This Argentinean Chimichurri Infused Olive Oil Grilled Ribeye Steak is a savory dream come true. The Chimichurri infused oil adds an explosion of garlic, parsley, and red pepper flavors with every juicy bite of the steak. The infusion gives the steak a vibrant, herby punch and a hint of heat that will make you feel like you’re dining at an Argentinean asado. The rich, marbled rib-eye soaks up all the flavor while remaining tender and juicy. Grill it to perfection and get ready to experience steak the way it was meant to be—full of bold, earthy flavors that make you feel like a grill master, even if this is your first time. This steak is so good, you’ll want to hug yourself for cooking it.

Instructions

Step-by-Step Guide:

Prep the Steaks (5 minutes):

Pat the rib-eye steaks dry with a paper towel. Dry steaks = great crust! Place them on a cutting board, ready for a flavor party.

Marinate the Steaks (5 minutes):

In a mixing bowl, combine 2 tablespoons of Argentinean (Chimichurri) infused olive oil, sea salt, black pepper, smoked paprika, and garlic powder. Mix it well.

Rub this magical mixture all over the rib-eye steaks, ensuring every nook and cranny is coated. Let them sit and marinate at room temperature for 15-20 minutes. This is your time to set the mood—maybe light some candles or just crank up some Argentinean music. It’s up to you!

Preheat the Grill (10 minutes):

Preheat your grill (or grill pan) to high heat. You want it blazing hot—like, “I could roast marshmallows” hot. If using a grill pan, get that thing on medium-high heat on the stove top. You’re looking for about 500°F, which will give you those sexy grill marks.

Grill the Steaks (8-12 minutes):

Place the ribeye steaks on the grill. Leave them alone for 4-5 minutes on the first side—seriously, don’t poke or prod. Flip them with your tongs when they have nice grill marks (you’ll feel like a pro here). Grill the other side for another 4-5 minutes for medium-rare (about 130°F), or longer if you like your steak more done.

Use a meat thermometer to check the internal temperature. You’re looking for 130°F for medium-rare, 140°F for medium. Anything beyond that, and your steak might ask for a hug because it’s overcooked.

Rest the Steaks (5 minutes):

Once the steaks are done, transfer them to a cutting board and cover loosely with aluminum foil. Let them rest for 5 minutes. Resting helps the juices redistribute and prevents them from leaking all over your plate (nobody wants that).

Slice and Serve (5 minutes):

Slice the steaks against the grain for extra tenderness. Drizzle the remaining tablespoon of Chimichurri infused olive oil over the slices, garnish with fresh parsley, and serve with lime wedges for an extra zing. Serve immediately and bask in the glow of your culinary prowess.

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Argentinean Chimichurri Infused Olive Oil Rib-eye Steak