Get ready to tantalize your taste buds with a culinary adventure that brings the vibrant flavors of Argentina right to your kitchen! This Grilled Ribeye with Chimichurri Sauce is not just a meal; it's an experience that combines the rich, juicy goodness of perfectly grilled ribeye steaks with a zesty, herbaceous chimichurri that will have you coming back for seconds. In just 20 minutes, you can impress your family and friends with this mouthwatering dish that’s bursting with flavor and sure to become a favorite at your dinner table. Don’t miss out on the secrets to achieving the perfect steak and the ultimate chimichurri that will elevate your grilling game!
Ingredients
- 2 ribeye steaks
- Salt and pepper
- 1 cup fresh parsley, chopped
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
Instructions
- Remove ribeye steaks from refrigerator 30-45 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat steaks dry with paper towels and generously season both sides with salt and freshly ground black pepper, allowing seasoning to adhere to the meat's surface.
- While steaks rest, prepare chimichurri sauce by combining chopped parsley, minced garlic, red wine vinegar, olive oil, and red pepper flakes in a medium bowl. Whisk ingredients together and let sit at room temperature to allow flavors to meld.
- Preheat grill or grill pan to high heat (around 450-500°F), ensuring grates are clean and lightly oiled to prevent sticking.
- Place steaks on hot grill and cook for 4-5 minutes per side for medium-rare, turning once and creating beautiful cross-hatch grill marks.
- Use a meat thermometer to check internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Remove steaks from grill and let rest on a cutting board for 5-7 minutes, allowing juices to redistribute throughout the meat.
- Slice steaks against the grain and generously drizzle with prepared chimichurri sauce.
- Serve immediately, with extra chimichurri sauce on the side for additional dipping.
Tips
- Bring Your Steaks to Room Temperature: Remove the ribeye steaks from the refrigerator 30-45 minutes before cooking. This step ensures even cooking and helps achieve that perfect sear.
- Season Generously: Don’t skimp on the salt and pepper! A generous seasoning on both sides of the steaks enhances the flavor and creates a delicious crust.
- Let the Chimichurri Marinate: While your steaks are resting, prepare the chimichurri sauce and let it sit at room temperature. This allows the flavors to meld beautifully, making every bite burst with freshness.
- High Heat is Key: Preheat your grill or grill pan to a high temperature (around 450-500°F). A hot grill is crucial for achieving those beautiful grill marks and a perfect crust.
- Use a Meat Thermometer: For steak perfection, use a meat thermometer to check the internal temperature. Aim for 125°F for rare, 135°F for medium-rare, and 145°F for medium.
- Rest Your Steaks: After grilling, let the steaks rest for 5-7 minutes. This allows the juices to redistribute, ensuring each slice is juicy and flavorful.
- Slice Against the Grain: When it's time to serve, slice the steaks against the grain for maximum tenderness and enjoy with a generous drizzle of chimichurri sauce.
- Serve with Extra Chimichurri: Always have extra chimichurri sauce on the side for dipping. It’s the perfect complement to the rich flavors of the ribeye!
Nutrition Facts
Calories: 550kcal
Carbohydrates: 2g
Protein: 45g
Fat: 42g
Saturated Fat: 16g
Cholesterol: 140mg
