Savory Grilled T-Bone Steaks with Easy Fresh Chimichurri Sauce
Juicy grilled T-bone steaks paired with a vibrant, fresh chimichurri sauce made from hand-chopped herbs, garlic, and vinegar. This quick and easy recipe is perfect for a flavorful and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: Argentinian-inspired
Ingredients
Scale
- 2 T-bone steaks, about 1 inch thick (12–16 oz each)
- 3 tablespoons extra virgin olive oil
- 1 cup fresh flat-leaf parsley, finely chopped
- ½ cup fresh cilantro, finely chopped (optional)
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- ¼ teaspoon red pepper flakes
- Salt, to taste (preferably kosher salt)
- Black pepper, to taste (freshly cracked)
- 1 tablespoon fresh lemon juice (optional)
Instructions
- Prepare the chimichurri sauce: In a mixing bowl, combine parsley, cilantro (if using), garlic, red wine vinegar, olive oil, red pepper flakes, and lemon juice if desired. Stir well and season with salt and pepper to taste. Let sit at room temperature while preparing steaks.
- Pat the T-bone steaks dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Let rest for about 10 minutes to come closer to room temperature.
- Preheat the grill to about 450°F (230°C). For charcoal grills, wait until coals are covered with white ash. Lightly oil the grill grates to prevent sticking.
- Grill the steaks for 4-6 minutes per side for medium-rare (internal temperature 130°F/54°C). Flip only once using tongs. If flare-ups occur, move steaks to a cooler part of the grill briefly.
- Transfer steaks to a cutting board and tent loosely with foil. Rest for 5-10 minutes to allow juices to redistribute.
- Serve steaks hot with generous spoonfuls of fresh chimichurri sauce on top or on the side.
Notes
Use a meat thermometer to ensure perfect doneness (130°F for medium-rare). Let steaks rest after grilling to keep them juicy. For grill marks, place steaks at a 45-degree angle and rotate 90 degrees halfway through cooking each side. Fresh herbs are essential for authentic chimichurri flavor; avoid dried herbs. Chimichurri sauce tastes better after sitting for a few hours or overnight.
Nutrition
- Serving Size: 1 steak (about 8 oz)
- Calories: 600
- Sugar: 1
- Sodium: 400
- Fat: 45
- Saturated Fat: 15
- Carbohydrates: 3
- Fiber: 1
- Protein: 55
Keywords: T-bone steak, grilled steak, chimichurri sauce, easy steak recipe, backyard barbecue, fresh herbs, quick dinner