Grilled Steak with Chimichurri

Look, I'll be straight with you. I used to absolutely butcher expensive steaks.

My first attempt at grilling ribeye on my old Weber kettle was a $60 lesson in humility. Overcooked leather with the texture of shoe sole. But this chimichurri steak recipe saved my reputation and taught me that sometimes the sauce makes the dish.

Prep Time: 30 minutes

Cook Time: 12-15 minutes

Total Time: 45 minutes

Servings: 4

Difficulty: Medium

What You'll Need

For the Steaks:

• 4 ribeye or NY strip steaks, 1-inch thick (about 8-10 oz each)
• 2 tablespoons kosher salt
• 1 tablespoon coarse black pepper
• 2 tablespoons neutral oil (canola or avocado)

For the Chimichurri:

• 1 cup fresh parsley leaves, packed
• 1/4 cup fresh oregano leaves (or 2 tablespoons dried)
• 4 garlic cloves, roughly chopped
• 1/2 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Equipment That Actually Matters

You don't need a $3,000 setup, but these tools separate decent steaks from legendary ones:

A solid grill is obviously essential. I've tested everything from budget gas models to high-end charcoal setups. For most people, a Weber Original Kettle Charcoal Grill delivers incredible results at $149. If you're still shopping, check out my best charcoal grills for beginners guide.

Get a decent instant-read thermometer. I recommend the Lavatools Javelin® PRO Classic Ultra for $42. It reads in 2 seconds and has saved me from countless overcooked disasters. My full thermometer breakdown is in best meat thermometers for smoking and grilling.

Heavy tongs are non-negotiable. Those flimsy ones from the grocery store will bend under a thick steak's weight.

Instructions

1. Make the chimichurri first (15 minutes)

Start here because this sauce improves with time.

Chuck the parsley, oregano, and garlic into your food processor. Pulse about 10 times until roughly chopped. You want chunky texture, not green paste.

Add olive oil, vinegar, lemon juice, red pepper flakes, salt, and pepper. Pulse 5-6 more times until you get a vibrant, chunky sauce. Taste it now. The garlic should have some bite, and that vinegar should make your mouth water slightly.

2. Season the steaks (5 minutes prep, 20 minutes rest)

Pat steaks bone dry with paper towels. Any surface moisture will steam instead of sear. I learned this after serving gray, disappointing steaks to my wife's book club. Never again.

Season aggressively. Use about 1/2 tablespoon salt per steak. It should look like too much. Add pepper liberally. Let them sit at room temperature for 20-30 minutes.

3. Set up your grill (10 minutes)

Time for two-zone cooking. Gas grill users: crank one side to high, keep the other on medium-low. Charcoal folks: bank all coals to one side.

Your hot zone needs to scream. 450-500°F minimum. The cooler side should hover around 300-350°F. Clean those grates and oil them with a paper towel.

If you're using charcoal, a Weber Rapidfire Chimney Starter for Use With Charcoal Grills makes lighting effortless. At $12.98, it's the best investment I've made for consistent heat.

4. Sear the steaks (3-4 minutes per side)

Brush each steak lightly with oil. Place on the hottest part of your grill. You should hear aggressive sizzling immediately. No sizzle means your grill isn't hot enough.

Don't move them for 3-4 minutes. I used to peek constantly like an anxious parent. Resist that urge. You're building that crusty bark through the Maillard reaction.

When you lift a corner with tongs, the steak should release easily and show deep brown grill marks. Flip once. Repeat for another 3-4 minutes.

5. Move to indirect heat if needed (2-8 minutes)

Here's where that thermometer becomes your best friend.

For 1-inch steaks, you might hit your target during searing. Thicker cuts need more time on the cooler side.

Target internal temperatures:

• Rare: 120-125°F
• Medium-rare: 130-135°F
• Medium: 135-145°F

I always pull at 130°F and let carryover cooking finish the job.

6. Rest and serve (5-10 minutes)

This step separates good cooks from great ones.

Move steaks to a cutting board. Tent loosely with foil. Let them rest 5-10 minutes. Internal temperature will climb another 5 degrees, and juices redistribute throughout the meat.

Serve whole or sliced against the grain with generous chimichurri on top and extra on the side.

My Hard-Learned Tips

Start with room temperature meat. Cold steaks cook unevenly. I pull mine out 30 minutes before grilling, sometimes longer for thick cuts.

Never press down on steaks. Stop squeezing out those beautiful juices with your spatula. Let heat do the work.

Make double chimichurri. This sauce keeps for a week in the fridge and transforms leftover steak, grilled chicken, even scrambled eggs. I always make extra now.

For thicker cuts, consider reverse searing. Steaks over 1.5 inches benefit from the reverse sear method. Start them on the cool side and finish with blazing heat.

Who Should Skip This Recipe

Skip this if you can't resist constantly flipping your steaks. This method requires patience and trust in the process. Also, if you're cooking for people who insist on well-done steak, just make beer can chicken instead. Don't waste good beef.

Common Disasters I've Witnessed

Insufficient preheating. Your grill needs at least 15 minutes to reach proper searing temperature. I used to rush this and wonder why my steaks looked pale.

Cutting immediately after cooking. All those precious juices end up on your cutting board instead of in the meat. Wait the full resting time.

Using the wrong cut. This technique works brilliantly with ribeye, NY strip, and sirloin. Don't try it with tough cuts like chuck or round. Save those for low and slow methods like my competition-style smoked ribs.

Beyond Basic Grilling

Once you master this technique, branch out. Try it with grilled vegetables as sides. The chimichurri works beautifully on grilled zucchini and bell peppers too.

If you're cooking for a crowd, consider pairing with smoked mac and cheese as the ultimate indulgent side dish.

FAQs

Can I make chimichurri ahead of time?

Absolutely. It's actually better after sitting 30 minutes. The flavors meld beautifully. It keeps in the fridge for up to a week, though the color fades after day three. Give it a good stir before serving.

What if I don't have a food processor?

Chop by hand. Mince the garlic first, then chop herbs as fine as possible. Mix everything in a bowl and let it sit longer, maybe an hour, for flavors to develop.

Can I use this method with other steak cuts?

Yes. Works great with NY strip, sirloin, or flank steak. Adjust cooking times. Thin cuts like flank need 2-3 minutes per side. Thick ribeyes might need 5-6 minutes. Your thermometer never lies.

My steaks always overcook. What's wrong?

Two common issues. First, your grill might not be hot enough for proper searing, so you're cooking too long trying to get color. Second, you're not accounting for carryover cooking. Pull steaks 5 degrees before target temperature and let resting finish the job.

Should I use gas or charcoal for this recipe?

Both work fine. I prefer charcoal for flavor, but gas offers more control. If you're deciding between grill types, read my charcoal vs gas vs pellet comparison. For budget gas options, check my best gas grills under $300 guide.