Print

Perfect Grilled T-Bone Steak Recipe with Easy Vibrant Chimichurri Sauce

grilled t-bone steak chimichurri - featured image
Print Recipe

A flavorful grilled T-bone steak with a juicy crust paired with a bright and bold chimichurri sauce, perfect for gatherings and quick meals.

Ingredients

Scale
  • 1 large T-bone steak (about 1 to 1.5 inches thick, 12–16 oz / 340–450 g)
  • 2 tablespoons olive oil (extra virgin preferred for richer flavor)
  • 1 teaspoon kosher salt (adjust for taste)
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika (optional, adds subtle smokiness)
  • 1 cup fresh flat-leaf parsley, packed and chopped (about 30 g)
  • 3 tablespoons fresh oregano leaves, chopped (or 1 tablespoon dried oregano)
  • 3 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • ½ cup olive oil (use a good quality, fruity olive oil)
  • ½ teaspoon red pepper flakes (adjust for heat preference)
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • Optional: 1 small shallot, finely minced (adds a mild sweetness)

Instructions

  1. Remove the steak from the fridge about 30 minutes before grilling to bring it to room temperature. Pat dry with paper towels.
  2. Rub olive oil all over the steak. Sprinkle kosher salt, black pepper, and smoked paprika evenly on both sides.
  3. Combine parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper in a bowl. Add shallot if using. Let sit for at least 10 minutes.
  4. Preheat grill to medium-high heat (about 450°F / 232°C). If using charcoal, wait until coals are glowing with light ash.
  5. Place steak on grill and cook 4-5 minutes on first side without moving it. Flip and cook another 3-5 minutes for medium-rare (internal temp 130°F / 54°C).
  6. Check doneness with a meat thermometer or by pressing the steak gently; it should feel springy for medium-rare.
  7. Transfer steak to a plate and tent loosely with foil. Let rest 5-10 minutes before slicing.
  8. Serve steak with a generous spoonful of chimichurri sauce on top.

Notes

Let steak come to room temperature before grilling for even cooking. Use a meat thermometer for perfect doneness. Rotate steak 45 degrees halfway through cooking each side for grill marks. Avoid pressing down on steak to keep juices. Chimichurri tastes better after resting at least 10 minutes or overnight. If no grill, use a cast-iron skillet or broiler.

Nutrition

Keywords: T-bone steak, grilled steak, chimichurri sauce, barbecue, easy steak recipe, vibrant sauce, summer grilling

Find it online: https://novanosh.com/perfect-grilled-t-bone-steak-recipe-with-easy-vibrant-chimichurri-sauce/