UCLA Luskin Conference Center Quarterly Newsletter — May 2019

Let this grilled ribeye for two be your summer go-to BBQ recipe

When we asked our chefs for a summer BBQ recipe to share, they readily obliged with this easy-on-the eyes-and-taste-buds Grilled Ribeye with Chimichurri Sauce for two. Yes, it’s that good… good enough to share! And why not when it’s paired with a delicious Chimichurri Sauce that becomes a match made in meat heaven!


Servings: 2


  • 24-ounce bone-in ribeye
  • Salt

For the Chimichurri Sauce:

  • 1 jalapeño
  • 1 bunch parsley
  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 2 teaspoons fresh oregano leaves
  • 1 tablespoon chili flakes
  • 1 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 bunch thyme for a garnish
  • Salt


For the Chimichurri Sauce:

  1. Char the jalapeño in the open flame on a gas burner, until golden brown, but not blackened.
  2. When the pepper has cooled slightly, cut it in half and get rid of the seeds.
  3. Dice the jalapeño into pieces. Keep the golden, blistered part — it will add flavor.
  4. Chop the oregano, thyme and rosemary, then pound lightly using a pestle to bruise the herbs. (You can also use the dull side of a chef’s knife, meat mallet, muddler or basically anything that has a little heft).
  5. Mince all the garlic.
  6. Warm the olive oil in a small saucepan until hot to the touch. Remove from the heat and add the bruised herbs and garlic.
  7. Let the oil mixture cool down before adding parsley and chili flakes.
  8. Add salt to taste.

For the Steak:

  1. Let the 24-ounce bone-in ribeye sit at room temperature for 30 minutes.
  2. Season heavily with salt, then make sure the grill is hot.
  3. Put the steak on the high heat part of the grill. Each side of the steak should be cooked for around 5-7 minutes.
  4. To get the criss-cross marks, turn the steak to a three o’clock position, then place at another hot spot on the grill.
  5. Then flip it over and do the same thing.
  6. Let it cook on the low heat part of the grill until the internal temperature reaches 125 degrees F.
  7. Let the meat rest for 10 minutes and the slice it.
  8. Drizzle chimichurri on top of the sliced beef.
  9. Add thyme for garnish.

Bon appetit!