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!
Grilled Ribeye with Chimichurri Sauce
- 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
- 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.
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