Grilled Ribeye Steak with Chimichurri Sauce: A Flavorful and Savory Delight

In a medium bowl, combine the chopped parsley, oregano, garlic, and red pepper flakes (if using).
Add the red wine vinegar, olive oil, salt, and black pepper. Stir until all ingredients are well mixed.
Let the chimichurri sauce sit for at least 10-15 minutes at room temperature to allow the flavors to meld. If possible, prepare it ahead of time and refrigerate for up to 24 hours for enhanced flavor.
Step 2: Prepare the Ribeye Steaks
Preheat your grill to medium-high heat (about 400°F or 200°C).
Brush both sides of the ribeye steaks with olive oil and season generously with salt and black pepper.
Let the steaks rest at room temperature for about 10-15 minutes before grilling.
Step 3: Grill the Ribeye Steaks
Place the steaks on the preheated grill and cook for 4-6 minutes per side for medium-rare, depending on the thickness of your steaks. Adjust the cooking time to your desired level of doneness (less time for rare, more for well-done).
Use tongs to flip the steaks only once, allowing the grill marks to form and the steak to develop a beautiful crust.
Once the steaks are cooked to your preference, remove them from the grill and let them rest for 5-10 minutes. This will allow the juices to redistribute and keep the steak tender.
Step 4: Serve
Slice the ribeye steaks against the grain and place on a serving platter.
Spoon a generous amount of chimichurri sauce over the sliced steak, or serve it on the side for dipping.
Optionally, garnish with additional fresh parsley or a sprinkle of sea salt for extra flavor.
Serving and Storage Tips