A bold, juicy ribeye steak grilled to perfection and topped with vibrant, herbaceous chimichurri—an iconic Argentine pairing that sings with simplicity and flavor.
[cooked-sharing]
Yields2 ServingsPrep Time15 minsCook Time15 minsTotal Time50 mins
For the Ribeye
2ribeye steaks (1 to 1.5 inches thick)
2tbspolive oil
Salt and freshly ground black pepper (to taste)
Optional: 1 tsp smoked paprika or crushed red pepper for added depth
For the Chimichurri
1cupfresh flat-leaf parsley, finely chopped
3tbspfresh oregano (or 1 tbsp dried)
4clovesgarlic, finely minced
½tspred pepper flakes
½cupolive oil
2tbspred wine vinegar
Juice of 1/2 lemon
Salt & pepper to taste
Prepare the Chimichurri
1
In a medium bowl, combine parsley, oregano, garlic, and red pepper flakes.
Stir in olive oil, vinegar, and lemon juice.
Season with salt and pepper. Adjust to taste.
Let sit at room temperature while you grill—flavors will meld beautifully.
Prep the Steaks
2
Pat steaks dry with paper towels.
Drizzle with olive oil and season generously with salt and black pepper on both sides.
Optionally, dust with smoked paprika or chili flakes for a spicy, smoky note.
Grill the Ribeyes
3
Grill/BBQ:
Preheat to high heat (450°F/230°C).
Grill steaks 4–6 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C).
Stovetop (Cast Iron):
Heat pan until very hot.
Sear steaks for 3–5 minutes per side with a press or weight for full contact.
Optional: Add a knob of butter and baste at the end for richness.
Rest & Serve
4
Remove steaks from heat and let rest 5–10 minutes loosely tented with foil.
Slice against the grain and spoon generous chimichurri over the top.
Suggested Pairing
5
Wine: Argentine Malbec or Cabernet Sauvignon
Sides: Grilled vegetables, roasted potatoes, or a crisp green salad
Ingredients
For the Ribeye
2ribeye steaks (1 to 1.5 inches thick)
2tbspolive oil
Salt and freshly ground black pepper (to taste)
Optional: 1 tsp smoked paprika or crushed red pepper for added depth
For the Chimichurri
1cupfresh flat-leaf parsley, finely chopped
3tbspfresh oregano (or 1 tbsp dried)
4clovesgarlic, finely minced
½tspred pepper flakes
½cupolive oil
2tbspred wine vinegar
Juice of 1/2 lemon
Salt & pepper to taste
Directions
Prepare the Chimichurri
1
In a medium bowl, combine parsley, oregano, garlic, and red pepper flakes.
Stir in olive oil, vinegar, and lemon juice.
Season with salt and pepper. Adjust to taste.
Let sit at room temperature while you grill—flavors will meld beautifully.
Prep the Steaks
2
Pat steaks dry with paper towels.
Drizzle with olive oil and season generously with salt and black pepper on both sides.
Optionally, dust with smoked paprika or chili flakes for a spicy, smoky note.
Grill the Ribeyes
3
Grill/BBQ:
Preheat to high heat (450°F/230°C).
Grill steaks 4–6 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C).
Stovetop (Cast Iron):
Heat pan until very hot.
Sear steaks for 3–5 minutes per side with a press or weight for full contact.
Optional: Add a knob of butter and baste at the end for richness.
Rest & Serve
4
Remove steaks from heat and let rest 5–10 minutes loosely tented with foil.
Slice against the grain and spoon generous chimichurri over the top.
Suggested Pairing
5
Wine: Argentine Malbec or Cabernet Sauvignon
Sides: Grilled vegetables, roasted potatoes, or a crisp green salad
