad, steamed vegetables, and rice! Real Mongolian Stew Meal ! Love it and enjoy it.
Everything sounds great! Thanks, OG!
Mushrooms and Onions ! just the best with good steak
Agreed! Thanks, Sue.
Mac and cheese, all kinds but if you wanted to keep it lighter then pasta or grain salads. For a gathering, I’d have it all!
Jo, those are all great options! Love good mac n’ cheese!
Any type of mac and cheese goes well but lots of types of pasta or grain salads too.
My side dish would be corn pudding and a leafy salad with walnuts, Craisins and honey goat cheese.
Mmm, that sounds amazing, Angela. Get me craving honey goat cheese! 😉
Grilled veggies
Yes! Tasty choice, Manda!
I love mushrooms sautéed in butter and garlic with my steak!
That sounds so good, Melissa! Thanks for entering the giveaway.
Grilled vegetable! Yum!
Oh yes, especially in the summer, they’re the best.
Hey Shinee, I would say steamed broccoli would be a nice addition!
Nice and healthy. I like that, Abel!
I love some good buttery mashed potatoes!
Me too, Jaariya!
Casamiento, typical dish at my house. Grew up eating it.
I had to google that, as I’ve never heard of casamiento. And now I want to try it. I’d love your recipe, Brenda. 😉
I love either baked or roasted potato with my steak. Also like creamed spinach.
Mmm, fantastic choices, LynneMarie!
This looks amazing Shinee – What a great grilling dish for Labor Day! I’m a huge fan of chimichurri and this looks fantastic!
Thanks, Erin!
this sounds SO delicious! and I love sauteed mushroom and onion with my steak
Yes to mushrooms!! 😉
Does butter count as a side dish, because I really only want the steak
Oh totally, I love butter on my steak too!
That looks amazing!
Thanks, Pam!
I think celery and mashed potatoes would be great for steak sides!
Mm-hmm, sounds delicious too! 😉
I love creamed onions.
Oh, I never had creamed onions. That sounds interesting. Thanks, Kristen.
Hmmm…I think my favorite would probably be au gratin potatoes. I like baked potatoes and mashed too though. And steak fries. I guess you could say I like potatoes! LOL
Butcher Box sounds very interesting. And I love chimichurri! I’m addicted to it!
Au gratin potatoes are fantastic! Yes, potatoes are delicious, I always say it’s savory version of chocolate, if that makes sense at all. Haha Thanks, Michelle!
My family loves mashed potatoes with steak. Especially my 18 month old son. I think he’s favorite dinner is steak and mashed potatoes 🙂
Aww so cute! I just recently learned that my son (8month old) also loves mashed potatoes. It’s my favorite too. Thanks, Yulia!
YUMMM! My favorite side for steak is asparagus and crabcake with bearnaise sauce (oscar style) and who can resist good old baked potatos with all the toppings?
Oh, girl, I love crabcakes!! Excellent side choices, Alexandra. 😉
Oh my that sauce it do die for! Perfect for summer which alas is coming to an end.
Sadly, yes! But there’s Labor Day!! We still have time to enjoy some grilling, don’t we? 🙂
You are seriously speaking my language here. I want all of this!!
Hehe thanks, Amy!
Oh, that looks fantastic! Personally, I like loaded mashed potatoes with my steak.
Nothing beat good old meat and potato, right! I’m with ya, Tara! 🙂
I LOVE CHIMICHURRI! looks delicious on that ribeye!
Ah, chimichurri is the best, isn’t it? Thanks for stopping by, Derek!
What a delicious looking recipe! That sauce though!
Thanks, Emily!
mashed potatoes!
Oh, that’s my favorite too! Thanks for entering the giveaway, Grace!