Grilled Ribeye with Chimichurri Sauce Recipe

If you crave the ultimate combination of smoky char, juicy steak, and punchy herbs, Grilled Ribeye with Chimichurri Sauce is a must-try. This dish brings together the richness of perfectly grilled ribeye and the vibrant flavors of homemade chimichurri, creating an unforgettable meal that sings with color and freshness.

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Ingredients You’ll Need

The magic of Grilled Ribeye with Chimichurri Sauce lies in its thoughtful simplicity—each ingredient brings a purpose, from the succulent ribeye to the emerald-green herb sauce and bursts of charred corn. Using the freshest you can find is truly worth it, as every bite puts every flavor and texture in the spotlight!

• Ribeye Steaks (12-14 oz, choice or prime): Look for steaks with gorgeous marbling—this means unbeatable tenderness and full-bodied beef flavor.
• Kosher Salt & Freshly Ground Black Pepper: Essential for drawing out the natural richness of your steak and enhancing every savory note.
• Granulated Garlic: Adds a subtle kick and depth—like a secret seasoning weapon that boosts the beefiness without overpowering.
• Worcestershire Sauce: Just a drizzle amps up umami and helps the crust caramelize beautifully on the grill.
• Yellow Corn (optional): Grilling fresh corn alongside your steak adds irresistible sweetness and char—slice it over the top for bursts of flavor and brilliant color.
• Flaky Sea Salt: The perfect finishing touch for a pop of texture and big salt crystals that melt on your tongue.
• Flat-Leaf Parsley (for chimichurri): The backbone of your sauce—fresh, grassy, and oh-so-green.
• Cilantro (for chimichurri): Brightens and lifts the sauce with citrusy undertones that make the steak sing.
• Garlic (for chimichurri): Raw and pungent, it infuses every drop of sauce with irresistible aroma.
• Thai Chili or Red Pepper Flakes: Customize the heat—use more or less as you please, but a little kick truly brings the chimichurri alive.
• Honey: Adds a whisper of sweetness, balancing the acidity and heat for a more rounded chimichurri.
• Shallot: Offers just enough bite and sweetness to keep things lively without overpowering the herbs.
• Dijon Mustard: A subtle note of sharpness that helps emulsify the sauce.
• Red Wine Vinegar: Gives the chimichurri just the right tang and brightness.
• Lemon Zest (optional): For a lift of citrusy fragrance—totally optional but sensational if you have it!
• High-Quality Extra Virgin Olive Oil: Use your best bottle here; it’s the silky, peppery backbone of the sauce.
• Kosher Salt & Freshly Ground Black Pepper (for chimichurri): Season simply and generously for the best results.

Variations

One of the joys of Grilled Ribeye with Chimichurri Sauce is how flexible it is—feel free to get creative with the sauce, the steak, and even the sides. Mix and match according to what you have on hand or what you love best, and you’ll discover endless ways to make this recipe uniquely yours!

• Herb Swap: Try basil, mint, or even arugula in your chimichurri for a different flavor profile—just keep the leafy greens at the heart of the sauce.
• Spice It Up: Use a different chili (like Fresno or jalapeño) or increase the red pepper flakes for a bolder, spicier kick.
• Dressing Veggies: Spoon leftover chimichurri over roasted potatoes, grilled mushrooms, or charred asparagus for a vibrant vegetarian twist.
• Steak Alternatives: This sauce is delicious over chicken thighs, pork chops, or even grilled portobello mushrooms if you want to switch up the protein.

How to Make Grilled Ribeye with Chimichurri Sauce

Step 1: Make the Chimichurri Sauce

In a bowl, combine your finely chopped flat-leaf parsley, cilantro, shallot, garlic, Thai chili (or red pepper flakes), honey, Dijon, and vinegar. Pour in enough olive oil to cover—about a cup will create that lovely, loose drizzle. Stir well, add lemon zest if you like, and season with salt and pepper. Taste as you go: The chimichurri should be bright, punchy, and a tiny bit fiery. Set aside while you prep the steaks—the flavors will meld beautifully as it sits.

Step 2: Season the Ribeyes

About an hour before grilling, take your ribeyes out of the fridge. Pat them dry, then shower each side generously with kosher salt, black pepper, and a sprinkling of granulated garlic. Rub the steak with your hands to work the seasoning in, then drizzle with Worcestershire sauce. Let the steaks relax at room temp; this helps ensure even cooking and the juiciest, most flavorful results.

Step 3: Preheat the Grill and Prep the Corn

Fire up your grill or get a cast iron skillet blazing hot—this is where that seductive steakhouse crust comes from! If using corn, rub it lightly with olive oil, salt, and pepper. Place the corn on the grill first so it gets a jump start. The goal: grill marks and a little caramelization for some smoky, sweet kernels.

Step 4: Grill the Steaks

When the grill is ready, add the ribeyes. Sear for 3–4 minutes per side without fussing—let the heat do its work so you get that iconic crust. Depending on thickness, cook to your preferred doneness; 130–135°F is perfect for medium-rare. If you’re also grilling corn, turn it alongside the steaks until slightly charred on all sides. Once done, allow both steak and corn to rest on a plate, loosely tented with foil, for 10 minutes.

Step 5: Slice and Serve

After the rest (crucial for juicy meat!), slice the ribeyes against the grain. Cut the kernels from the corn and scatter them over the top of the steak. Sprinkle with flaky sea salt and finish by spooning plenty of chimichurri sauce over everything. Serve with remaining sauce on the side—trust me, people will want extra!

How to Serve Grilled Ribeye with Chimichurri Sauce

Garnishes

For truly mouthwatering results, pile the sliced steak high and spoon extra chimichurri all over for an eye-catching, flavorful spread. A sprinkle of flaky sea salt, a handful of fresh parsley or cilantro leaves, and a squeeze of lemon make it restaurant-chic and extra inviting.

Side Dishes

Serve your Grilled Ribeye with Chimichurri Sauce alongside simple, crave-worthy sides: think roasted baby potatoes, a crisp green salad, grilled veggies, or even crusty sourdough to mop up sauce. Creamy polenta or charred asparagus add a touch of elegance if you’re aiming for steakhouse vibes.

Creative Ways to Present

Try serving everything family-style on a big platter, letting guests build their own plates. For a fun twist, slice steak and corn, place on toasted bread or flatbreads, and drizzle with chimichurri for hearty summer sandwiches. Or fold this combo into tortillas for the most epic steak tacos ever!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Grilled Ribeye with Chimichurri Sauce (lucky you!), store the steak and sauce separately in airtight containers in the refrigerator. The steak stays juicy and delicious for up to 3 days, while the chimichurri actually improves in flavor by day two.

Freezing

Steak can be frozen for longer storage—wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Chimichurri doesn’t freeze well due to the fresh herbs, so try to use it within the week for best flavor and color.

Reheating

Gently reheat sliced steak in a low oven (about 275°F) or in a skillet with a splash of broth; this keeps the meat tender instead of dry. Bring chimichurri to room temperature and give it a good stir before serving it with your warmed steak.

FAQs

Final Thoughts

There’s nothing quite like sharing Grilled Ribeye with Chimichurri Sauce with people you love—the sizzle, the aroma, the color and vibrancy of the sauce. I hope this recipe inspires you to fire up your grill (or skillet!) and create something memorable. If you do give it a go, I promise it will have everyone coming back for seconds. Enjoy every single bite!

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