Grilled Ribeye Steaks with Chimichurri Sauce and Grilled Corn
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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!
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!
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.
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.
Then shuck the corn on the cob, rub the kernels with olive oil, and season with salt and pepper.
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.
Then lay the steaks diagonally across the grill and cook for 3 to 4 minutes.
Carefully lift and rotate the steaks on the grill to get a crosshatch pattern. Then, flip the steaks and cook until the desired doneness.
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.
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Grilled Ribeye Steaks with Chimichurri and Corn
Equipment
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
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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