Our dads love their burgers, but their all time favorite meal is a good rib-eye steak. And the best way for us to celebrate Father’s Day with them is by making a juicy rib-eye steak with a nice extra charred crust and a chimichurri sauce to really rock their world.
Cooking a thick rib-eye steak takes extra care because you want to make sure to treat this beautiful cut of meat right! The rib-eye is one of our favorite cuts on the planet, especially when the butcher cuts them nice and thick. They are flavorful, tender, and have great marbling.
In addition to getting a great thick cut, you’ll need to have a good source of high heat in order for your rib-eye steaks to develop a great crust and medium rare center. For many gas grills, you have to depend on a searing burner to get that crust, usually by cooking them one steak at a time. However on our KitchenAid® Stainless Steel 8 Burner Gas Grill, cooking steaks has been a dream.
Light up the burners on high and let your Gas Grill get get nice and hot for about 10 minutes prior to grilling.
Season the steaks with salt and pepper. Then cook each side for about 3 minutes on your Gas Grill.
For a medium rare steak, cook until the cuts reach an internal temperature of 130–135ºF. If you prefer your steak medium cooked, grill until the internal temperature of each steak is 135–140ºF. The total grilling time will depend on how thick each cut of meat is, and how your guests like their steaks cooked, so using a thermometer is the most precise way of determining when your meat is ready.
To take your rib-eye to the next level, try serving it with this amazing fresh chimichurri sauce. Made with fresh parsley (or cilantro) and tons of fresh lemon juice and spices, this is a sauce that can be eaten on just about anything.
To make this sauce, zest and juice 1 lemon. Then, combine the lemon juice and zest in a mason jar with olive oil, garlic, parsley, red wine vinegar, red chili flakes, salt, pepper, and cumin. Seal the mason jar with a lid and shake to combine. And that’s all it takes! Sure, the steak is great on its own, but when you add a spoonful of this sauce, the steak has new levels of flavors and textures.
Make sure to bring out a nice bottle of red wine for dad, because he and these steaks deserve it! Their rich, meaty bite is awesome when washed down with a great bottle of Cabernet Sauvignon or whatever red wine dad likes. After a meal like this, he’ll be excited to see what you grill up for him next year.
Be sure to share your take on this Grilled Rib-Eye Steaks with Fresh Chimichurri Sauce recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.
Grilled Rib-Eye Steaks
Makes 4 servings
4 Rib-eye steaks, 1.5 – 2″ thick
Kosher or other flaky salt
Fresh cracked black pepper
Bring the steaks to room temperature. Heat the KitchenAid® Stainless Steel 8 Burner Gas Grill on high for at least 10 minutes.
Liberally season the steaks with salt and pepper. Place them on your Gas Grill, close the lid and cook on high heat for 3 minutes. Flip the steaks, close the lid, and cook for another 3 minutes.
The steak is done when it reaches an internal temperature of 130–135ºF for medium rare or 135–140º for medium. Grill for another minute or two per side if you prefer a well cooked steak.
Remove the steaks from the Gas Grill and loosely cover with foil, allowing them to rest for about 5 minutes. Serve with the Chimichurri sauce.
Fresh Chimichurri Sauce
Makes 4 servings
1/2 cup extra virgin olive oil
1 large lemon, zest and juice
3 cloves garlic, minced
1 large bunch flat-leaf parsley, fine minced (or cilantro, if preferred)
1/4 cup red wine vinegar
1/2 teaspoon red chili flakes
1/2 teaspoon sea salt, or to taste
1/4 teaspoon fresh cracked black pepper, or to taste
1/4 teaspoon ground cumin (optional)
Zest the lemon and set aside with about 3 tablespoons of fresh lemon juice.
In a mason jar, combine the olive oil, lemon juice, lemon zest, garlic, parsley, red wine vinegar, red chili flakes, salt, pepper, and cumin. Shake vigorously until all ingredients are combined.
Taste the sauce and add additional salt and pepper to taste. Set aside until ready to serve.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*