I love making Grilled Ribeye Steak with Chimichurri when I want a dinner that feels special but still simple enough to cook at home. A ribeye has rich flavor on its own, and the bright green chimichurri brings fresh herbs, garlic, vinegar, and olive oil together in a way that makes every bite feel balanced.
This is the kind of meal I like to serve when the family wants something hearty but not heavy. The steak is juicy and savory, while the chimichurri adds a fresh, tangy finish that keeps the plate from feeling too rich.
Why You’ll Love This Recipe
Grilled Ribeye Steak with Chimichurri is full of bold flavor, but it does not require a long list of hard steps. The grill gives the steak a smoky crust, and the simple herb sauce adds freshness without needing a complicated marinade.
This recipe is great for family dinners, weekend cookouts, Father’s Day meals, or any night when you want steakhouse flavor at home. Ribeye is naturally tender and juicy because of its marbling, so it is forgiving and satisfying when cooked with care.
The chimichurri is also easy to adjust for different tastes. You can make it mild for kids, brighter with extra vinegar, or a little spicy for the adults at the table.
Serves: 4 people
This recipe serves 4 people when using two large ribeye steaks sliced and shared family-style. Each steak is rich and filling, so slicing it across the grain helps stretch the portions and makes it easier to serve with sides.
For bigger appetites, you can plan on one smaller steak per person. For a lighter meal, serve smaller slices with grilled vegetables, potatoes, salad, or warm bread.
Ingredients You’ll Need
For the Ribeye Steak
- 2 ribeye steaks, about 1 ¼ to 1 ½ inches thick, 14 to 16 ounces each
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
For the Chimichurri
- 1 cup fresh parsley, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons red wine vinegar
- ½ cup extra virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- 1 tablespoon fresh lemon juice
For Serving
- 1 tablespoon extra chopped fresh parsley, optional
- Lemon wedges, optional
Ribeye is the main ingredient here, and it brings a lot of flavor because of the marbling running through the meat. That fat melts as the steak grills, which helps create a juicy center and a deeply savory taste.
The seasoning for the steak is simple on purpose. Salt, pepper, garlic powder, onion powder, and smoked paprika add flavor without covering up the natural taste of the beef.
The chimichurri is what makes the dish feel fresh and bright. Parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, and lemon juice create a sauce that is bold but still easy to make.
Pro Tips
Let the steaks sit at room temperature for about 30 minutes before grilling. This helps them cook more evenly and keeps the outside from charring too much before the inside reaches the right temperature.
Pat the steaks dry before adding oil and seasoning. A dry surface helps the steak form a better crust on the grill, which gives you that rich, steakhouse-style flavor.
Use a meat thermometer instead of guessing. For medium-rare, pull the steaks from the grill around 130°F to 135°F, then let them rest so the temperature can rise slightly.
Do not move the steaks too much while they cook. Letting them stay in place for a few minutes helps create nice grill marks and a deeper crust.
Rest the steak for at least 8 to 10 minutes before slicing. This helps the juices settle back into the meat instead of running out onto the cutting board.
Chop the chimichurri by hand if you can. A food processor is faster, but hand-chopped herbs give the sauce a better texture and a fresher, homemade feel.
Taste the chimichurri before serving. If it tastes too sharp, add a little more olive oil, and if it tastes flat, add a small pinch of salt or another squeeze of lemon.
Tools You’ll Need
- Outdoor grill or grill pan
- Grill tongs
- Meat thermometer
- Cutting board
- Sharp knife
- Small mixing bowl
- Measuring spoons
- Measuring cup
- Spoon or small whisk
- Paper towels
- Plate or tray for seasoned steaks
- Serving platter
- Aluminum foil, optional for resting
A good pair of grill tongs makes turning the steaks easier and safer. Try not to use a fork to flip the meat because piercing the steak can let some of the juices escape.
A meat thermometer is one of the best tools for this recipe, especially if you are new to grilling steak. It helps you cook the ribeye just the way your family likes it without cutting into the meat to check.
Substitutions and Variations
Use a Different Steak Cut
New York strip, sirloin, or filet can be used instead of ribeye. The cook time may change depending on the thickness and fat content of the steak.
Make the Chimichurri Milder
Leave out the red pepper flakes and use only one or two garlic cloves. This keeps the sauce fresh and flavorful while making it gentler for kids or anyone who prefers mild food.
Try Different Herbs
Use all parsley if you do not like cilantro. You can also add a small amount of fresh mint or basil for a softer, brighter flavor.
Make It Heartier
Serve the sliced steak over mashed potatoes, rice, grilled bread, or roasted vegetables. This turns the steak into a full family meal that feels filling and complete.
Make It Lighter
Serve smaller slices of steak with a big salad, grilled zucchini, or steamed green beans. The chimichurri adds plenty of flavor, so the meal still feels satisfying without being too heavy.
Make Ahead Tips
Grilled Ribeye Steak with Chimichurri is a great recipe to prepare in parts so dinner feels easier when it is time to cook. The chimichurri can be made up to 24 hours ahead and stored in a covered jar or bowl in the refrigerator.
The flavor of the sauce gets stronger as it rests, especially from the garlic and vinegar. Before serving, let it sit at room temperature for about 20 minutes and stir it well because the olive oil may thicken in the fridge.
You can also mix the steak seasoning ahead by combining the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Keep it covered at room temperature until you are ready to season the steaks.
For best texture, season the ribeyes about 30 to 45 minutes before grilling. This gives the salt enough time to draw out a little moisture, then help it settle back into the meat for better flavor.
I do not recommend grilling the steak too far ahead if you want the juiciest result. Steak is best right after resting, but the chimichurri and sides can be fully ready before the meat hits the grill.
Instructions
Step 1: Make the Chimichurri
Add the finely chopped parsley, chopped cilantro, minced garlic, red wine vinegar, extra virgin olive oil, dried oregano, kosher salt, black pepper, red pepper flakes, and lemon juice to a small mixing bowl. Stir everything together until the herbs are evenly coated and the sauce looks loose and spoonable.
Taste the chimichurri and adjust gently if needed. Add a little more lemon juice for brightness, a pinch of salt for stronger flavor, or extra olive oil if the vinegar tastes too sharp.
Step 2: Bring the Steaks to Room Temperature
Take the ribeye steaks out of the refrigerator about 30 minutes before grilling. Place them on a plate or tray so they can lose some of their chill and cook more evenly.
Do not leave the steaks out for too long, especially in a warm kitchen. A short rest at room temperature is enough to help the center cook more evenly on the grill.
Step 3: Dry and Season the Steak
Pat the ribeye steaks very dry with paper towels. Rub both sides with olive oil, then season evenly with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
Press the seasoning gently onto the meat so it sticks well. Make sure to season the edges too, since ribeye has flavorful fat around the sides that tastes wonderful when grilled.
Step 4: Heat the Grill
Preheat an outdoor grill to medium-high heat, about 450°F to 500°F. Clean the grill grates, then lightly oil them if needed to help prevent sticking.
A hot grill is important because it helps the steak form a good crust. If the grill is not hot enough, the steak may cook through before the outside gets nicely browned.
Step 5: Grill the Ribeye Steaks
Place the steaks on the hot grill and cook for 4 to 5 minutes on the first side without moving them. Flip the steaks with tongs and cook for another 4 to 5 minutes on the second side for medium-rare, depending on thickness.
Use a meat thermometer to check the thickest part of the steak. Pull the steaks at 125°F to 130°F for medium-rare, 135°F for medium, or 145°F for medium-well, knowing the temperature will rise a little as the meat rests.
Step 6: Sear the Edges
If the ribeyes have a thick strip of fat along the edge, hold each steak upright with tongs for 30 to 60 seconds. This helps the fat brown and adds extra flavor.
Be careful while doing this because dripping fat can cause small flare-ups. Move the steak to a cooler part of the grill if the flames get too strong.
Step 7: Rest the Steak
Transfer the grilled ribeye steaks to a clean cutting board or serving platter. Let them rest for 8 to 10 minutes before slicing.
Resting keeps the steak juicy and makes a big difference in the final texture. If you slice too soon, the juices can run out and leave the meat drier than it should be.
Step 8: Slice and Serve
Slice the steak against the grain into thick or thin strips, depending on how your family likes it. Spoon chimichurri over the top, or serve it on the side so everyone can add their own amount.
Finish with extra chopped parsley and lemon wedges if desired. Serve right away while the steak is warm and the chimichurri tastes fresh and bright.
Serving Suggestions
Grilled Ribeye Steak with Chimichurri is delicious with roasted potatoes or crispy smashed potatoes. The bright herb sauce soaks into the potatoes and makes the whole plate feel hearty and complete.
For a lighter meal, serve the sliced steak with a simple green salad. Romaine, arugula, cucumbers, tomatoes, and a light vinaigrette all work well with the rich beef and tangy chimichurri.
Grilled vegetables are a natural match for this recipe. Zucchini, bell peppers, asparagus, mushrooms, and corn all pick up smoky flavor from the grill and pair nicely with the steak.
Warm bread is also a great side because it can catch the extra chimichurri and steak juices. A sliced baguette, garlic bread, or soft dinner rolls all make the meal feel cozy and family-friendly.
For a bigger dinner, serve the steak over rice, mashed potatoes, or buttered noodles. These simple sides help stretch the meal and make it easier to feed hungry kids or guests.
You can also turn the steak into a fresh bowl meal. Add rice, greens, grilled vegetables, sliced ribeye, and a spoonful of chimichurri for a colorful dinner that works well for meal prep.
Leftovers and Storage
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Let the steak cool first, but do not leave it sitting at room temperature for more than 2 hours.
Keep the chimichurri in a separate covered container in the refrigerator. It will stay fresh for about 3 to 4 days, though the herbs may darken slightly as they sit.
To reheat steak, warm it gently in a skillet over low heat or in a 275°F oven until just heated through. Avoid overheating it because cooked steak can become tough if it is warmed too long.
You can also enjoy leftover steak cold or at room temperature. Thin slices are wonderful in salads, wraps, sandwiches, rice bowls, or tucked into tortillas with a little extra chimichurri.
Freezing cooked steak is possible, but the texture is best when eaten fresh. If freezing, wrap the slices tightly and store them for up to 2 months, then thaw overnight in the refrigerator.
Nutrition and Benefits
- Rich in protein: Ribeye steak provides a filling source of protein that helps make this meal satisfying. A smaller portion can still feel hearty when paired with vegetables, potatoes, or rice.
- Fresh herb flavor: Chimichurri uses parsley, cilantro, garlic, lemon juice, and vinegar to add bright flavor without needing a heavy sauce. It helps balance the richness of the steak.
- Simple ingredients: This recipe uses basic seasonings, fresh herbs, olive oil, and steak. It is a good choice when you want a homemade meal without a long or complicated ingredient list.
- Flexible portions: Serving the steak sliced makes it easy to adjust portions for adults and kids. It also helps stretch two ribeyes into a full family meal.
- Pairs well with vegetables: The bold flavor of the steak and chimichurri works with many vegetables. This makes it easy to build a colorful, balanced plate around the main dish.
Recipe FAQ
Can I make this recipe without an outdoor grill?
Yes, you can cook ribeye steaks in a grill pan or cast iron skillet. Heat the pan until very hot, then sear the steaks on both sides until they reach your preferred temperature. Turn on a vent or open a window because steak can smoke while searing indoors.
What temperature is best for ribeye steak?
Medium-rare is a popular choice for ribeye because it keeps the meat juicy and tender. Pull the steak from the grill around 125°F to 130°F, then let it rest. For medium, remove it closer to 135°F.
Can I make chimichurri in a food processor?
Yes, a food processor works if you want to save time. Pulse the herbs and garlic gently, then stir in the olive oil so the sauce does not become too smooth. Chimichurri should have a loose, textured look.
Is chimichurri spicy?
Chimichurri can be mild or a little spicy depending on how much red pepper flakes you use. For a family-friendly version, leave the red pepper flakes out. Adults can add a pinch to their own serving if they want heat.
How do I know when the steak is done?
The most reliable way is to use a meat thermometer. Insert it into the thickest part of the steak, away from the bone if there is one. This keeps you from cutting into the steak and losing juices.
Can I marinate the steak in chimichurri?
You can, but I prefer using chimichurri as a finishing sauce. The vinegar and herbs taste fresher when spooned over the cooked steak. If you do marinate, keep it brief and save a clean batch of sauce for serving.
What should I do if my grill flares up?
Move the steak to a cooler part of the grill until the flames calm down. Flare-ups can happen when fat drips onto the heat, especially with ribeye. Keep the lid open for a moment and use tongs to move the meat safely.
A Fresh, Flame-Grilled Dinner to Share
Grilled Ribeye Steak with Chimichurri brings together rich, juicy steak and a bright herb sauce in a way that feels simple and special. It is easy enough for a weekend family dinner but still feels like something you would be proud to serve guests.
The steak cooks quickly, the sauce can be made ahead, and the leftovers are useful for lunches or easy bowls. With dependable flavor and a fresh finish, this is a meal worth making again whenever you want comfort with a little brightness.
