Bring the steak to room temperature. Take the steak out of the fridge 30–45 minutes before cooking. Pat it dry with paper towels. Dry surfaces sear better.

Season generously. Coat the steak lightly with oil, then season all sides with kosher salt and lots of black pepper. Don’t skimp—this is your flavor foundation.

Preheat your grill. Heat to high (450–500°F). If using a charcoal grill, build a two-zone fire: hot side for searing, cooler side for finishing.

Make the chimichurri. Finely chop parsley and oregano. Mince garlic. In a bowl, combine herbs, garlic, red pepper flakes, red wine vinegar, and a generous pinch of sea salt. Stir in extra-virgin olive oil until the mixture is spoonable, not soupy. Taste and adjust salt and acidity. A squeeze of lemon is optional but bright.

Clean and oil the grates. Use a grill brush to scrub the grates, then oil them with tongs and a paper towel dipped in neutral oil. This prevents sticking and ensures clean grill marks.

Sear the steak. Place the steak over direct heat. For a 1–1.5-inch ribeye or strip: grill 3–4 minutes per side for medium-rare, rotating halfway for crosshatch marks. For skirt steak: 2–3 minutes per side is usually enough.

Check doneness. Use an instant-read thermometer. Aim for 125–130°F for medium-rare, 135°F for medium. The temp will rise a few degrees while resting.

Rest the steak. Transfer to a cutting board and rest 5–10 minutes. This allows juices to redistribute, keeping the meat tender and moist.

Slice correctly. For strip or ribeye, slice into thick slabs. For skirt steak, slice thinly against the grain at a slight angle. This makes every bite tender.

Serve with chimichurri. Spoon chimichurri over the steak and serve extra on the side. Add a pinch of flaky salt on top for a final pop.