Grilled Rib Eye Steak with Chimichurri Recipe – Australian Special
Grilled Rib Eye Steak with Chimichurri is a classic dish that combines the rich, juicy flavors of a perfectly grilled rib eye steak with a vibrant, herbaceous chimichurri sauce. This Argentine-inspired steakhouse favorite is ideal for a hearty meal and is perfect for summer barbecues or a special dinner. The chimichurri sauce adds a zesty kick, balancing the steak’s richness with fresh, tangy flavors.
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
For the Rib Eye Steak:
- 4 rib eye steaks, about 1-inch thick (each approximately 8 ounces)
- 2 tablespoons of olive oil
- Salt and pepper, to taste
For the Chimichurri Sauce:
- 1 cup of fresh parsley, packed
- 1/2 cup of fresh cilantro, packed
- 4 cloves of garlic
- 1/4 cup of red wine vinegar
- 1/2 cup of olive oil
- 1 teaspoon of dried oregano
- 1/2 teaspoon of red pepper flakes (adjust to taste)
- Salt and pepper, to taste
Prepare the Chimichurri Sauce:
Blend Ingredients: In a food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, salt, and pepper.
Process: Blend until the mixture is finely chopped and well combined. Adjust seasoning to taste.
Chill: Transfer the chimichurri sauce to a bowl or jar and refrigerate until ready to use. This allows the flavors to meld together.
Prepare the Rib Eye Steaks:
Season the Steaks: Pat the steaks dry with paper towels. Rub both sides of the steaks with olive oil and season generously with salt and pepper.
Preheat the Grill: Preheat your grill to high heat, around 450-500°F (230-260°C).
Grill the Steaks:
Cook the Steaks: Place the steaks on the hot grill. For medium-rare, grill the steaks for about 4-5 minutes per side. Adjust the time based on your preferred level of doneness (e.g., 6-7 minutes per side for medium).
Check Doneness: Use a meat thermometer if needed to check the internal temperature (130°F/54°C for medium-rare, 140°F/60°C for medium).
Rest the Steaks: Remove the steaks from the grill and let them rest for 5 minutes to allow the juices to redistribute.
Serve:
Slice and Serve: Slice the steaks against the grain and serve with a generous spoonful of chimichurri sauce on top or on the side.
Recipe Notes:
Steak: Choose well-marbled rib eye steaks for the best flavor and tenderness. Let the steak come to room temperature before grilling for more even cooking.
Chimichurri: For a milder sauce, reduce the amount of red pepper flakes. For extra tang, you can add more red wine vinegar.
Grill Temperature: Ensure the grill is properly preheated to achieve a good sear and grill marks on the steak.
Resting: Letting the steak rest after grilling helps retain its juices, making it more flavorful and tender.
