Juicy ribeyes meet vibrant chimichurri in this Argentinian-inspired feast. The herb sauce cuts through the rich beef beautifully, while a simple salt crust lets the meat's natural flavor shine. Master the art of grilling the perfect steak with this foolproof method.
Ingredients
For the Steaks
- 2 ribeye steaks (12-14 oz each, 1.5 inches thick)
- 2 tbsp olive oil
- Coarse sea salt
- Black pepper
For the Chimichurri
- 1 cup fresh parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped
- 4 garlic cloves, minced
- ½ cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- Salt to taste
Instructions
- Make chimichurri: Combine parsley, cilantro, garlic, olive oil, vinegar, oregano, red pepper flakes, and salt. Let sit at room temperature while steaks cook.
- Prep steaks: Pat very dry, rub with olive oil, and season liberally with salt and pepper. Let sit at room temperature 30 minutes.
- Preheat grill: Heat to high (500-550°F).
- Grill: Sear steaks for 4-5 minutes per side for medium-rare (130-135°F internal temp). Create crosshatch marks by rotating 90° halfway through each side.
- Rest: Transfer to cutting board and rest 5-10 minutes.
- Serve: Slice against the grain and top generously with chimichurri.
Pro Tips
- Room temperature steaks cook more evenly.
- Use the hand test: relaxed palm = rare, thumb-to-index = medium-rare.
Variations
- Peppercorn crust: Press cracked peppercorns into steaks before grilling.
- Blue cheese butter: Top with compound butter instead of chimichurri.