If there’s a quintessential summer meal that’s both simple and special, for me, it’s steak. I love it year-round, but in summer, that extra char from the grill makes it magical. Plus, as much as I enjoy a stovetop sear, cooking outdoors means skipping the inevitable cacophony of fire alarms in my smoky house. I love serving steak with chimichurri for a fresh, bright finish.

I have no shame admitting that grilling steak feels intimidating, especially for a group! After messing up plenty myself, I put together a simple grilling guideline below. If you, like me, appreciate a little extra direction, give it a read before you start cooking. If you’ve got your own method that works, go for it!

Even I follow these steps carefully, and yes, I still mess up sometimes. While filming this recipe video, I got distracted, missed the crust I was aiming for, and cooked my steak to medium instead of my preferred medium-rare. Guess what? It still tasted amazing. Season well, don’t overcook to shoe leather, and you’ll be golden.

Serves 2 | Total Time: ~30 minutes + seasoning time

Ingredients

Chimichurri

1 cup packed parsley
1 cup packed mixed herbs (I used mint and dill)
1 small shallot, peeled and chopped
1 garlic clove, peeled and chopped
1 hot pepper, chopped (jalapeño or Thai chili works well)
3 tbsp red wine vinegar
1/4 cup olive oil
1 tsp salt
1 tsp ground cumin
1/2 tsp sugar
Freshly ground black pepper

Steak

1 steak (I used a 1 lb ribeye, about 1.5–2" thick for two people)
Generous kosher salt and freshly cracked black pepper
1 tbsp olive oil
1 garlic clove
2 tbsp salted butter
Finishing salt

Side

Cherry tomatoes on the vine
1 tbsp olive oil
Salt and pepper

Instructions

Prep the Steak: At least 1 hour ahead (or up to 1 day), generously season all sides of the steak with salt to draw out moisture.* Place on a rack in the fridge uncovered. Remove from the fridge 30 minutes before grilling to bring to room temperature. Preheat the grill to high heat.
Make the Chimichurri: In a blender or food processor, add all ingredients.** Pulse until combined but still slightly textured. Add more olive oil or a splash of water if needed to loosen it up. Taste and adjust seasoning.
Get Ready to Grill: In a small bowl, combine 1 clove garlic (finely grated or minced) and 2 tbsp salted butter. Melt in the microwave (~30 sec) and set aside. Pat steak dry with paper towels. Lightly oil all sides and season again with salt and black pepper.
Grill and Rest the Steak: Grill the steak to your desired doneness, following the Grilled Steak (Direct or 2-Zone Method) instructions below, or use your own trusty method. Towards the end of the cook, baste each side of the steak with garlic butter - this step is optional but adds so much flavour! Once cooked, remove the steak and rest for 5–10 minutes before slicing.
Cook Any Sides: For this recipe, place cherry tomatoes on foil, drizzle with olive oil, and season with salt and pepper. Cook on the grill over direct heat while cooking the steak. Remove once blistered and slightly burst.
Cut Steak and Serve: Slice against the grain. Season with finishing salt. Serve with chimichurri, blistered tomatoes, and a glass of red wine. Enjoy!

Recipe Notes

*Salting ahead of time: Generously salting the exterior of the steak draws moisture and enhances the crust. If you have <60 minutes before grilling, however, skip the long salting step - it can actually make it harder to achieve a crust! Just season heavily right before cooking instead.
**Chimichurri is traditionally made by finely chopping herbs, garlic, and other ingredients. Using a blender or food processor is just a convenient variation — both methods are valid.

Grilled Steak (Direct or 2-Zone Method)

Understanding Temperatures:

Final Goal Temp – Internal temp you want after resting (ready to eat).
Pull Temp – Temp to remove steak from grill before resting. Steak rises ~10°F while resting.

Tip: Pull sooner rather than later — by the time you check temp and flip, you may overshoot. Start your final sear about 15°F below pull temp for better control.

Doneness & Temperature Guide

Doneness	Final Goal Temp	Pull Temp	Final Sear Start Temp*
Rare	125°F	115°F	100°F
Medium Rare	130°F	120°F	105°F
Medium	135°F	125°F	110°F

*Starting your final sear at these temps helps build crust without overshooting.

Direct Heat vs. 2-Zone Grilling

Steak Thickness	Method	Notes
≤ 1.5"	Direct high heat	Watch internal temp closely
> 1.5"	2-zone grilling	Hot side for sear, cool side to finish gently, final sear back on hot side

Step-by-Step

Initial Sear (All Steaks) Place steak over direct high heat. Sear ~2 min per side, rotating 90° halfway for grill marks. Optional: close lid briefly for a better crust — monitor temps closely.
Middle Cook (Thick Steaks >1.5") Move to indirect heat, close lid. Flip every 1–2 min until ~15°F below pull temp.
Final Sear Return to direct heat. Flip every 45–60 sec, basting with butter in the last 1–2 min. Remove at pull temp and rest 5–10 min.

Quick Notes

Skip step 2 for steaks <1.5".
Judge sear visually — grill heat and steak thickness vary.
Butter basting is optional but delicious.
Use an instant-read or probe thermometer for accuracy.

Shopping List

⬜ Parsley — 1 cup packed
⬜ Mixed herbs (mint, dill, or your choice) — 1 cup packed
⬜ Small shallot — 1
⬜ Garlic — 2 cloves
⬜ Hot pepper — 1
⬜ Ground cumin — 1 tsp
⬜ Preferred steak ~1 lb
⬜ Kosher salt
⬜ Salted butter — 2 tbsp
⬜ Olive oil — ~1/3 cup
⬜ Red wine vinegar — 3 tbsp
⬜ Sugar — 1/2 tsp
⬜ Freshly ground black pepper
⬜ Cherry tomatoes on the vine — 1 handful
⬜ Finishing salt

Grilled Steak & Chimichurri

Baba Ghanoush