Description:
This mouthwatering grilled ribeye steak is perfectly seared on the outside and cooked to a juicy medium-rare on the inside. Served on a rustic wooden board, the steak is sliced to reveal its tender, flavorful center and accompanied by a vibrant chimichurri sauce, whole-grain mustard, and roasted garlic cloves.
Ingredients
For the Steak
2 ribeye steaks (about 12 oz / 340 g each)
2 tbsp olive oil
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp smoked paprika
For the Chimichurri Sauce
1 cup fresh parsley, finely chopped
2 tbsp fresh oregano, chopped
3 cloves garlic, minced
1 small red chili, finely diced
1/3 cup olive oil
2 tbsp red wine vinegar
Salt and black pepper to taste
For Serving
1/2 cup whole-grain mustard
8–10 roasted garlic cloves
Instructions
Step 1: Prepare the Chimichurri
In a medium bowl, combine the parsley, oregano, garlic, and red chili.
Add olive oil and red wine vinegar.
Season with salt and black pepper.
Mix well and let the sauce rest for at least 20 minutes to allow the flavors to develop.
Step 2: Season the Steaks
Pat the ribeye steaks dry with paper towels.
Rub both sides with olive oil.
Season generously with salt, pepper, garlic powder, and smoked paprika.
Let the steaks sit at room temperature for 30 minutes before cooking.
Step 3: Grill the Steaks
Preheat a grill or cast-iron skillet to high heat.
Place the steaks on the hot grill and cook for 4–5 minutes per side for medium-rare, or adjust cooking time to your preferred doneness.
Use a meat thermometer:
Rare: 125°F (52°C)
Medium-Rare: 135°F (57°C)
Medium: 145°F (63°C)
Remove the steaks from the heat and let them rest for 10 minutes.
Step 4: Serve
Slice the steaks against the grain.
Arrange them on a serving board.
Add roasted garlic cloves around the steak.
Serve with chimichurri sauce and whole-grain mustard on the side.
Garnish with extra fresh herbs if desired.
Serving Suggestions
Pair this grilled ribeye steak with roasted potatoes, grilled vegetables, a fresh green salad, or crusty artisan bread. For a complete steakhouse experience, serve alongside a glass of red wine such as Cabernet Sauvignon or Malbec.
Prep Time: 20 minutes
Cook Time: 10–12 minutes
Resting Time: 10 minutes
Total Time: 40–45 minutes
Servings: 2–4 servings