Chimichurri Sauce Recipe For Ribeye Steak

Chimichurri Sauce Recipe For Ribeye Steak- There are days when I really don’t want to cook something complicated, but I still want a meal that tastes like I spent hours on it. That’s exactly why I love making a good chimichurri sauce and pairing it with a perfectly cooked ribeye steak.

The whole combination feels bold, fresh, and honestly kind of addictive. If you’ve never tried chimichurri on steak before, trust me you’re going to end up making it again and again. Before we jump into the full recipe, here’s a quick overview so you know exactly what you’re getting into.

Quick Recipe Overview

Prep Time: 10 minutes
Cook Time: 10-12 minutes (for ribeye)
Resting Time: 10 minutes
Total Time: Around 30 minutes
Recipe Type: Steak + Sauce
Cuisine: Argentinian / American
Servings: 2 people
Skill Level: Beginner friendly
Best For: Dinner, BBQ nights, date nights, weekend meals
Total Cost Estimate: Around $25

This guide includes the complete process from making chimichurri sauce to cooking a juicy ribeye steak the right way.

What Is This Recipe?

This is a simple and flavorful Ribeye Steak topped with homemade Chimichurri Sauce. The sauce itself is an Argentinian herb mixture made with parsley, garlic, olive oil, and red wine vinegar. When you spoon it over a hot, juicy steak, the flavors just come alive.

I like to keep everything pretty natural fresh herbs, just enough garlic (okay sometimes more), a splash of vinegar, and good olive oil. It’s bright, tangy, herby honestly I could eat it with a spoon. And ribeye? Well, that cut is fatty in the best way possible, so it works beautifully with chimichurri.

Why You’ll Love This Chimichurri Steak

Here are a few reasons why I love making this dish:

• It feels fancy but it’s actually super easy
• The chimichurri takes almost no time
• Ribeye is almost impossible to mess up
• You can cook it on a grill or a cast-iron pan
• The sauce tastes fresh and bright nothing heavy
• It’s perfect for summer dinners or weekend cravings

And honestly, the whole thing comes together so quickly that it’s great for days when you don’t feel like cooking something complicated.

Ingredients You Need (Steak + Chimichurri)

Chimichurri Sauce Ingredients

Ribeye Steak Ingredients

Substitutions & Flavor Variations

You can tweak this recipe a little depending on what you have at home:

• Parsley substitute: Half parsley + half cilantro
• Vinegar substitute: Apple cider vinegar works fine
• Add spice: Fresh chili pepper instead of flakes
• Make it milder: Reduce red pepper flakes
• Extra flavor for steak: Add garlic powder before cooking

I prefer ribeye for this, but you can use New York strip, sirloin, or even flank.

Kitchen Equipment Needed

Here’s what I actually use in my kitchen for this recipe:

If you don’t have a food processor, you can make the sauce by hand just chop everything finely.

How to Make Steak Chimichurri (Step-by-Step Guide)

Step 1: Prep the Chimichurri Ingredients

Start by washing the fresh parsley thoroughly to remove any dirt or grit. Pat it completely dry excess water can make the sauce watery. Roughly chop the parsley into medium pieces (no need to finely chop). At the same time, peel the garlic cloves so they’re ready to use.

Step 2: Blend the Sauce

Add the chopped parsley, garlic, dried oregano, red chili flakes, salt, and black pepper into a food processor or blender. These ingredients form the flavor base of the chimichurri, giving it a fresh, herby, and slightly spicy profile.

Step 3: Add Liquids

Pour in the red wine vinegar and olive oil. The vinegar adds a bright, tangy kick, while the olive oil helps bring everything together and creates a smooth, rich texture. A good balance between the two is key to a well-rounded sauce.

Step 4: Pulse

Pulse the mixture for a few seconds until everything is combined. Be careful not to over-blend the sauce should remain slightly chunky and textured, not completely smooth like a puree. This is what gives chimichurri its authentic look and feel.

Step 5: Taste & Let It Rest

Taste the sauce and adjust the seasoning if needed add a bit more salt or vinegar depending on your preference. Let the chimichurri sit for at least 10 minutes before serving. This resting time allows the flavors to meld together and develop a deeper, more balanced taste.

Step 6: Prep the Ribeye

Take the ribeye steaks out of the refrigerator and let them rest at room temperature for about 20 minutes. This helps the steak cook more evenly.
Pat them dry with a paper towel, then rub each steak lightly with olive oil. Season generously with salt and freshly ground black pepper on both sides. Simple seasoning works best to highlight the natural flavor of ribeye.

Step 7: Heat the Pan or Grill

Place a cast iron skillet on high heat and let it get very hot almost to the point of smoking. A properly heated pan is essential for achieving a deep, flavorful crust on the steak. If you’re using a grill, preheat it to high heat as well.

Step 8: Sear the Ribeye

Place the steak in the pan. Cook for 3-4 minutes per side (for medium-rare). If you like butter, add a tablespoon along with rosemary or thyme and spoon it over the steak.

Step 9: Check Doneness

Use a meat thermometer to check the internal temperature for perfect doneness:

• Medium-rare: 130-135°F (juicy and tender)
• Medium: 140-145°F (slightly firmer, still juicy)

This ensures consistent results every time.

Step 10: Rest the Steak

Transfer the steak to a plate and let it rest for 8-10 minutes. Do not skip this step. Resting allows the juices to redistribute throughout the meat, keeping it moist and flavorful when sliced.

Step 11: Serve with Chimichurri

Slice the ribeye against the grain for maximum tenderness. Spoon a generous amount of fresh chimichurri sauce over the top just before serving. The bright, herby sauce perfectly complements the rich, juicy steak.

Expert Tips for the Best Result

• Dry your parsley before blending to avoid watery sauce
• Don’t over-blend, chimichurri must have texture
• Ribeye cooks best on high heat
• Resting the steak makes it juicier
• Add sauce on top right before serving for best flavor
• If your chimichurri tastes too sharp, add a little more olive oil

Storage & Shelf Life

• Chimichurri lasts up to 1 week in the fridge
• Olive oil may solidify just let it sit at room temp
• Steak leftovers can stay for 2-3 days
• You can freeze chimichurri (but I prefer it fresh)

Chimichurri Nutrition & Health Benefits

Approx nutrition per serving (sauce only):

• Calories: 90
• Fat: 9g
• Carbs: 2g
• Fiber: 1g
• Sodium: 590 mg
• Protein: 0.5g
• High in antioxidants
• Rich in Vitamin K
• Heart-healthy fats from olive oil

Ribeye nutrition varies, but it’s high in protein and iron.

Chimichurri Sauce Recipe For Ribeye Steak

Author: Amelia Cooking Method:Main Course Cuisine:Argentinian American Courses:Pan-Seared

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: 10 minutesTotal time: 25 minutesCooking Temp:204 CServings:2 servingsEstimated Cost:25 $Calories:600 kcal Best Season:Summer

Description

This chimichurri flank steak is one of my go-to recipes. It’s a simple grilled (or pan-seared) flank steak topped with a vibrant green chimichurri sauce made from parsley, garlic, olive oil, and vinegar.

Ingredients

For Chimichurri Sauce

• 1 cup fresh parsley (roughly chopped)
• 5 garlic cloves
• 1/4 cup red wine vinegar
• 1/3 cup olive oil
• 1 tbsp dried oregano
• 2 tsp crushed red pepper
• 2 tsp salt
• 1/2 tsp black pepper

For Ribeye Steak

• 2 ribeye steaks (10–12 oz each)
• 2 tbsp olive oil
• 1 to 1.5 tsp salt
• 1 tsp black pepper
• 1 tbsp butter (optional)
• 1 sprig fresh rosemary or thyme (optional)

Instructions

1. Start by washing the fresh parsley thoroughly to remove any dirt or grit. Pat it completely dry excess water can make the sauce watery. Roughly chop the parsley into medium pieces (no need to finely chop). At the same time, peel the garlic cloves so they’re ready to use.
2. Add the chopped parsley, garlic, dried oregano, red chili flakes, salt, and black pepper into a food processor or blender. These ingredients form the flavor base of the chimichurri, giving it a fresh, herby, and slightly spicy profile.
3. Pour in the red wine vinegar and olive oil. The vinegar adds a bright, tangy kick, while the olive oil helps bring everything together and creates a smooth, rich texture. A good balance between the two is key to a well-rounded sauce
4. Pulse the mixture for a few seconds until everything is combined. Be careful not to over-blend the sauce should remain slightly chunky and textured, not completely smooth like a puree. This is what gives chimichurri its authentic look and feel.
5. Taste the sauce and adjust the seasoning if needed add a bit more salt or vinegar depending on your preference.
   Let the chimichurri sit for at least 10 minutes before serving. This resting time allows the flavors to meld together and develop a deeper, more balanced taste.
6. Take the ribeye steaks out of the refrigerator and let them rest at room temperature for about 20 minutes. This helps the steak cook more evenly. Pat them dry with a paper towel, then rub each steak lightly with olive oil. Season generously with salt and freshly ground black pepper on both sides. Simple seasoning works best to highlight the natural flavor of ribeye.
7. Place a cast iron skillet on high heat and let it get very hot almost to the point of smoking. A properly heated pan is essential for achieving a deep, flavorful crust on the steak. If you’re using a grill, preheat it to high heat as well.
8. Carefully place the steak in the hot pan. You should hear a strong sizzle immediately.
   Cook for about 3-4 minutes on each side for a medium-rare finish, depending on thickness. Avoid moving the steak too much this helps build a nice crust.
   For extra flavor, add a tablespoon of butter along with fresh rosemary or thyme during the last minute of cooking. Tilt the pan and spoon the melted butter over the steak continuously (this is called basting).
9. Use a meat thermometer to check the internal temperature for perfect doneness:
   Medium-rare: 130-135°F (juicy and tender)
   Medium: 140-145°F (slightly firmer, still juicy)
   This ensures consistent results every time.
10. Transfer the steak to a plate and let it rest for 8-10 minutes. Do not skip this step. Resting allows the juices to redistribute throughout the meat, keeping it moist and flavorful when sliced.
11. Slice the ribeye against the grain for maximum tenderness. Spoon a generous amount of fresh chimichurri sauce over the top just before serving. The bright, herby sauce perfectly complements the rich, juicy steak.

Keywords:Chimichurri Sauce Recipe For Ribeye Steak, Chimichurri Sauce Recipe

Nutrition Disclaimers

The number of total servings shown is approximate. The actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. The result will be the weight of one

Try These Recipes While You’re Here!

Best Chimichurri Sauce Recipe- Read
Best Chimichurri Sauce Recipe For Flank Steak- Read

Print Recipe

0 Add to Favorites

Healthy

Chimichurri Sauce Recipe For Ribeye Steak

Author: Amelia Cooking Method: Main course Cuisine: Argentine Courses: Pan Seared Recipe Keys: Gluten Free High Protein Low Carb

Difficulty: Beginner Prep Time 22 mins Total Time 22 mins

Cooking Temp: 204  C Servings: 2 Estimated Cost: $ 25 Calories: 600

Best Season: Summer

Dietary:

G Gluten-Free

Description

A juicy pan-seared ribeye steak served with fresh homemade chimichurri sauce made from parsley, garlic, olive oil, and vinegar. This quick and easy recipe is packed with bold, zesty flavors and comes together in just 25 minutes.

Ingredients

Scale

1/2x 1x 2x 3x

For Chimichurri Sauce

• 1 cup fresh parsley (roughly chopped)
• 5 garlic cloves
• ¹⁄₄ cup red wine vinegar
• ¹⁄₃ cup olive oil
• 1 tbsp dried oregano
• 2 tsp crushed red pepper
• 2 tsp salt
• ¹⁄₂ tsp black pepper

For Ribeye Steak

• 2 ribeye steaks (10–12 oz each)
• 2 tbsp olive oil
• 1 to 1.5 tsp salt
• 1 tsp black pepper
• 1 tbsp butter (optional)
• 1 sprig fresh rosemary or thyme (optional)

Instructions

1. Start by washing the fresh parsley thoroughly to remove any dirt or grit. Pat it completely dry excess water can make the sauce watery. Roughly chop the parsley into medium pieces (no need to finely chop). At the same time, peel the garlic cloves so they’re ready to use.Chimichurri Sauce Recipe For Ribeye Steak
2. Add the chopped parsley, garlic, dried oregano, red chili flakes, salt, and black pepper into a food processor or blender. These ingredients form the flavor base of the chimichurri, giving it a fresh, herby, and slightly spicy profile.Chimichurri Sauce Recipe For Ribeye Steak
3. Pour in the red wine vinegar and olive oil. The vinegar adds a bright, tangy kick, while the olive oil helps bring everything together and creates a smooth, rich texture. A good balance between the two is key to a well-rounded sauceChimichurri Sauce Recipe For Ribeye Steak
4. Pulse the mixture for a few seconds until everything is combined. Be careful not to over-blend the sauce should remain slightly chunky and textured, not completely smooth like a puree. This is what gives chimichurri its authentic look and feel.
5. Taste the sauce and adjust the seasoning if needed add a bit more salt or vinegar depending on your preference.
6. Let the chimichurri sit for at least 10 minutes before serving. This resting time allows the flavors to meld together and develop a deeper, more balanced taste.Chimichurri Sauce Recipe For Ribeye Steak
7. Take the ribeye steaks out of the refrigerator and let them rest at room temperature for about 20 minutes. This helps the steak cook more evenly. Pat them dry with a paper towel, then rub each steak lightly with olive oil. Season generously with salt and freshly ground black pepper on both sides. Simple seasoning works best to highlight the natural flavor of ribeye.Chimichurri Sauce Recipe For Ribeye Steak
8. Place a cast iron skillet on high heat and let it get very hot almost to the point of smoking. A properly heated pan is essential for achieving a deep, flavorful crust on the steak. If you’re using a grill, preheat it to high heat as well.Chimichurri Sauce Recipe For Ribeye Steak
9. Carefully place the steak in the hot pan. You should hear a strong sizzle immediately.
10. Cook for about 3-4 minutes on each side for a medium-rare finish, depending on thickness. Avoid moving the steak too much this helps build a nice crust.
11. For extra flavor, add a tablespoon of butter along with fresh rosemary or thyme during the last minute of cooking. Tilt the pan and spoon the melted butter over the steak continuously (this is called basting).Chimichurri Sauce Recipe For Ribeye Steak
12. Use a meat thermometer to check the internal temperature for perfect doneness:
13. Medium-rare: 130-135°F (juicy and tender)
14. Medium: 140-145°F (slightly firmer, still juicy)
15. This ensures consistent results every time.Chimichurri Sauce Recipe For Ribeye Steak
16. Transfer the steak to a plate and let it rest for 8-10 minutes. Do not skip this step. Resting allows the juices to redistribute throughout the meat, keeping it moist and flavorful when sliced.Chimichurri Sauce Recipe For Ribeye Steak
17. Slice the ribeye against the grain for maximum tenderness. Spoon a generous amount of fresh chimichurri sauce over the top just before serving. The bright, herby sauce perfectly complements the rich, juicy steak.Chimichurri Sauce Recipe For Ribeye Steak

Note

For the best flavor, always use fresh parsley and avoid over-blending the chimichurri so it stays slightly textured. Let the sauce rest for at least 10–15 minutes before serving to allow the flavors to develop fully. When cooking the ribeye, a hot cast iron skillet helps create a perfect crust, and resting the steak after cooking keeps it juicy and tender. Slice against the grain for the most tender bite, and store any leftover chimichurri in an airtight container in the refrigerator for up to 3 days.

Keywords: Chimichurri Sauce Recipe For Ribeye Steak,