Grilled Rib Eye Steak with Chimichurri Recipe – Australian Special
Grilled Rib Eye Steak with Chimichurri brings together the rich, savory flavor of well-marbled rib eye steak seared to perfection with the fresh, tangy vibrancy of chimichurri sauce. The steak, seasoned simply with salt, pepper, and olive oil, gets a caramelized crust on a hot grill while the chimichurri blends parsley, cilantro, garlic, red wine vinegar, oregano, and a kick of red pepper flakes. Ideal for summer barbecues or special dinners, this dish delivers bold flavour with minimal fuss, giving you a restaurant-quality meal right at home.
- 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 Quality & Temperature: Choose rib eye steaks with good marbling. Let them come to room temperature before grilling for even cooking.
Grill Heat & Sear: Preheat grill to high (≈ 450-500°F / 230-260°C) to get a good sear and grill marks.
Doneness Guide: For medium-rare, grill about 4-5 minutes per side; adjust time up for medium or beyond. Use a meat thermometer if unsure.
Resting Time: After grilling, allow steaks to rest for ~5 minutes so juices redistribute for a juicier result.
Chimichurri Adjustments: Reduce red pepper flakes for a milder sauce. For more tang, add extra red wine vinegar. Serve sauce on top or on the side.
