Ready to take your grilling game to mouthwatering new heights? Let me introduce you to my all-time favorite: Grilled Ribeye with Chimichurri Sauce. Juicy, marbled ribeye steaks get a gorgeous char before being blanketed in a zesty, herby chimichurri—this duo is utterly irresistible and will have your taste buds dancing with every bite!
Why You’ll Love This Recipe
- Restaurant-Worthy Results: With simple steps and a few powerhouse ingredients, this steak delivers bold, steakhouse-level flavor right from your own grill.
- Vibrant Chimichurri: The homemade sauce is fresh, bright, and just the right amount of zippy—bringing every bite of ribeye to life.
- Crowd-Pleaser: Whether you’re cooking for two or entertaining a backyard crowd, Grilled Ribeye with Chimichurri Sauce always earns rave reviews.
- Ultra-Fast & Flexible: From prep to plate in about 20 minutes, this recipe is as perfect for weeknights as it is for special occasions.
Ingredients You’ll Need
There’s magic in the simplicity of this ingredient list! Each element shines: the ribeye brings richness, while that green, punchy chimichurri provides a garlicky-herbal lift. Don’t skip the finishing touches—they’re what make Grilled Ribeye with Chimichurri Sauce truly unforgettable.
- Ribeye Steaks (2, 12–14 oz each): Look for choice or prime ribeyes for unbeatable juiciness and deep, beefy flavor.
- Kosher Salt & Freshly Ground Black Pepper: Essential for seasoning—these basics amplify every savory note.
- Granulated Garlic: Adds a mellow garlic undertone to the steak, ensuring flavorful crust with every bite.
- Worcestershire Sauce (2–3 tbsp): A quick drizzle infuses the meat with umami depth and subtle tang.
- Yellow Corn (1 ear, shucked, optional): Grilled alongside your steak, the sweet, smoky kernels make for a delicious topping or side.
- Flaky Sea Salt: The crunch and minerality of a sprinkle at the end take the entire steak experience up a notch.
- Parsley & Cilantro (1 bunch each, leaves and soft stems only): These herbs are the emerald backbone of a classic chimichurri, bringing brightness and earthy character.
- Garlic (2 cloves, finely minced): For an aromatic punch in the sauce.
- Thai Chili (or ½–1 tsp crushed red pepper flakes): This adds customizable heat—use as much as your spice-loving heart desires!
- Honey (2 tsp): Just a touch to round out the herbaceousness and acidity.
- Shallot (1 small, finely diced): Brings gentle, oniony sweetness to the sauce.
- Dijon Mustard (1 tsp): Lends depth and acidity, tying all the flavors together.
- Red Wine Vinegar (2 tbsp): Essential for zing—it brightens everything up!
- Lemon Zest (½ tsp, optional): Adds vivid citrus notes if desired.
- Extra-Virgin Olive Oil: Use a high-quality one for a luscious mouthfeel and flavor in the chimichurri.
- More Kosher Salt & Freshly Ground Black Pepper: For seasoning both the steak and sauce to perfection.
Variations
One of the reasons I adore this Grilled Ribeye with Chimichurri Sauce is that you can truly make it your own! Whether you’re swapping herbs, adjusting the spice, or catering to dietary needs, there’s plenty of room to riff and personalize.
- Swap the Steak: Not a ribeye fan? Try this recipe with New York strip, filet mignon, or even a thick-cut portobello mushroom cap for a vegetarian twist.
- Go All-Parsley Chimichurri: If cilantro isn’t your thing, double up on parsley for a less pungent, more traditional take.
- No Grill, No Problem: Get gorgeous results using a heavy cast iron skillet right on your stovetop if the weather’s not cooperating.
- Extra Veggies: Toss other veggies (like thick-sliced zucchini or peppers) on the grill to serve alongside or layer atop the steak.
- Adjust the Heat: Tailor the spice level by playing with the amount and type of chili in your chimichurri.
How to Make Grilled Ribeye with Chimichurri Sauce
Step 1: Prepare the Chimichurri Sauce
First, let’s whip up the star condiment. In a small bowl, gently stir together the chopped parsley, cilantro, minced garlic, Thai chili (or red pepper flakes), honey, shallot, dijon mustard, red wine vinegar, lemon zest if using, and enough olive oil to fully cover the herbs—about a cup. Adjust the salt and pepper to taste so it’s punchy and bright. The sauce should be loose and pourable, not thick! Let it sit so the flavors meld while you prep your steak.
Step 2: Season the Steaks
About an hour before cooking, pull your ribeyes from the fridge. Brush off any chill and liberally sprinkle both sides with kosher salt, cracked black pepper, and a dusting of granulated garlic. Rub in the seasoning and finish with a drizzle of Worcestershire sauce—this helps intensify the umami and gets that crust going. Let the steaks hang out at room temperature until you’re ready to grill—this ensures they cook nice and evenly.
Step 3: Fire Up the Grill (or Pan)
Preheat your grill (or cast iron skillet) until it’s smoking hot. If using corn, brush with olive oil, salt, and pepper. Lay the steaks down and resist the urge to fuss—give them 3–4 minutes per side, flipping just once, to build a craveable crust and hit an internal temp of 130–135°F for perfect medium-rare juiciness. Cook the corn at the same time, turning until the kernels get lovely char marks. Let both rest for 10 minutes, loosely tented with foil.
Step 4: Slice, Top, and Serve
Slice the corn kernels off the cob and scatter over the rested steak. Cut the ribeye against the grain into luscious strips. Sprinkle the entire platter with flaky salt and then liberally drizzle that vibrant chimichurri over everything. Trust me: the savory, juicy steak with fresh chimichurri is absolute flavor fireworks.
Pro Tips for Making Grilled Ribeye with Chimichurri Sauce
- Resting Is Essential: Always give your ribeye a good 10 minutes to rest after grilling—this locks in those dreamy juices and keeps every bite unbelievably tender.
- Herb Prep, Not Puree: Finely chop your parsley and cilantro by hand for the best chimichurri texture; food processors can sometimes make the sauce muddy instead of fresh.
- Temperature Mastery: Invest in an instant-read thermometer—pull that steak right at 130–135°F for the perfect medium-rare without overcooking.
- Season With Confidence: Don’t hold back on salting the steak ahead of time; liberal seasoning helps build a gorgeous, savory crust you’ll crave.
How to Serve Grilled Ribeye with Chimichurri Sauce
Garnishes
For a truly show-stopping plate, finish your Grilled Ribeye with Chimichurri Sauce with a flourish of extra chopped fresh herbs, lemon zest, and a big pinch of flaky sea salt. I love scattering the sliced corn kernels over the steak along with extra chimichurri for pops of color and fresh flavor in every bite.
Side Dishes
This dish is so flavorful, you’ll want sides that complement without competing. I suggest a platter of grilled vegetables, a creamy potato salad, or some simply dressed arugula. Crusty bread is always a winner for soaking up any leftover chimichurri, and a lemony rice pilaf is another bright, fresh option!
Creative Ways to Present
If you want to wow your guests, fan out the ribeye slices on a big wooden board, scatter with the charred corn and herbs, and drizzle generously with the sauce. For a dinner party, serve individual portions with the sauce in little ramekins so everyone gets that “restaurant experience.” And for a fun twist, try slicing everything and tucking it into warm, grilled flatbreads—chimichurri steak tacos, anyone?
Make Ahead and Storage
Storing Leftovers
If you have any steak leftover (lucky you!), let it cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Keep the chimichurri in a separate jar and give it a stir before using again—you’ll find it gets even more flavorful overnight!
Freezing
The cooked ribeye freezes beautifully—simply wrap tightly in foil and stash in a freezer bag for up to 2 months. While fresh chimichurri is best, you can freeze it in a small jar or ice cube trays for up to 1 month; defrost overnight in the fridge before serving.
Reheating
To avoid drying out, gently reheat sliced steak in a skillet over low heat, or pop it in a 250°F oven just until warmed through. Chimichurri is best served at room temperature, so let it sit out for a bit before drizzling over your reheated steak.
FAQs
-
Can I use a different cut of steak for Grilled Ribeye with Chimichurri Sauce?
Absolutely! While ribeye offers that signature rich marbling and tenderness, this recipe works beautifully with New York strip, sirloin, or even filet mignon. Just remember, cooking times may vary with different cuts—always use a thermometer for best results.
-
How spicy is the chimichurri, and can I adjust it?
You’re in total control of the heat. The Thai chili brings a gentle kick, but you can use less (or swap for milder red pepper flakes) for a softer touch—or spice lovers can increase for more zing!
-
Do I need to let the steak rest before slicing?
Yes, don’t skip resting! Giving the ribeye 10 minutes to relax after cooking ensures those juicy, flavorful drippings are reabsorbed into the meat, not lost on the cutting board. It makes a noticeable difference in tenderness and taste!
-
How far ahead can I make the chimichurri sauce?
Chimichurri can be made up to 3 days ahead and stored covered in the refrigerator. The flavors deepen as it sits (just give it a good stir before using) so it’s wonderful for prepping in advance.
Final Thoughts
If you love bold food and crave a little flair on steak night, grab a pair of tongs and treat yourself to this Grilled Ribeye with Chimichurri Sauce. It’s the ultimate summer centerpiece—full of flavor, color, and joy—and I promise your plate (and your heart) will be bursting with happiness. Let me know how it turns out!
Print
Grilled Ribeye with Chimichurri Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2–4 servings 1x
- Category: Grilling
- Method: Grilling
Description
Juicy grilled ribeye steaks served with a vibrant and flavorful chimichurri sauce, paired with charred corn for a delicious meal.
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. Season to taste with salt and pepper. Set aside.
- Season Steaks: Liberally season the steaks all over with kosher salt, pepper, and granulated garlic. Drizzle with Worcestershire sauce and let sit at room temperature for an hour.
- Grill Steaks and Corn: Preheat grill or cast iron skillet. Cook the corn for about 3-4 minutes per side. Cook the steaks for a couple of minutes per side until desired doneness.
- Rest and Serve: Let the steaks rest for 10 minutes. Slice the corn kernels and arrange over the steak. Drizzle with chimichurri sauce and sprinkle with flaky salt.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 600 calories
- Sugar: 2g
- Sodium: Varies
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 130mg
