Looking for that perfect sizzling steak right off the grill? Look no further. This grilled rib eye steak recipe is easy, fast, and hits the spot every time!

Grilled Rib Eye Steaks with Rosemary Chimichurri

This is grilling at its most elementary and, some would argue, its best. Slap a few big, juicy steaks on the grill and anticipate an awesome meal to come. A lot of people serve bottled steak sauce with grilled steak but I prefer a heady, herbaceous South American concoction. The Argentines love their meat, particularly beef, and most often grill it over hot fires. These people know a thing or two about what best complements perfectly cooked steak: an intense, garlicky herb sauce called chimichurri, always made with lots of parsley. I have added some pungent rosemary to the mix for an especially aromatic garnish.

Serves 4

4 (16-ounce) bone-in rib eye steaks, about 11/4 inches thick

Kosher salt and freshly ground black pepper

Rosemary Chimichurri (recipe follows)

Spray the grilling grate of a gas or charcoal grill with vegetable oil spray. Preheat the grill to medium hot.

Season the steaks generously with salt and pepper. Grill for about 5 minutes on each side for medium-rare meat. Increase the cooking time for better done steak.

Let the steak rest for about 5 minutes before serving with the chimichurri.

Rosemary Chimichurri

Makes about 11/2 cups

2 cups chopped flat-leaf parsley

1/2 cup fresh rosemary leaves

5 whole garlic cloves

2 tablespoons fresh lemon juice

1 teaspoon kosher salt

1/4 teaspoon dried red pepper flakes

In the bowl of a food processor, blend the parsley, rosemary, garlic, lemon juice, salt, and red pepper flakes until smooth. Use right away or cover and refrigerate for up to a week.