Quick Takeaways
- A showstopping cookout dish: grilled ribeye steak with a bright, herbaceous chimichurri sauce.
- Paired with Stags' Leap Winery's Limited Edition Reserve Cabernet Sauvignon, sourced in part from our Oakville estate vineyard.
- Total active time is about 20 minutes, including a short rest for the steak.
This showstopping dish combines the bold flavors of a perfectly grilled ribeye with the vibrant, tangy notes of fresh chimichurri sauce. Tender, juicy steak is beautifully complemented by the bright green, herbaceous sauce, making for a memorable meal that pairs wonderfully with our robust Limited Edition Reserve Cabernet Sauvignon. Elevate your next cookout with this indulgent yet easy-to-prepare dish.
The Recipe
Serves: 4 | Cook time: 15 minutes, plus resting
Ingredients
For the steak
- 4 ribeye steaks, about 1 inch thick
- Salt and freshly ground black pepper, to taste
- Olive oil, for brushing
For the chimichurri sauce
- 1 cup fresh parsley, chopped
- ½ cup fresh cilantro, chopped
- 3 garlic cloves, minced
- ¼ cup red wine vinegar
- ½ cup olive oil
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Preheat your grill to high heat.
- Season the steaks with salt and pepper, then lightly brush with olive oil.
- Grill for 4 to 5 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before serving.
- For the chimichurri, combine all ingredients in a bowl and mix well. Taste and adjust seasoning as needed.
- Serve the steaks with chimichurri drizzled on top.
The Pairing: Limited Edition Reserve Cabernet Sauvignon
Stags' Leap Limited Edition Reserve Cabernet Sauvignon, sourced in part from our estate's Gamble Ranch Vineyard in Oakville, bursts with dark berry aromas and flavors, blackberry, black cherry, and black currant alongside baking spice notes of cinnamon, nutmeg, and clove. Rustic notes of wild chaparral sage, lavender, and thyme round out the profile, hints from well-integrated oak aging and the estate's terroir. Full and round, with velvety, mouth-filling tannins and a bright core of acidity, it's generous and complex enough to stand up to a well-charred ribeye and the sharp, herbaceous chimichurri.
SHOP THE LIMITED EDITION RESERVE CABERNET SAUVIGNON
Recipe at a Glance
| Element | Detail |
|---|---|
| Dish | Grilled ribeye steak with chimichurri sauce |
| Wine pairing | Limited Edition Reserve Cabernet Sauvignon |
| Serves | 4 |
| Total time | About 20 minutes |
| Best for | Cookouts and casual entertaining |
Frequently Asked Questions
What wine pairs best with grilled ribeye and chimichurri? A structured, full-bodied Cabernet Sauvignon works well, since its tannins stand up to the richness of the ribeye while its dark fruit notes complement the herb-forward sauce.
How long should I let a ribeye rest after grilling? About 5 minutes. Resting allows the juices to redistribute, keeping the steak tender when sliced.
Can I make chimichurri ahead of time? Yes, it can be made up to a day ahead; the flavors deepen as it sits, though the herbs will darken slightly.
What's the best way to check ribeye doneness? A meat thermometer is most reliable: 130 to 135°F for medium-rare, adjusting from there based on your preference.
