Name: Juicy Brined Grilled Steak with Chimichurri
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 boneless ribeye steaks (about 10 oz each, 1" thick); 3 cups water; 2 tbsp kosher salt; 1 tsp black pepper, divided; 1 cup fresh parsley, finely chopped; 2 tbsp fresh oregano, finely chopped; 2 garlic cloves, minced; 1/2 tsp red pepper flakes; 1/2 cup olive oil; 2 tbsp red wine vinegar; 1/2 tsp coarse sea salt, for finishing; Lemon wedges, for serving

Juicy Brined Grilled Steak with Chimichurri

HerbyBanana8816

This recipe guarantees a juicy, flavorful steak by brining the meat in a salt solution before grilling—a foolproof technique for locking in moisture and seasoning every bite. The vibrant chimichurri sauce of fresh herbs, garlic, and a hit of vinegar brightens the rich, smoky beef, making it ideal for a summer grill night. Quick, impressive, and deeply satisfying, this dish pairs beautifully with grilled vegetables or a simple salad. The brining step is the secret weapon here: a scientific approach to steakhouse-level results at home.

Ingredients

Instructions

In a bowl, dissolve 2 tbsp kosher salt in 3 cups cold water to create a 6% brine. Submerge the steaks, cover, and refrigerate for 30 minutes.
Meanwhile, make the chimichurri: In a small bowl, combine parsley, oregano, minced garlic, red pepper flakes, olive oil, red wine vinegar, and 1/2 tsp black pepper. Stir well and let sit at room temperature to allow flavors to meld.
Remove steaks from brine, pat very dry with paper towels, and season both sides with remaining 1/2 tsp black pepper.
Preheat grill to high (or heat a grill pan over medium-high heat). Lightly oil grates.
Grill steaks 3-4 minutes per side for medium-rare, or until desired doneness. Let rest 5 minutes on a cutting board.
Slice steaks against the grain. Transfer to plates, drizzle generously with chimichurri, and sprinkle with coarse sea salt. Serve with lemon wedges.