Prepare for an extraordinary culinary journey as we dive into the art of grilling melt-in-your-mouth tender ribeye steaks, elevated to juicy perfection. This exquisite experience is flawlessly complemented by a vibrant, aromatic, and incredibly fresh homemade chimichurri sauce. It’s a truly perfect combination that promises to bring a gourmet dining experience to your table in a surprisingly short amount of time. Forget complicated recipes; this guide will help you achieve restaurant-quality results right in your backyard.

Grilled Ribeye Steaks with Homemade Chimichurri Sauce: Your New Favorite Dinner

Welcome back to the grill! Following our fantastic curry chicken thighs, we’re taking things up a notch with a truly spectacular dish: perfectly grilled ribeye steaks. This isn’t just about cooking meat; it’s about mastering the grill to unlock the full potential of this incredible cut, ensuring every bite is tender, juicy, and packed with flavor. And to make this already fabulous dinner even better, we’re pairing it with a homemade chimichurri sauce that will awaken your taste buds and leave you craving more.

Why Choose Ribeye for Grilling?

Ribeye steaks are often considered the king of the grill, and for good reason. Their rich marbling – the intramuscular fat that melts during cooking – is key to their unparalleled juiciness and flavor. This marbling contributes to a tender texture and a robust, beefy taste that stands up beautifully to high heat grilling. A well-grilled ribeye offers a delightful contrast: a deeply caramelized crust on the outside and a succulent, tender interior. When selecting your ribeye, look for cuts that are about 1.5 inches thick, ensuring even cooking and a substantial steak that won’t dry out quickly.

Mastering the Art of Grilling Ribeye Steaks

Achieving a perfectly grilled ribeye every single time is simpler than you might think, requiring just a few key techniques. Whether you’re a seasoned grill master or a novice, these tips will guide you to steak perfection.

Essential Grilling Tips for Juicy Ribeye:

• Bring Steaks to Room Temperature: Before grilling, let your ribeye steaks sit out at room temperature for about 30-60 minutes. This allows for more even cooking and prevents the exterior from overcooking before the center reaches your desired doneness.
• Season Generously: A good steak needs simple, generous seasoning. We recommend a liberal sprinkle of kosher salt on both sides. Don’t be shy; a thick steak can handle it, and it helps create that delicious crust. Black pepper can be added after grilling to prevent burning.
• The Two-Zone Grilling Method: This technique is crucial for thick cuts like ribeye.
  • Charcoal Grill Setup: If using a charcoal grill, arrange your coals on one side, creating a “hot zone” and a “cool zone.” The hot zone is for searing, and the cool zone is for gentle cooking.
  • Gas Grill Setup: For a gas grill, ignite burners on one side to medium-high or high heat, leaving other burners off or on low for the cool zone.
• Initial Gentle Cook (Cool Zone): Begin by placing your seasoned ribeye steaks on the cooler side of the grill. Cover and cook them gently, allowing the internal temperature to slowly rise. This step helps cook the steak through without burning the exterior. Check the internal temperature frequently using a meat thermometer. Cook until the internal temperature reaches approximately 110°F. This usually takes about 7-10 minutes, depending on the steak’s thickness and grill temperature.
• Achieving the Perfect Sear (Hot Zone): Once your steaks hit 110°F, transfer them to the hot side of the grill. This is where the magic happens! Sear them for just 1-2 minutes per side, flipping frequently, to develop that beautiful, crispy, deeply flavored crust.
• Monitor Internal Temperature Closely: This is the most critical step for perfect doneness. To properly check the temperature, insert the thermometer into the side of the steak, as shown in the image below, ensuring it reaches the center without touching any bone.

• Doneness Guidelines:
  • Rare: 120-125°F
  • Medium-Rare: 125-130°F (our recommended target for maximum tenderness and juiciness)
  • Medium: 130-135°F
  • Medium-Well: 135-140°F
  • Well-Done: 140-145°F (Note: Temperature will rise another 5 degrees while resting)
• The All-Important Rest: Once your steaks reach your desired temperature, remove them from the grill and let them rest on a cutting board for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a much juicier and more tender steak. If you cut into it too soon, all those delicious juices will run out onto your board!

The Magic of Vibrant Chimichurri Sauce

While a perfectly grilled ribeye is incredible on its own, pairing it with a vibrant, herbaceous chimichurri sauce takes it to an entirely new level. This isn’t just a sauce; it’s a flavor explosion that beautifully complements the rich, savory notes of beef.

What is Chimichurri?

Originating from Argentina and Uruguay, chimichurri is an uncooked sauce used both as an ingredient in cooking and as a condiment for grilled meat. Often referred to as “South American pesto,” it boasts a fresh, zesty, and slightly spicy flavor profile that cuts through the richness of steak, creating a harmonious balance. Its distinctive bright green color and bold flavors make it an undeniable star on any plate.

Why This Sauce is a Game Changer:

I’ve been utterly obsessed with chimichurri since experiencing its magic at a food conference last year. Its fresh and bold flavors, derived from a blend of herbs, garlic, vinegar, and olive oil, are simply unbeatable when paired with beef. If you’ve never tried this incredible South American staple, you absolutely must. It’s surprisingly easy to make and will quickly become a favorite in your culinary repertoire.

The Recipe: Grilled Ribeye with Chimichurri Sauce

Grilled Ribeye with Chimichurri Sauce

By Shinee Davaakhuu

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.

Prep Time: 10 mins

Cook Time: 15 mins

Marinating Time (Chimichurri): 1 hr 5 mins

Total Time: 1 hr 30 mins

Servings: 2 servings

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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

Instructions

1. To make the sauce: Place shallot and jalapeño in a food processor, and process until small pieces.
2. Add parsley, cilantro, oregano, garlic, red wine vinegar, 1 teaspoon kosher salt, cumin, and red pepper flakes.
3. Run the processor until the mixture is well-blended, but not completely smooth. You want a slightly chunky texture.
4. Transfer the sauce into a bowl and whisk in the ½ cup of extra virgin olive oil. (Note: Do not add the olive oil to the food processor and run it, as this can break down the oil too much and potentially make the sauce bitter.)
5. Cover the chimichurri sauce and let it marinate for at least an hour at room temperature to allow the flavors to meld. If not using right away, refrigerate it. Bring it to room temperature before serving for the best flavor.
6. To grill the steaks: Sprinkle the 2 teaspoons of kosher salt generously on both sides of the ribeye steaks.
7. Prepare your grill for two-zone cooking. Heat one side to medium-high (the hot zone) and leave the other side cooler (the cool zone).
8. Place the seasoned steaks on the cooler side of the grill. Cover and cook for about 7-10 minutes, checking the internal temperature frequently until it reaches 110°F. (Refer to the image above on how to properly check the temperature of the steak.)
9. Once the steaks reach 110°F, transfer them onto the hot side of the grill. Continue to grill, flipping frequently (every minute or so), until desired doneness is reached. Aim for 125°F for medium-rare or 135°F for medium. This searing process should only take about 1-2 minutes per side.
10. Remove the steaks from the grill and let them rest on a cutting board for 5-10 minutes before slicing and serving. This is crucial for juicy steaks. Serve generously with the prepared chimichurri sauce.

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Tips & Notes

For step-by-step photos and additional grilling notes, be sure to read the comprehensive post above. These visual aids and extra tips will help ensure your success.

Nutrition Information (per serving)

(Based on 2 servings, approximate values)

• Calories: 1002 kcal
• Carbohydrates: 10 g
• Protein: 48 g
• Fat: 87 g
• Sugar: 2 g
• Sodium: 3643 mg

Course: Main Course

Cuisine: American

Serving Suggestions and Perfect Pairings

Grilled ribeye with chimichurri is a show-stopping dish on its own, but a few thoughtful sides can complete the meal beautifully. Consider serving it with:

• Roasted Vegetables: Asparagus, broccoli, or bell peppers tossed with olive oil and herbs.
• Simple Salad: A fresh green salad with a light vinaigrette to complement the rich steak and bright sauce.
• Creamy Mashed Potatoes or Baked Potatoes: A comforting classic that pairs well with steak.
• Grilled Corn on the Cob: A fantastic summer pairing that keeps the grilling theme consistent.
• Crusty Bread: Perfect for soaking up any leftover chimichurri or steak juices.

For drinks, a bold red wine like Malbec (a classic pairing with Argentinian steak and chimichurri), Cabernet Sauvignon, or a Zinfandel would be excellent choices. For non-alcoholic options, sparkling water with lime or a crisp iced tea work wonderfully.

Storage and Leftovers

If you happen to have any leftovers (though it’s unlikely!), both the grilled ribeye and chimichurri sauce can be stored for future enjoyment.

• Grilled Ribeye: Store cooked steak in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a pan or oven to prevent drying out.
• Chimichurri Sauce: Store the sauce in an airtight container in the refrigerator for up to a week. The flavors may deepen over time. Bring it to room temperature before serving for the best experience.

Elevate Your Grilling Game Today!

There you have it – a comprehensive guide to grilling the perfect ribeye steak, enhanced by a truly exceptional homemade chimichurri sauce. This recipe is more than just food; it’s an experience that brings vibrant flavors and juicy tenderness to your table. Whether it’s a casual weeknight dinner or a special occasion, this combination is guaranteed to impress.

So, fire up your grill, gather your fresh ingredients, and prepare to create a meal that will be remembered long after the last bite. Enjoy the process, savor the incredible flavors, and don’t forget to share your grilling success with us!

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