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Flavorful Grilled T-Bone Steak Recipe with Easy Fresh Chimichurri Sauce

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A quick and easy grilled T-bone steak paired with a fresh, zesty chimichurri sauce made from garlic, parsley, oregano, and red wine vinegar. Perfect for backyard cookouts and family gatherings.

Ingredients

Scale
  • 1 large T-bone steak (about 1 to 1.5 inches thick, 16–20 oz / 450-570g)
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 teaspoon kosher salt (or sea salt)
  • 1/2 teaspoon freshly ground black pepper
  • Optional: 1 teaspoon smoked paprika
  • 1 cup fresh flat-leaf parsley, finely chopped (packed)
  • 1/4 cup fresh oregano leaves, finely chopped (or 1 tablespoon dried oregano)
  • 3–4 garlic cloves, minced
  • 1/2 cup olive oil (good quality)
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste

Instructions

  1. Pat your T-bone steak dry with paper towels. Rub both sides with olive oil, then sprinkle with kosher salt, black pepper, and smoked paprika (if using). Let it sit at room temperature for about 15-20 minutes.
  2. While the steak is resting, finely chop the parsley, oregano, and garlic. In a bowl, whisk together the olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Stir in the chopped herbs and garlic. Let the sauce sit at room temperature to let flavors marry.
  3. Preheat your grill to high heat (about 450°F to 500°F).
  4. Place the steak on the grill over direct heat. Cook for about 4-6 minutes per side for medium-rare (internal temp ~130°F). Use tongs to flip once, avoiding pressing down on the meat.
  5. Remove the steak from the grill and place it on a cutting board. Tent loosely with foil and let it rest for 5-10 minutes.
  6. Slice the steak off the bone or serve whole, spooning generous amounts of fresh chimichurri sauce over the top.

Notes

Pat steak dry before seasoning to get a better sear. Let steak come to room temperature before grilling. Use a meat thermometer for perfect doneness. Hand-chop herbs for rustic chimichurri texture. Rest steak after grilling to keep it juicy. If chimichurri is too thick, add more olive oil or lemon juice. Watch for flare-ups on the grill and move steak to indirect heat if needed.

Nutrition

Keywords: grilled T-bone steak, chimichurri sauce, easy steak recipe, backyard barbecue, Argentine sauce, grilled steak, fresh herbs, summer grilling

Find it online: https://katedishes.com/flavorful-grilled-t-bone-steak-recipe-with-easy-fresh-chimichurri-sauce/