If there’s one dish that can make any night feel like a special occasion, it’s Grilled Ribeye with Chimichurri Sauce. Imagine smoky, juicy steak sizzling from the grill, topped with a zesty, herb-packed chimichurri that bursts with color and flavor. Every bite is a celebration, and it’s so much easier than you might think—let me walk you through the magic!
Why You’ll Love This Recipe
- Jaw-Dropping Flavor: The juicy, richly marbled ribeye pairs perfectly with the fresh, zippy brightness of homemade chimichurri for an unforgettable taste experience.
- Simple Yet Impressive: This is a “wow” dinner that hardly takes any time, but always feels like restaurant-quality magic at home.
- Easy to Customize: Every element can be adjusted to your tastes, from the heat level in the chimichurri to the doneness of your steak.
- Gorgeous Presentation: With its vibrant green sauce and golden corn topping, this dish looks just as amazing as it tastes.
Ingredients You’ll Need
One of my favorite things about Grilled Ribeye with Chimichurri Sauce is just how straightforward the ingredient list is. Each item brings something special: the steak is rich and savory, while the chimichurri sauce punches things up with color and freshness—every element has a starring role.
- Ribeye Steaks (2, 12–14 oz each): Opt for choice or prime—ribeye’s marbling keeps every bite juicy and tender, especially when kissed by fire.
- Kosher Salt & Freshly Ground Black Pepper: The backbone of any great steak—season generously for the best crust and flavor.
- Granulated Garlic: Adds earthy depth and savoriness to the seasoning mix.
- Worcestershire Sauce (2–3 tablespoons): This little drizzle amps up umami, caramelizes beautifully, and brings subtle tang.
- Yellow Corn (1 ear, shucked; optional): Grilled alongside the steak, sweet corn adds a pop of color and a lovely charred crunch.
- Flaky Sea Salt: Sprinkled on just before serving, this enhances texture and makes those flavors sparkle.
- Flat-Leaf Parsley (1 bunch): The backbone of chimichurri—choose leaves and small soft stems for the brightest flavor.
- Cilantro (1 bunch): Adds grassy, citrusy notes to the chimichurri—it’s vibrant and unexpected.
- Garlic (2 cloves, minced): Packs the sauce with a garlicky punch.
- Thai Chili (1, minced) or Red Pepper Flakes (½ to 1 tsp): Gives your chimichurri a lively kick that you can easily tailor to your spice level.
- Honey (2 teaspoons): Just a touch balances acidity and heat with gentle sweetness.
- Shallot (1 small, finely diced): Mild and slightly sweet, shallot rounds out the sauce with subtle onion flavor.
- Dijon Mustard (1 teaspoon): For a tangy note and a bit of body in the sauce’s texture.
- Red Wine Vinegar (2 tablespoons): Lifts and brightens everything in the sauce.
- Lemon Zest (½ teaspoon, optional): An optional boost of citrusy aroma makes the sauce sing.
- High-Quality Extra Virgin Olive Oil: The best you’ve got is worth it here, as this becomes the base of that luscious, pourable sauce.
- Kosher Salt & Fresh Ground Pepper (to taste): To finish and balance your chimichurri like a pro.
Variations
This recipe is endlessly flexible, so don’t be afraid to tweak it to fit your cravings, what’s in your fridge, or the needs of your guests. Grilled Ribeye with Chimichurri Sauce welcomes creative spins and simple substitutions!
- Go Boneless or Bone-In: Use boneless or bone-in ribeye—both work beautifully and bring a touch of drama to your presentation.
- Switch Up the Heat: Swap Thai chili for jalapeño or keep things mild with just a pinch of red pepper flakes.
- Make It Dairy-Free or Paleo: This dish is naturally friendly for most diets, but you can skip honey for maple syrup or leave it out entirely for a sugar-free version.
- Try a Veggie Twist: Replace the steak with thick portobello mushroom caps and grill as you would steak—surprisingly hearty and delicious!
How to Make Grilled Ribeye with Chimichurri Sauce
Step 1: Mix Up the Chimichurri Sauce
In a small bowl, add your finely chopped parsley, cilantro, garlic, shallot, Thai chili or pepper flakes, honey, dijon mustard, and red wine vinegar (plus lemon zest if you love a zip of citrus). Pour in enough high-quality olive oil to just cover the mixture (usually about a cup), and stir gently to blend. Season well with kosher salt and pepper. The chimichurri should be saucy, loose, and pourable—add more oil as needed. Set aside and let those flavors mingle while you grill!
Step 2: Season and Rest the Ribeyes
About an hour before you cook, pull your ribeyes out of the fridge. Sprinkle them generously on both sides with kosher salt, black pepper, and a touch of granulated garlic. Gently rub in the spices, then drizzle with Worcestershire sauce. Now, just let the steaks rest at room temperature—this helps guarantee even cooking later and a truly spectacular sear.
Step 3: Fire Up the Grill and Cook the Steaks (and Corn!)
Get your grill (or cast iron skillet) preheated until it’s very hot. If using corn, brush it with olive oil and season with salt and pepper. Place the steaks (and corn if you’re using it) on the grill. Cook the steaks for 3–4 minutes per side for medium-rare (aim for 130–135°F inside), flipping just once for the best crust. Turn the corn occasionally, letting it char and caramelize alongside the meat.
Step 4: Rest, Slice, and Serve with Chimichurri
Transfer the steaks and corn to a plate and loosely tent with foil. Let them rest at least 10 minutes—don’t skip this step! Resting means extra-juicy meat and easier slicing. Cut the kernels from the corn, then slice your ribeye across the grain and sprinkle with flaky sea salt. Arrange the corn over the meat, and finish with a generous drizzle of chimichurri sauce. Stand back for the applause!
Pro Tips for Making Grilled Ribeye with Chimichurri Sauce
- Rest for Juiciness: Always give your steak a proper rest after grilling—the juices will redistribute, making every slice impossibly tender.
- Sauce Consistency Matters: Add enough olive oil to ensure your chimichurri is saucy and pourable—it should cascade over the steak, not glop on top.
- Char Is Key: Let your steak—and corn—sit undisturbed on the grill for those classic grill marks and the best flavor, resisting the urge to flip too soon.
- Season Boldly: Don’t skimp on salt or pepper—well-seasoned steak forms the foundation for all those vibrant flavors to shine!
How to Serve Grilled Ribeye with Chimichurri Sauce
Garnishes
I love to scatter a handful of fresh parsley or cilantro leaves over the steak for a final burst of color. That last sprinkling of flaky sea salt right at the end always gets oohs and aahs—it’s gorgeous, crunchy, and brings out all the other flavors in the dish.
Side Dishes
This steak shines alongside simple roasted potatoes, a platter of grilled vegetables, or a bright tomato salad. If you want to wow, try it with a creamy risotto or buttered sourdough bread to soak up every drop of that chimichurri sauce.
Creative Ways to Present
For a showstopper presentation, slice the grilled ribeye on a large wooden board, scatter the charred corn, and drizzle with chimichurri just before serving. Or, serve individual steaks plated with a cascade of sauce and a small pile of golden corn on the side—either way, you’ll hear compliments all night!
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Ribeye with Chimichurri Sauce keeps beautifully! Store sliced steak and any remaining sauce separately in airtight containers in the fridge. The steak will stay tender for up to 3 days, and the chimichurri actually improves as the flavors meld overnight.
Freezing
If you want to freeze cooked steak, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. The chimichurri, on the other hand, is best made fresh—but you can freeze it in small portions if you must, just know the herbs may lose a bit of brightness.
Reheating
To reheat steak without drying it out, use gentle heat—either in a low oven (covered with foil) or a quick toss in a hot skillet with a touch of olive oil. Bring chimichurri to room temperature and spoon over just before serving for that just-made vibrancy.
FAQs
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What’s the best way to get a perfect crust on ribeye steak?
Start with a very hot grill or cast iron skillet, dry your steak well, and season generously. Avoid moving the steak too much; let it sear undisturbed for those caramelized, flavor-rich grill marks. Only flip once, and finish with a sprinkle of flaky salt right before serving for that irresistible crust.
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Can I make the chimichurri sauce ahead of time?
Absolutely! In fact, chimichurri tastes even better if you let it sit for a few hours (or overnight) in the fridge, allowing the herbs and aromatics to meld. Just bring it to room temperature and stir before serving.
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Is Grilled Ribeye with Chimichurri Sauce spicy?
It can be as spicy or as mild as you like! Use more Thai chili or red pepper flakes for extra heat, or dial it back for a mellower sauce. The beauty is in customizing to your palate.
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Can I grill the steak indoors if I don’t have an outdoor grill?
Yes! A large cast iron skillet or grill pan on your stovetop will absolutely do the trick. Preheat until very hot, add a touch of oil, and follow the same instructions for searing and resting. You’ll still get that craveable char and flavor.
Final Thoughts
If you’re looking for a no-fuss way to bring restaurant-level excitement to your table, Grilled Ribeye with Chimichurri Sauce is it. Don’t wait for a special occasion—every steak night is worth celebrating when you’re sharing food this good. It’s lively, bold, and always gets everyone smiling. Enjoy every juicy, herb-laced bite!
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Grilled Ribeye with Chimichurri Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2–4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Argentinian
- Diet: Gluten Free
Description
Indulge in a flavorful Grilled Ribeye topped with vibrant Chimichurri Sauce, a perfect dish for a special dinner or a weekend barbecue.
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: Remove steaks from the fridge. Season with salt, pepper, and granulated garlic. Drizzle with Worcestershire sauce and let sit at room temperature.
- Cook Steaks: Preheat grill or skillet. Grill steaks to desired doneness. Rest before slicing.
- Prepare Corn: Season corn and grill until tender. Slice kernels off the cob.
- Serve: Arrange corn over sliced steak, sprinkle with flaky salt, and drizzle with chimichurri sauce.
