This Grilled Ribeye with Chimichurri Sauce is pure magic for anyone who loves bold flavors and juicy, perfectly charred steak. Thick, succulent ribeye gets taken to a whole new level when crowned with a vibrant, herb-packed chimichurri—and just wait until you taste those sweet grilled corn kernels scattered on top! It’s the kind of meal that makes you feel like you’re dining al fresco on a sun-drenched patio, laughter and good company all around.
Why You’ll Love This Recipe
- Showstopping Contrast: The savory richness of grilled ribeye dances with the sharp, herby brightness of homemade chimichurri in every bite.
- Simple, Bold Ingredients: You only need a handful of fresh staples to create layers of flavor and eye-catching color.
- Quick & Easy to Make: From prep to plate in about 30 minutes means steak night can be a weeknight treat.
- Flexible & Customizable: You can adjust herbs, heat, or even the grilling method, making this recipe your own every time.
Ingredients You’ll Need
This recipe is all about simple ingredients that each play a bold, essential role—nothing fancy, just the best of the best for flavor and freshness. Take a quick look at what goes into Grilled Ribeye with Chimichurri Sauce, and you’ll see that a few carefully chosen items are all you need for a true steakhouse experience at home.
- Ribeye Steaks (12–14 oz, choice or prime): Richly marbled for tenderness and unmatchable beefy flavor—look for the thickest cut you can find.
- Kosher Salt & Freshly Ground Black Pepper: These elevate and deepen the natural flavors of the steak.
- Granulated Garlic: Adds subtle depth without overpowering the beef.
- Worcestershire Sauce: Provides umami undertones and helps form a perfect crust on the grill.
- Yellow Corn (optional): A sweet, juicy addition—grilled kernels tossed over the steak bring pops of color and summer flair.
- Flaky Sea Salt: For a finishing crunch and salty burst right before serving.
- Flat-Leaf Parsley & Cilantro: The powerhouse duo behind that vibrant green chimichurri; use just the leaves and tender stems for the freshest taste.
- Garlic & Shallot: Finely minced for a punchy, aromatic base in the sauce.
- Thai Chili or Red Pepper Flakes: Brings a customizable, gentle heat to the chimichurri—adjust to your spice preference.
- Honey: Balances acidity and ties all the sauce’s flavors together.
- Dijon Mustard: Adds a subtle tang and helps the sauce emulsify.
- Red Wine Vinegar: Provides brightness and zing (substitute with lemon juice for a twist!).
- Lemon Zest (optional): Adds refreshing citrus notes to the chimichurri.
- High-Quality Extra Virgin Olive Oil: Key to the chimichurri’s luscious, pourable texture—be generous here!
- Kosher Salt & Freshly Ground Pepper (for sauce): The final touch for seasoning and balance.
Variations
One of my favorite things about Grilled Ribeye with Chimichurri Sauce is how endlessly adaptable it is! If you need to tweak ingredients, want to play with flavors, or are accommodating dietary needs, you’ve got options galore—here are just a few ideas:
- Swap the Steaks: Try this with strip steak, filet, or even a thick-cut pork chop if you’d like a change from ribeye.
- Herb Substitutions: Out of cilantro? Use all parsley, or toss in a handful of fresh oregano for another classic Argentine twist.
- No Grill, No Problem: You can sear the steak in a blazing-hot cast iron skillet on the stovetop and finish under the broiler.
- Edit the Heat: For a mild chimichurri, skip the chili or use just a touch of red pepper flakes—spice lovers can double up!
How to Make Grilled Ribeye with Chimichurri Sauce
Step 1: Make the Chimichurri Sauce
Start by mixing up your chimichurri so the flavors have loads of time to mingle. Finely chop the parsley and cilantro, then combine them in a bowl with the minced garlic, shallot, chili (or red pepper flakes), honey, Dijon mustard, vinegar, and a hint of lemon zest if you like things bright. Pour in enough luscious olive oil to cover, stir it all together, and season generously with salt and pepper. You want a sauce that’s loose enough to drizzle but thick with herbs—let it hang out while you prep the steak.
Step 2: Season and Rest the Ribeye
Bring the steaks out of the fridge an hour before grilling—that temperature transition is key for even cooking. Pat them dry, then shower each side with kosher salt, plenty of pepper, and a gentle hail of granulated garlic. Rub it all in, drizzle with Worcestershire sauce, and let those flavors infuse while the meat comes to room temp. This rest time sets you up for steakhouse magic!
Step 3: Grill the Steak (and Corn!)
Preheat your grill or cast iron pan until it’s seriously hot. Brush the corn with a little olive oil, sprinkle with salt and pepper, and pop it on the grill next to your steaks. Sear ribeyes for 3–4 minutes per side, aiming for a perfect crust and juicy pink inside (use a thermometer—130–135°F for medium-rare is golden). Rotate the corn every few minutes so it’s caramelized all around. When everything’s cooked, let the steak rest lightly tented with foil for 10 minutes for extra juiciness.
Step 4: Carve, Top, and Serve
Slice the kernels off your grilled corn and set aside. Carve the rested steak against the grain into thick slices, then lay them out on a warm platter. Scatter the sweet corn kernels over the top, a flourish of flaky sea salt, and don’t be shy with that glorious green chimichurri—generous drizzles are a must! Serve extra sauce alongside for dipping and swooning.
Pro Tips for Making Grilled Ribeye with Chimichurri Sauce
- Bring Your Steaks to Room Temp: This one step ensures the ribeye cooks evenly and develops that crave-able crust without overcooking the center.
- Chop Herbs by Hand: For the brightest, freshest-tasting chimichurri, skip the food processor and use a sharp knife—this keeps the herbs vibrant instead of mushy.
- Rest After Grilling: Letting that steak relax under foil means the juices redistribute throughout, so every slice is incredibly tender and juicy.
- Taste the Sauce Before Serving: Chimichurri is all about balance—taste and tweak the salt, vinegar, or chili heat to make it truly sing with your steak.
How to Serve Grilled Ribeye with Chimichurri Sauce
Garnishes
For a truly stunning platter, finish your Grilled Ribeye with Chimichurri Sauce with a final shower of flaky sea salt, a little extra fresh chopped parsley or cilantro, and maybe even a few paper-thin slices of red chili. The pops of green and red are as festive as they are flavorful, and a squeeze of lemon just before serving wakes up every note.
Side Dishes
I absolutely love to pair this dish with smoky grilled vegetables (think asparagus, bell peppers, or thick zucchini coins), or keep things simple with a pile of crispy roasted potatoes or garlicky rice. Anything that soaks up all that chimichurri is a win in my book! A fresh green salad with a tangy vinaigrette also cools things down on a warm evening.
Creative Ways to Present
For the ultimate wow factor, serve the sliced steak family-style on a big wooden board, with the corn and chimichurri spooned over and extra sauce in a bowl beside. Or, if you’re feeling playful, turn it into steak tacos with warm tortillas and a sprinkle of queso fresco—Grilled Ribeye with Chimichurri Sauce makes the best filling!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the sliced steak and any remaining chimichurri in separate airtight containers in the fridge. The steak will keep for up to 3 days, while the sauce stays vibrant for about 4–5 days and actually gets better as it sits!
Freezing
You can freeze leftover steak (tightly wrapped), but chimichurri is best enjoyed fresh—herbs lose their punch and texture in the freezer. If freezing steak, try slicing it before freezing for easier reheating and portioning later on.
Reheating
To gently reheat steak, let it come to room temperature first, then warm slices in a low oven (250ºF) or in a covered skillet on the stove with a tiny splash of broth to keep it moist. Avoid microwaving, which can dry the steak out. Add chimichurri after reheating for the brightest flavor.
FAQs
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Can I make Grilled Ribeye with Chimichurri Sauce without a grill?
Absolutely! If you don’t have a grill, just use a heavy cast iron skillet on your stovetop. Get it screaming hot, sear the steaks on both sides, and finish under the broiler if you’d like extra char.
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How spicy is the chimichurri sauce?
The spice level is totally adjustable. Thai chili packs more punch, but you can scale back to a pinch of red pepper flakes or skip the heat altogether if you prefer a milder sauce. Taste as you go to find your perfect level!
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Can I make the chimichurri sauce ahead of time?
Yes, you can! In fact, making it a few hours in advance lets the flavors really meld. Store it covered in the fridge and bring it to room temperature before serving over your grilled ribeye.
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What’s the best way to know when the ribeye is perfectly cooked?
Use an instant-read thermometer for spot-on results: 130–135ºF for medium rare is ideal for ribeye’s juicy, tender texture. Always let the steak rest (about 10 minutes) after grilling for maximum flavor.
Final Thoughts
If you’re craving a meal that feels like a celebration—any night of the week—Grilled Ribeye with Chimichurri Sauce is the way to go. Fire up the grill, swirl some vibrant green sauce, and serve up something that’s sure to become a new favorite. I can’t wait for you to try it and see just how irresistible this duo can be!
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Grilled Ribeye with Chimichurri Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2–4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
- Diet: Gluten Free
Description
Indulge in the rich, savory flavors of Grilled Ribeye with Chimichurri Sauce. This recipe combines perfectly cooked ribeye steaks with a vibrant and herbaceous chimichurri sauce for a truly delightful dining experience.
Ingredients
Steak:
- 2 12-14 oz ribeye steaks, choice or prime
- Kosher salt
- Freshly ground black pepper
- Granulated garlic
- 2–3 tablespoons Worcestershire sauce
- 1 ear yellow corn, shucked (optional)
- Flaky sea salt
Chimichurri Sauce:
- 1 bunch flat-leaf parsley leaves and small, soft stems only, finely chopped
- 1 bunch cilantro leaves and small, soft stems only, finely chopped
- 2 cloves garlic, finely minced
- 1 Thai chili, stem removed and finely minced (or 1/2 – 1 teaspoon of crushed red pepper flakes)
- 2 teaspoons honey
- 1 small shallot, peeled and very finely diced
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/2 teaspoon lemon zest, optional
- High-quality extra virgin olive oil
- Kosher salt
- Freshly ground pepper to taste
Instructions
- Prepare Chimichurri Sauce: In a small bowl, combine all the ingredients for the chimichurri sauce and enough oil to cover, stirring gently until well combined. Season to taste with salt and pepper. Set aside.
- Cook Steak: Season steaks with salt, pepper, and granulated garlic. Drizzle with Worcestershire sauce and let sit at room temperature for an hour. Grill or cook in a skillet until desired doneness.
- Cook Corn: Season corn with oil, salt, and pepper. Grill for 3-4 minutes per side until slightly charred. Slice off the kernels.
- Assemble: Arrange corn over sliced steak, sprinkle with flaky salt, and drizzle with chimichurri sauce.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 600 kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 150mg
