When the Texas sun hits just right and the scent of fresh herbs drifts from the garden, you know it’s time to fire up the grill. At Finke Farms, summer means gathering with loved ones, sipping iced tea on the porch, and bringing out the best cuts of our pasture-raised beef to share a meal that feels like a hug from home.
This week, we’re savoring the season with one of our favorite pairings: Grilled Ribeye with Homemade Chimichurri. The marbled richness of a ribeye, kissed by flames, meets the zesty brightness of a chimichurri sauce made with herbs that might just be growing outside your kitchen window.
But more than that—it’s the sound of the grill popping, the laughter from cousins tossing a football in the yard, and someone inevitably asking, “What smells so good?” It’s dinner as an experience, not just a dish.
Why It Works
The bold flavors of a grilled ribeye need a companion that cuts through the richness without overpowering it. Enter chimichurri—a punchy Argentinian herb sauce that’s as fresh and vibrant as a summer evening. The parsley and cilantro bring green brightness, the garlic and vinegar add tang, and a touch of red pepper flakes keeps things interesting. It’s the perfect match for beef that stands on its own but loves good company.
Finke Family Chimichurri Recipe
This version is adapted from what we make on the back patio while the steaks sizzle and the kids chase lightning bugs.
Ingredients:
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1 cup fresh parsley, finely chopped
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½ cup fresh cilantro, finely chopped (optional but recommended)
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4 cloves garlic, minced
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2 tablespoons red wine vinegar
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½ cup extra virgin olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon red pepper flakes (adjust to taste)
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Juice of ½ lemon (optional for brightness)
Instructions:
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In a medium bowl, mix the chopped parsley, cilantro, and garlic.
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Stir in the red wine vinegar, salt, pepper, and red pepper flakes.
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Slowly whisk in the olive oil until fully combined.
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Taste and adjust seasoning. Add lemon juice for extra zing if desired.
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Let it sit for 15–20 minutes to allow the flavors to meld. Store any leftovers in the fridge, but it’s best fresh!
Grilling the Perfect Ribeye
We like our ribeye thick-cut—about 1¼ to 1½ inches—and brought to room temperature before hitting the grill. Here’s how we do it:
1. Season Simply: Salt, pepper, and a touch of garlic powder go a long way. Let the beef speak for itself.
2. Hot Grill, Big Sear: Get your grill piping hot. Sear each side for 4–5 minutes for medium-rare (adjust depending on thickness and preference). We like to get those beautiful grill marks and then move the steaks to a cooler part of the grill to finish.
3. Rest and Drizzle: Always let your steaks rest 5–10 minutes after cooking. Just before serving, spoon that fresh chimichurri over the top and watch it melt into the nooks of the sear.
Pull Up a Chair
Whether you’re eating off real plates or paper ones, around a farmhouse table or on a tailgate, this meal is meant to be shared. Serve it with grilled corn, crusty bread, or even a fresh tomato salad—whatever’s ripe and ready.
At Finke Farms, it’s not just about feeding your family—it’s about gathering them. And with a plate like this, they’ll be coming back for seconds.
