Name: Grilled Ribeye with Chimichurri
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 x 350g Ribeye Steaks (minimum 3cm thick (sourced from a reputable British butcher)); 1 tbsp Rapeseed Oil; Black Pepper; 1 Parsley (finely chopped); 1 tbsp Oregano (finely chopped); 2 clove Garlic (minced); 1 Chilli (deseeded and finely minced (or 1 tsp dried chilli flakes)); 2 tbsp Vinegar; 80 ml Olive Oil; 0.5 tsp Salt

Grilled Ribeye with Chimichurri | Smoke & Soil

Ribeye is the most forgiving steak on the grill — the marbling of fat means it can handle high heat and still come out tender and juicy. The key is to sear it hard to develop a crisp, caramelised crust, then let it rest long enough for the juices to redistribute. Resist the urge to poke or prod it while it cooks; patience here makes all the difference.

This recipe pairs the ribeye with a fresh, herbaceous chimichurri that cuts through the richness of the meat. The sauce’s parsley, oregano, garlic, chilli, and vinegar bring brightness and a touch of acidity, balancing the steak’s depth without overpowering it. Cooking over direct heat on a cast iron griddle or BBQ gives you precise control and that distinctive char that’s hard to replicate indoors.

Using seasonal, simple ingredients and straightforward techniques, this dish embodies everyday BBQ done well. It’s about respecting the produce and the process — clean, whole-food cooking that’s approachable yet refined. With the right tools and a little attention, you can bring this kind of flavour and confidence to your own fire-cooking.

Serves:

For the Ribeye

minimum 3cm thick (sourced from a reputable British butcher)

For the Chimichurri

finely chopped

minced

deseeded and finely minced (or 1 tsp dried chilli flakes)

Health Notes

Beef is a dense source of protein, iron, and B vitamins. Fattier cuts like ribeye and brisket are more calorie-dense — portion size is worth considering if you're eating them regularly. Leaner cuts like sirloin and rump offer much of the nutrition with less fat.

Notes

The Importance of Resting: The 5-minute rest is crucial. During high-heat cooking, the muscle fibres contract, forcing moisture to the centre. Resting allows the temperature to equalise and the juices to redistribute throughout the meat, resulting in a significantly more tender and moist steak.
Chimichurri Acidity: The red wine vinegar in the chimichurri is not just for flavour; its acidity acts as a palate cleanser, perfectly balancing the high fat content of the ribeye. Do not be tempted to reduce the vinegar content.
Timing Clarification: The total cook time is highly dependent on the thickness of the steak and the actual temperature of your grill. Always rely on the internal temperature reading from a digital thermometer, not on time alone. A thicker steak (4cm+) may benefit from a reverse-sear technique (starting on the indirect side and finishing on the direct side) to ensure even cooking.

Seasonal Variations

Swap ribeye for bavette or skirt for a more economical alternative with a similar char
Try a coffee rub instead of simple salt for a deeper crust

Nutrition (per serving, estimate)

480

kcal

42g

protein

carbs

28g

fat

Values are estimates and vary with portion size and preparation.

Made this recipe?

Method

1
Prepare the Chimichurri
Combine the parsley, oregano, garlic, and chilli in a small bowl. Pour over the red wine vinegar and olive oil. Stir well to combine and season with salt. The chimichurri should be loose and vibrant. Allow it to sit at room temperature for at least 15 minutes while preparing the grill to allow the flavours to marry.
15 min
2
Prepare the Grill for High Heat
Fill a chimney starter with Weber briquettes and light. Once the briquettes are fully ashed over (approximately 15-20 minutes), pour them onto one side of the Weber Master-Touch to create a high-heat direct zone. Place the cooking grate over the coals and allow it to preheat for 5 minutes. The grate temperature should be extremely high—aim for 260°C+.
15 min
3
Season and Sear the Steaks
Pat the ribeye steaks completely dry with paper towel. Rub lightly with rapeseed oil and season aggressively on all sides with salt and pepper. Place the steaks directly over the high-heat zone. Sear for 2-3 minutes per side to develop a deep, dark crust. Use the tongs to lift and check the crust development.
2 min
4
Monitor Internal Temperature
Once the initial sear is complete, move the steaks to the cooler, indirect side of the grill (if necessary, to slow the cook). Insert the digital thermometer into the thickest part of the steak, avoiding bone or fat pockets. Cook until the internal temperature reaches your desired doneness: * Rare: 50°C * Medium-Rare: 54°C (Recommended) * Medium: 60°C For a 3cm thick steak, this will take approximately 8-10 minutes total cook time, flipping every 2 minutes.
50°C8 min
5
Rest and Serve
Remove the steaks from the grill immediately upon reaching the target temperature. Place them on a warm cutting board or plate and cover loosely with foil. Rest the steaks for a minimum of 5 minutes. This allows the muscle fibres to relax and reabsorb the juices, preventing them from running out when sliced. Slice the rested ribeye against the grain and serve immediately, generously topped with the fresh chimichurri.
5 min
6
Rest and Serve
Remove the steaks from the grill immediately upon reaching the target temperature. Place them on a warm cutting board or plate and cover loosely with foil. Rest the steaks for a minimum of 5 minutes. This allows the muscle fibres to relax and reabsorb the juices, preventing them from running out when sliced. Slice the rested ribeye against the grain and serve immediately, generously topped with the fresh chimichurri.
5 min

Grilled Ribeye with Chimichurri

Grilled Ribeye with Chimichurri

Ingredients

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Method

Notes

Seasonal Variations

Nutrition

Instant-Read Thermometer

Cutting Board

Chimney Starter

Long Tongs

Charcoal Briquettes