Serving suggestion. Nutrition is approximate.
Equipment
- Lidded two-zone grill
- tongs
- kitchen scale
- food thermometer.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Use strip steak instead of ribeye at the same raw edible weight.
Make it work
- Move steaks away from flare-ups instead of pouring water into a hot grill. Probe each steak; one may finish earlier.
Prep 25 min · Cook 18 min · Waiting 5 min
Serves 4 / Prep 25 min / Cook 18 min / Rest 5 min. Times are estimates; chilling and resting are included in total time.
Ingredients
- 700 g / 24.7 oz Boneless ribeye steaks, 2 steaks 1 inch thick
- 10 ml / 0.3 US fl oz Sunflower oil
- 5 g / 0.2 oz Fine salt
- 1 g / 0.04 oz Black pepper
- 25 g / 0.9 oz Parsley, chopped
- 8 g / 0.3 oz Garlic, minced
- 25 ml / 0.8 US fl oz Red wine vinegar
- 35 ml / 1.2 US fl oz Olive oil
- 1 g / 0.04 oz Dried oregano
- 1 g / 0.04 oz Chili flakes
Step-by-step method
- Make chimichurri
Chop parsley finely and mix in a clean bowl with garlic, vinegar, olive oil, oregano and chili flakes. Set aside; it must not touch raw steak. This uncooked sauce is added after grilling, so garlic does not burn on the grate. - Prepare the steaks
Pat steaks dry and trim hanging exterior fat. Keep them about 1 inch (2.5 cm) thick. Rub with sunflower oil, salt and black pepper. Do not pierce or score them. A thinner steak needs less cooking time and must be probed sooner. - Heat two zones
Preheat a clean lidded grill to 425-450 F (220-230 C) for 10-15 minutes. Leave an indirect zone available. Place steaks over direct heat with space around them; monitor flare-ups from ribeye fat. - Brown and finish
Cook about 4-5 minutes per side, turning once. If the exterior browns before the center reaches target, move to indirect heat and close the lid for 2-4 minutes. Do not repeatedly press the steaks or baste with the clean herb sauce while raw. - Measure and rest
Insert a thermometer sideways into the center, avoiding large seams of fat. Reach at least 145 F (63 C), then rest on a clean board for 5 minutes; this includes the required minimum 3-minute rest. Time alone does not determine doneness. - Slice and serve
Slice against the grain and divide the edible steak into four portions. Spoon the clean chimichurri over each. The listed nutrition includes all sauce allocated to four servings; potatoes, bread and salad are optional extras.
Cook’s notes
Move steaks away from flare-ups instead of pouring water into a hot grill. Probe each steak; one may finish earlier.
Storage & reheating
- Refrigerate cooked food in shallow containers within 2 hours (1 hour above 90 F / 32 C). Keep at 40 F (4 C) or colder and use within 3 days. Reheat cooked leftovers to 165 F (74 C). Refrigerate cold accompaniments separately; prepare leafy salads fresh.
Allergens
No major allergens in the listed plain ingredients. Check product labels and cross-contact.
Approximate nutrition
Per serving: 522 kcal · Protein 33 g · Carbohydrates 2 g · Fat 43 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
