Description
Savor the bold flavors of perfectly grilled ribeye steaks paired with fresh chimichurri sauce and sweet grilled corn on the cob. This summer-ready recipe combines juicy, tender steaks seasoned with garlic powder and Worcestershire sauce, complemented by zesty lime-buttered corn sprinkled with flaky sea salt. Ideal for an easy, satisfying meal that comes together in 30 minutes or less.
Ingredients
Units
Scale
Steaks
- 2 12-14 ounce boneless ribeye steaks
- Salt and pepper to taste
- 2 teaspoons garlic powder
- 2 tablespoons Worcestershire sauce
Corn
- 4 ears corn on the cob
- 1/4 cup butter, melted
- 1 lime, juiced and zested
- Flaky sea salt to taste
Chimichurri Sauce
- Prepared chimichurri sauce (store-bought or homemade)
Instructions
- Prepare the Steaks: Pat the ribeye steaks dry with paper towels. Season both sides evenly with salt, pepper, and garlic powder. Drizzle Worcestershire sauce over the steaks and rub it into the meat to enhance flavor and tenderness.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring it’s hot enough to sear the steaks properly for a juicy interior and charred exterior.
- Grill the Steaks: Place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare, adjusting time based on thickness and desired doneness. Remove steaks from the grill and let them rest for 5-10 minutes to allow juices to redistribute.
- Prepare the Corn: While the steaks cook, brush each ear of corn with melted butter and sprinkle with lime zest for brightness.
- Grill the Corn: Place the corn on the grill, turning occasionally, until the kernels are tender and lightly charred, about 8-10 minutes. Remove and sprinkle with flaky sea salt and fresh lime juice for extra flavor.
- Serve: Slice the rested ribeye steaks if desired. Plate steaks alongside the grilled corn and generously spoon chimichurri sauce over the steaks or serve on the side for dipping.
Notes
- Grilled Ribeye Steaks with Chimichurri Sauce and grilled corn cobs are everything we love about summer!
- Easy and ready in 30 minutes or less, perfect for quick weeknight dinners or weekend barbecues.
- Allow steaks to rest after grilling to keep them juicy and tender.
- Use fresh lime zest and juice on corn to balance the richness of butter and enhance the sweetness.
- Chimichurri sauce can be prepared ahead or purchased to save time.
Nutrition
- Serving Size: 1 serving
- Calories: 197 kcal
- Sugar: 7 g
- Sodium: 217 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 31 mg
