| | |

Grilled Ribeye Steaks with Chimichurri Sauce and Grilled Corn

This post may contain affiliate links. Please read our disclosure policy.

Summer is about grilling, delicious food, and gathering with family and friends. These Grilled Ribeye Steaks with Chimichurri Sauce and grilled corn on the cob are everything we love about the season. And here’s the best news… they’re ready in 30 minutes or less and are genuinely, easy!

Side view of Grilled Ribeye Steaks, Chimichurri Sauce and grilled corn on a white oval platter

Want to save this recipe?

Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!

Save Recipe

And the pleasure of smoky flavor permeating your outdoor space is the next best thing. It’s party time when the steaks go on the grill.

Even if you don’t consider yourself a grill master, or even very proficient at it… ribeye steaks are incredibly easy to grill.

Then when you thinly slice perfectly grilled steaks and drizzle Chimichurri Sauce over the top, it’s an unforgettable meal your family and friends will love. And only you will know how simple it was!

Father’s Day is just around the corner… does Dad love steak? If so, here’s an easy way to treat him.

What to Love About Grilled Ribeye Steaks

  • Ribeye steaks are a perfect blending of tenderness and flavor.
  • It can be ready in 30 minutes or less.
  • One platter meal that’s utterly delicious!
Top down view of Chimichurri Sauce in a grey bowl

What is Chimichurri Sauce?

An easy-to-make sauce and marinade of herbs and olive oil that utterly transforms grilled meats.

While predominantly used in Argentinian, Paraguayan, and Uruguayan cuisine, it’s making its way here. My husband lived in Argentina and has a great love for this sauce. I’m fortunate that his colleagues shared family recipes that we’ve been able to make our own.

How to Choose Ribeye Steaks

When choosing ribeye steaks, Traeger says to look for marbling.

Marbling refers to the specks of white you’ll see in a steak. Those specks are fat, and fat = flavor. So the more little white specks there are, the more flavor the meat will have. Large streaks or hunks of fat are less desirable —these may not cook as nicely.

They also warn that labels of “Choice” and “Select” are not always reliable. “Trust your eyes, not the label,” they say.

If ribeye steak is difficult to come by, New York strip steaks, flat irons, and flank steaks can be substituted in this recipe.

Side view of sliced ribeye steak, corn kernels, and chimichurri sauce drizzled over the top

How to Make Grilled Ribeye with Chimichurri

Step-by-step instructions are in the recipe card at the bottom of this post, but here is a brief overview with photos. If you’re wondering who is grilling… that would be the husband. I stand by with probably too many “helpful” tips. He’s better than me.

Begin by making the Chimichurri Sauce.

Then, generously season both sides of the steaks with salt, pepper, and garlic powder, and rub it into the steaks. Drizzle with Worcestershire sauce and let sit at room temperature until ready to grill.

Top view of seasoned ribeye steaks on a baking sheet coming to room temperature

Then shuck the corn on the cob, rub the kernels with olive oil, and season with salt and pepper.

Corn on the cob, shucked, brushed with olive oil and seasoned with salt and pepper, waiting by the grill.

Preheat the grill to 450 degrees F (or heat a cast iron skillet until hot). Using tongs, lay the corn cobs directly on the grill diagonally.

Placing uncooked corn on the cob on BBQ grill racks

Then lay the steaks diagonally across the grill and cook for 3 to 4 minutes.

Laying uncooked ribeye steaks on the grill

Carefully lift and rotate the steaks on the grill to get a crosshatch pattern. Then, flip the steaks and cook until the desired doneness.

Grilling steaks and corn on the cob

Remove the corn and ribeye steaks from the grill to a platter. Tent with foil and let rest for 10 minutes.

Ribeye Steak Internal Temperatures

  • For rare, aim for 120-130 °F internally.
  • For medium-rare, aim for 130-135 °F internally.
  • For medium, aim for 135-145 °F internally.
  • For medium-well, aim for 145-155 °F internally.
  • For well-done, aim for 155-165 °F internally.

While I’m grilling these ribeye steaks, if you’re interested in smoking or reverse searing, Traeger has a great guide on everything ribeye!

How to Grill Corn on the Cob

Add corn cobs brushed with olive oil and seasoned with salt and pepper to the grill. Cook for 2 to 3 minutes per side or until the corn kernels have beautiful color and are charred in places.

The little stainless bowl you see on the grill is filled with melting butter and lime zest. When they near doneness, I begin basting the cobs with this butter.

Serving Grilled Ribeye Steaks with Chimichurri and Corn

To serve, slice the steaks across the grain about 1/4-inch thick (or desired thickness) and arrange on a serving platter. Cut the corn from the cobs and arrange over the sliced steaks. Sprinkle with flaky sea salt and drizzle with chimichurri sauce. I like to also have additional sauce on the side.

Side view of thinly sliced grilled ribeye steaks with chimichurri sauce and corn on an oval white platter

More Recipes You May Also Love

Side view of Grilled Ribeye Steaks, Chimichurri Sauce and grilled corn on a white oval platter

Grilled Ribeye Steaks with Chimichurri and Corn

Grilled Ribeye Steaks with Chimichurri Sauce and grilled corn cobs are everything we love about summer! Easy and ready in 30 minutes or less.
5 from 2 votes
Print Pin Save
Prep Time: 10 minutes
Cook Time: 10 minutes
Resting Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

  • 2 12-14 ounce boneless ribeye steaks
  • salt and pepper to taste
  • 2 teaspoons garlic powder
  • 2 tablespoons Worcestershire sauce
  • 4 ears corn on the cob
  • 1/4 cup butter melted
  • 1 lime juiced and zested
  • flakey sea salt to taste
  • Chimichurri Sauce

Instructions

Chimichurri Sauce

  • Make the Chimichurri Sauce and store in the refrigerator until ready to use. Let it comes to room temperature before serving, and add olive oil as needed for consistency.

Corn on the Cob

  • Shuck the corn and coat them with olive oil and sprinkle with salt and pepper.

Ribeye Steaks

  • Generously season both sides of the ribeye steaks with salt, pepper, and garlic powder; and rub it into the steaks. Drizzle with Worchestershire sauce and let sit at room temperature until ready to grill.
  • Preheat the grill to 450 degrees F (or heat a cast iron skillet until hot). Lay the steaks diagnolly across the grill and let cook for 3 to 4 minutes. Carefully lift the steaks and rotate on the grill to get a crosshatch pattern. Grill for another minute or so before flipping the steaks. Check the temperature with a digital thermemoter and cook until desired doneness.
  • At the same time, add the corn cobs and grill for 2 to 3 minutes per side or until the corn kernals have beautiful color and are charred in places.
  • Remove the corn and ribeye steaks from the grill to a platter. Tent with foil and let rest for 10 minutes.
  • To serve, slice the steaks across grain about 1/4-inch thick (or desired thickness) and arrange on a serving platter. Cut the corn from the cobs and arrange over the sliced steaks. Sprinkle with flaky sea salt and drizzle with chimichurri sauce. I like to also have additional sauce on the side.

Video

Nutrition

Calories: 197kcal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 217mg | Potassium: 351mg | Fiber: 2g | Sugar: 7g | Vitamin A: 538IU | Vitamin C: 12mg | Calcium: 21mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Tried this recipe? Pin it Today!Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.
Course: Main Course
Cuisine: American
Keyword: ribeye steaks recipe,, ribeye steaks, grilled ribeye steaks, chimichurri sauce

SAVE THIS AND PIN IT FOR LATER!

Make sure you don’t lose track of this recipe by pinning it for later! If you are not already, you can follow me on Pinterest, as well as keep up with me on FacebookInstagram, and YouTube. If you make this recipe, I would also love it if you’d tag me in your photos and leave a star rating below!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating