There’s nothing quite like a perfectly grilled rib steak—juicy, tender, and full of flavor.

Pair it with vibrant chimichurri sauce and some garlic toast, and you’ve got a restaurant-worthy meal right at home.

Why You’ll Love This Recipe

The chimichurri sauce is fresh, zesty, and adds a bold punch of flavor.

Rib steaks are rich and juicy, perfect for grilling to your preferred doneness.

It’s a complete meal when paired with garlic toast and your favorite sides.

Everything comes together in under an hour, making it ideal for gatherings or weekend dinners.

What You’ll Need (Ingredient Highlights)

Fresh parsley forms the base of the chimichurri and adds brightness.

Olive oil and red wine vinegar balance richness with acidity.

Rib steaks are marbled, flavorful, and perfect for the grill.

Garlic Texas toast provides a crispy, buttery side to soak up juices.

Red pepper flakes give the sauce a gentle kick of heat.

Pro Tips Before You Start

Let the chimichurri rest for at least 10 minutes before serving so the flavors develop.

Bring steaks to room temperature before grilling for even cooking.

Always let steaks rest after grilling to lock in juices.

Oil the grill grates to prevent sticking and get beautiful grill marks.

How to Make Grilled Rib Steaks with Chimichurri Sauce

Step 1 – Prepare the chimichurri

Mix parsley, garlic, shallots, oregano, red pepper flakes, olive oil, vinegar, lime juice, zest, salt, and pepper.

Let sit for 10–15 minutes.

Step 2 – Season the steaks

Pat steaks dry and season both sides with salt and pepper.

Step 3 – Grill to perfection

Place on a medium-high grill, cover, and cook 4–6 minutes per side depending on doneness.

Rest steaks 10–20 minutes before slicing.

Step 4 – Make the garlic toast

Grill Texas toast on low heat until golden brown with grill marks.

Step 5 – Serve and enjoy

Plate steaks, spoon chimichurri generously over the top, and serve with garlic toast and your favorite sides.

What to Serve Them With

Pair with roasted potatoes, grilled vegetables, or a crisp salad.

Serve alongside a bold red wine like Malbec or Cabernet Sauvignon.

Add extra garlic toast for soaking up the sauce and steak juices.

Variations / Substitutions

Swap rib steaks for strip steaks, sirloin, or filet mignon.

Use cilantro in place of parsley for a different chimichurri flavor.

Add a pinch of smoked paprika to the steak seasoning for depth.

Make spicy chimichurri by increasing the red pepper flakes.

Storage & Leftovers

Store leftover chimichurri in a sealed container in the fridge for up to 3 days.

Leftover steak keeps well in the fridge for 2–3 days and can be sliced thin for sandwiches or salads.

Reheat steak gently in a skillet or slice and serve cold.

FAQs

Can I make chimichurri ahead of time?
Yes, but it’s best the same day. Store in the fridge and bring to room temperature before serving.

What’s the best steak doneness for this recipe?
Medium-rare to medium works best, but cook to your personal preference.

Can I cook the steak on a stovetop grill pan?
Absolutely—use a cast-iron pan for best results.

Do I have to rest the steak?
Yes, resting ensures the juices redistribute and keeps the steak moist.

Can I freeze chimichurri?
It can be frozen, but fresh is always better.

Final Thoughts

This grilled rib steak with chimichurri sauce is the perfect combination of bold, fresh, and savory flavors.

It’s simple enough for a weeknight dinner but impressive enough for entertaining.

The Boat Shed Kitchen

Grilled Rib Steaks – Chimichurri Sauce

Juicy rib steaks paired with zesty chimichurri and buttery garlic toast make for the ultimate grilled dinner. Fresh parsley, garlic, and lime brighten every bite, while the smoky char from the grill locks in rich steak flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Rest Time 10 minutes mins

Total Time 40 minutes mins

Servings: 2

Calories: 780

Ingredients Method Notes

Ingredients

  

For Chimichurri:

• 1 ½ cups parsley chopped
• 3 cloves garlic minced
• 2 shallots diced
• ½ cup olive oil
• 2 tbsp dried oregano
• 2 tbsp red wine vinegar
• Juice and zest of 1 lime
• Pinch of salt pepper, and red pepper flakes

For Rib Steaks:

• 2 thick-cut rib steaks boneless
• Salt and pepper to taste

For Garlic Toast:

• 1 package Texas Toast

Method

 

1. Mix chimichurri ingredients and let sit 10–15 minutes.
2. Preheat grill to medium-high, oil grates.
3. Season steaks and grill 4–6 minutes per side. Rest 10–20 minutes.
4. Grill garlic toast until golden with grill marks.
5. Serve steaks with chimichurri sauce and garlic toast.
6. See full steps with tips & photos → https://theboatshedcafe.com/grilled-rib-steaks-chimichurri-sauce/

Notes

• Resting the steaks ensures juices redistribute, keeping them tender.
• Chimichurri can be made up to 2 days ahead and stored in the fridge.
• Use fresh oregano if available for a brighter flavor.