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.

Prep Time10

Cook Time10

Resting Time10

Total Time30

Servings: servings

Calories: 197kcal

Get Recipe Ingredients

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.

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.