About
Ok, so 55 minutes may not seem all that quick for a dish called Quick-Grilled Rib-Eye, but trust us: if you forget about letting the steaks rest for half an hour before grilling, you only need 25 minutes to make them! Now that's quick! It is also super tasty, with its simple seasoning and rosy, juicy interior and an herbaceous and flavorful chimichurri on the side! Mmmm, quick! Got to get Quick-Grilled Rib-Eye to your taste buds on the double!
Ingredients
- For the chimichurri sauce:
- 1 cup fresh flat leaf parsley, packed
- 1 cup fresh cilantro, packed
- 1/2 cup fresh oregano, packed
- 4 cloves garlic, minced
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- For the rib-eyes:
- 2 (8-12-ounce, 1-1 1/2-inch-thick) rib-eye steaks
- 2 tablespoons olive oil
- salt, to taste
- pepper, to taste
Directions
Step 1 -In a food processor or blender, add the parsley, the cilantro, the oregano, and the garlic, cover, and pulse until finely chopped.
Step 2 -Add 1/2 cup of the extra-virgin olive oil, the red wine vinegar, the lemon juice, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the red pepper flakes to the herb mixture in the processor, cover, and pulse again until well-combined. Set the chimichurri aside.
Step 3 -Allow the steaks to sit at room temperature before grilling, about 30 minutes.
Step 4 -Preheat the grill to high heat, about 450 degrees F.
Step 5 -Pat the steaks dry with paper towels.
Step 6 -Rub both sides of the steaks with the remaining olive oil and season them generously with the extra salt and the extra pepper.
Step 7 -Place the steaks on the hot grill and cook, flipping them once, until they reach an internal temperature of at least 130 degrees F for medium-rare, about 4-5 minutes per side. Adjust the cooking time according to the thickness of the steaks and your preferred doneness.
Step 8 -Transfer the steaks from the grill to a clean plate and let them rest until they reach an internal temperature of 135 degrees F for medium-rare doneness, about 5 minutes.
Step 9 -Optionally, slice the steaks against the grain.
Step 10 -Serve the steaks with the chimichurri.
