A perfectly grilled steak with chimichurri is one of those meals that feels like it should require a reservation and a steakhouse price tag. It does not. With a good cut of beef, a ripping-hot grill, and five minutes of herb-chopping for the sauce, you can plate something in 20 minutes that rivals any restaurant. The chimichurri is the real star here — bright, garlicky, herbaceous, and just spicy enough to make you go back for another bite. This is our go-to Father’s Day dinner.

Why You’ll Love This Grilled Steak With Chimichurri

• Restaurant-quality at home — the same ribeye you would pay $45 for, cooked better.
• Chimichurri takes 5 minutes — no cooking, just chopping and stirring.
• Ready in 20 minutes — including rest time.
• The sauce makes the steak — that bright green chimichurri against a charred crust is the whole point.
• Works on gas, charcoal, or cast iron — whatever you have.

Ingredients

Look for ribeye steaks that are at least 1 inch thick — 1 1/4 inches is ideal. Thinner steaks overcook before they develop a good crust. Choice grade is perfectly fine for this recipe; only splurge on prime if the marbling looks noticeably different at the counter. For the chimichurri, flat-leaf parsley (Italian parsley) is traditional and gives a cleaner flavor than curly parsley. Fresh oregano is worth seeking out, but dried works in a pinch — just use one-third the amount since dried herbs are more concentrated.

• 2 ribeye steaks (1 to 1 1/4 inch thick, about 12 oz each) (prime or choice grade)
• 1 tbsp kosher salt
• 1 tsp freshly cracked black pepper
• 2 tbsp avocado oil or vegetable oil (high smoke point)
• 4 cloves garlic, finely minced (for the chimichurri)
• 1 cup fresh flat-leaf parsley, finely chopped (about 1 large bunch, stems removed)
• 3 tbsp fresh oregano, finely chopped (or 1 tsp dried oregano)
• 1/2 cup extra-virgin olive oil (good quality — you taste it)
• 3 tbsp red wine vinegar
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 tsp kosher salt (for the chimichurri)
• 2 tbsp cold unsalted butter (optional, for basting)
• 2 cloves garlic, smashed (optional, for basting)
• 2-3 sprigs fresh thyme or rosemary (optional, for basting)

Equipment

• Grill (gas or charcoal) or cast iron skillet — needs to get ripping hot
• Tongs — do not use a fork (piercing releases juices)
• Sharp chef’s knife and cutting board — for the chimichurri
• Instant-read thermometer — the only way to nail doneness consistently
• Small bowl — for the chimichurri

How to Make Grilled Steak With Chimichurri

Step 1 — Season the steaks and make the chimichurri (10 minutes)

Pull the steaks out of the fridge 30 minutes before cooking. Pat them completely dry with paper towels — moisture is the enemy of a good sear. Season both sides and the edges generously with salt and pepper.

While the steaks temper, make the chimichurri: finely mince the garlic and chop the parsley and oregano. Combine both herbs, the garlic, olive oil, red wine vinegar, red pepper flakes, and salt in a bowl. Stir and let it sit at room temperature while you cook the steak. The flavors need 10-15 minutes to meld. Do not blend it — you want texture, not a puree. The sauce should look rustic and loose, not smooth.

Step 2 — Heat the grill or skillet (5 minutes)

For a gas grill, turn all burners to high, close the lid, and let it preheat for at least 5 minutes. You want 500F or above. For charcoal, bank the coals to one side for both direct and indirect zones. For a cast iron skillet indoors, heat it over high heat for 2-3 minutes until a drop of water sizzles off instantly. Add the avocado oil to the skillet just before the steaks go in.

Step 3 — Sear the steaks (6-8 minutes)

Place the steaks on the hottest part of the grill or in the skillet. Do not move them for 3 minutes. You should hear a steady sizzle — if the sound is weak, the heat is not high enough. Flip once. Cook another 3 minutes. For medium-rare, pull the steaks when the internal temperature hits 125F (they will carry over to 130-135F while resting). Add the cold butter, smashed garlic, and herbs to the skillet during the last minute of cooking if you want to baste — tilt the pan and spoon the foaming butter over the steaks repeatedly. For grilling, just finish with the butter on top of the hot steak during the rest.

Step 4 — Rest the steaks (5 minutes)

Transfer the steaks to a cutting board or plate and let them rest for 5 minutes, tented loosely with foil. This is non-negotiable. Resting lets the muscle fibers relax and reabsorb the juices. If you slice immediately, all that juice ends up on the cutting board instead of in the meat. The internal temperature will rise about 5 degrees during this time.

Step 5 — Slice and sauce (2 minutes)

Slice the steak against the grain — look for the direction the muscle fibers run and cut perpendicular to them. This shortens each fiber and makes every bite tender. Fan the slices on a plate and spoon a generous amount of chimichurri directly over the top. Put extra chimichurri in a small bowl on the side. Serve immediately.

Pro Tips

Dry brine overnight if you can: Season the steaks with salt and leave them uncovered on a rack in the fridge for 8-24 hours. The salt penetrates deeply and the uncovered surface dries out, which means a faster, more even sear.

Use an instant-read thermometer: Guessing doneness by the “thumb test” is unreliable, especially with different thicknesses. 125F out of the pan means a perfect 130-135F medium-rare after resting.

Do notove the steaks: Set them down and leave them alone. The crust forms because the meat is in constant contact with screaming-hot metal or grate. Every time you move it, you break that contact and lose crust.

Let the chimichurri sit: Five minutes minimum at room temperature before serving. The garlic mellow slightly, the herbs bloom in the oil, and the vinegar sharpens. It is noticeably better at 15 minutes than at 2.

Variations & Substitutions

Chicken chimichurri

Flank steak version

Flank steak is leaner and cheaper than ribeye and takes chimichurri beautifully. Grill over high heat for 4-5 minutes per side to medium-rare (130F), then slice thin against the grain. The thinner cut means more surface area for the sauce to cling to.

Creamy chimichurri

For a richer sauce, stir 2 tablespoons of sour cream or Greek yogurt into the finished chimichurri. It mellows the acid and garlic while adding body — good for people who find traditional chimichurri too sharp.

Storage & Reheating

Refrigerator: Leftover steak keeps for 3 days in an airtight container. Slice it cold for salads or sandwiches. Reheat gently in a 275F oven for 10 minutes — do not microwave it.

Freezer: Cooked steak freezes for up to 2 months, though the texture is best fresh. Wrap tightly in plastic then foil and thaw in the fridge overnight.

Chimichurri: Keeps in the fridge for up to 2 weeks in a sealed jar. The olive oil may solidify when cold — bring it to room temperature and stir before using. It also freezes well in ice cube trays.

What to Serve With Grilled Steak With Chimichurri

Grilled steak with chimichurri is rich and bold, so the best sides are simple. Salt-crusted baked potatoes or roasted fingerlings soak up the sauce. For a lighter plate, our broccoli burrata pasta salad brings creaminess and freshness alongside the meat. A simple green salad with a lemon vinaigrette works too. For the main event on a celebration night, pair it with our hoisin garlic noodles for an unexpected twist, or go classic with garlic bread. If you are putting together a full Father’s Day menu, start with our classic Caesar salad first and let this steak be the main event.

Nutrition Information

Per serving (1 ribeye with 2 tbsp chimichurri): approximately 620 calories, 45 g protein, 2 g carbohydrates, 48 g fat, 1 g fiber. Values are estimates based on a 12 oz choice-grade ribeye.

Frequently Asked Questions

What cut of steak works best for this recipe?

Ribeye is our first choice for the marbling and flavor, but New York strip, filet mignon, or flank steak all work. Ribeye and strip give you the best crust. Filet is more tender but less flavorful, which makes the chimichurri even more important. Flank steak is leaner and cheaper — great on a budget.

Can I cook this indoors?

Yes. A cast iron skillet on your stovetop with the exhaust fan on high. Preheat the skillet until it is smoking, add a high-smoke-point oil (avocado or vegetable), and sear as directed. Finish with the butter baste. You will make a bit of smoke, but the result is excellent.

How do I know when chimichurri is right?

Taste it. It should be bright and acidic from the vinegar, pungent from the garlic, fresh from the herbs, and gently spicy from the red pepper flakes. If it tastes flat, add more salt. If it is too sharp, add a touch more olive oil. Adjust until the flavors pop.

How long should I rest the steak?

For a 1-inch-thick steak, 5 minutes is the minimum. For thicker cuts (1.5 inches+), rest 8-10 minutes. The general rule is rest time should be about half the cook time. Tent loosely with foil — tight foil traps steam and softens the crust.

What if I do not have fresh oregano?

Use 1 teaspoon of dried oregano instead of the 3 tablespoons of fresh. You can also substitute fresh marjoram or even a small amount of fresh cilantro if that is what you have. The parsley is the backbone of the sauce — that part is not negotiable.

Grilled steak with chimichurri is the recipe we reach for when we want to impress without spending all evening in the kitchen. It is fast, it is elegant, and the chimichurri makes everything on the plate better. Next time we are going to try the creamy chimichurri variation with a flank steak for a weeknight twist. Save this one for Father’s Day, date night, or any evening when a good steak is the only right answer.