Grilled Paraguayan Ribeye Steak with Chimichurri
A bold and flavorful ribeye steak made with premium grass-fed Paraguayan beef, seared to perfection and served with a zesty homemade chimichurri sauce. Ideal for BBQs or a weekend treat.
Equipment
- Grill or cast iron skillet
- Meat thermometer
- Mixing bowl
- Tongs
- Cutting board
- Sharp knife
Ingredients
- 1 Paraguayan ribeye steak about 1 inch thick
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- For Chimichurri:
- ½ cup finely chopped fresh parsley
- 2 tablespoons red wine vinegar
- 3 cloves garlic minced
- ¼ teaspoon red chili flakes
- ½ teaspoon dried oregano
- ⅓ cup olive oil
- Salt and pepper to taste
Instructions
- Remove the ribeye from the fridge 30 minutes before cooking to let it reach room temperature.
- Rub the steak with olive oil, salt, pepper, garlic powder, and smoked paprika.
- Preheat grill or skillet to high heat.
- Sear the steak for 2–3 minutes per side for a nice crust.
- Move to a cooler part of the grill or reduce heat and cook for another 5–6 minutes (until internal temp reaches 130°F for medium-rare).
- Remove and let the steak rest for 10 minutes.
- While the steak rests, combine chimichurri ingredients in a bowl.
- Slice the steak and serve topped with chimichurri.
Notes
For extra flavor, marinate the steak overnight.
Always rest the steak after grilling to retain juices.
Chimichurri can be made ahead and stored in the fridge for up to 5 days.