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.
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.
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.
Here are a few reasons why I love making this dish:
And honestly, the whole thing comes together so quickly that it’s great for days when you don’t feel like cooking something complicated.
Chimichurri Sauce Ingredients
| Ingredient | Quantity |
| Fresh parsley | 1 cup (packed), roughly chopped |
| Garlic cloves | 5 cloves |
| Red wine vinegar | 1/4 cup |
| Olive oil | 1/3 cup |
| Dried oregano | 1 tbsp |
| Crushed red pepper | 2 tsp |
| Salt | 2 tsp |
| Black pepper | 1/2 tsp |
Ribeye Steak Ingredients
| Ingredient | Quantity |
| Ribeye steaks | 2 (around 10-12 oz each) |
| Olive oil | 2 tbsp |
| Salt | 1-1.5 tsp |
| Black pepper | 1 tsp |
| Butter | 1 tbsp (optional for basting) |
| Fresh rosemary or thyme | 1 sprig (optional) |
You can tweak this recipe a little depending on what you have at home:
I prefer ribeye for this, but you can use New York strip, sirloin, or even flank.
Here’s what I actually use in my kitchen for this recipe:
| Equipment | Purpose | Buy Link |
| Cast iron skillet (or grill) | Cooking ribeye | Link |
| Food processor | Quick chimichurri | Link |
| Chef’s knife | Chopping herbs | Link |
| Cutting board | Prep surface | Link |
| Tongs | Flipping steak | Link |
| Measuring spoons/cups | Accurate quantities | Link |
If you don’t have a food processor, you can make the sauce by hand just chop everything finely.
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.
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.
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.
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.
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.
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.
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.
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.
Use a meat thermometer to check the internal temperature for perfect doneness:
This ensures consistent results every time.
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.
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.
Approx nutrition per serving (sauce only):
Ribeye nutrition varies, but it’s high in protein and iron.
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
Best Chimichurri Sauce Recipe- Read
Best Chimichurri Sauce Recipe For Flank Steak- Read
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.
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.
Thank you for reading! I hope this recipe helps you create something delicious. If you enjoyed it, don’t forget to share your feedback.
