Go Back
Grilled Ribeye with Chimichurri Sauce Recipe
Ash Tyrrell

Grilled Ribeye with Chimichurri Sauce Recipe

I recently made this grilled ribeye with chimichurri sauce recipe, and honestly, it felt like a restaurant-quality meal right at home. The smoky char from the grill combined with that fresh, herby sauce was absolutely irresistible.
Print Recipe Pin Recipe
Total Time 30 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • Fresh parsley 1 cup, finely chopped – The base of the sauce; always use fresh, not dried.
  • Garlic 3 cloves, minced – Adds bold, aromatic flavor.
  • Fresh lime or lemon juice 2 tbsp – Provides brightness and balances richness.
  • Red wine vinegar 1–2 tbsp – Gives the sauce its signature tangy kick.
  • Red pepper flakes ½ tsp – Adds a subtle heat.
  • Olive oil ½ cup – Brings everything together into a smooth, pourable sauce.
  • Salt & pepper to taste – Adjust seasoning at the end for best flavor.

Method
 

  1. Take the ribeye steaks out of the fridge about 20 minutes before cooking. This helps them cook evenly on the grill. Pat them dry with paper towels, then season generously with salt and black pepper on both sides.
  2. In a bowl or food processor, combine parsley, garlic, lime juice, vinegar, and red pepper flakes. Slowly mix in olive oil until the sauce reaches a slightly loose consistency. Taste and adjust seasoning, then let it sit so flavors can develop.
  3. Heat your grill to high and create two zones—one for direct heat and one cooler side. This setup helps control flare-ups and prevents burning. Lightly oil the grill grates to keep the steak from sticking.
  4. Place the steaks on the hot side of the grill and cook for about 4–5 minutes per side. Flip occasionally to get a nice crust without overcooking. Aim for an internal temperature of around 130–135°F for medium-rare.
  5. Remove the steak from the grill and let it rest for about 5–10 minutes. This allows the juices to redistribute, keeping the meat tender and juicy. Cutting too early can cause the juices to run out.
  6. Slice the steak against the grain for maximum tenderness. Spoon generous amounts of chimichurri sauce over the top or serve it on the side. Enjoy immediately while warm and flavorful.

Notes

  • I always let the steak sit at room temperature before grilling—it cooks much more evenly.
  • Don’t skip resting the meat; I’ve learned it makes a huge difference in juiciness.
  • I like flipping the steak every few minutes instead of just once—it helps create a better crust.
  • I sometimes make extra chimichurri because it tastes even better the next day.
  • I avoid overcrowding the grill so each steak gets proper heat and char.