Grilled Ribeye Steaks with Chimichurri Sauce and Grilled Corn is a bold, flavor-packed meal that combines juicy steak, vibrant herb sauce, and smoky sweet corn. This dish delivers restaurant-quality results at home with simple techniques that maximize flavor.
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine | American |
Why This Recipe Works
I have grilled countless steaks, and this method consistently produces a perfect crust and tender, juicy interior. The crosshatch grill marks not only look impressive but also create more surface area for caramelization. The chimichurri sauce cuts through the ribeye’s rich fat with bright acidity and fresh herbs, while the charred corn adds a sweet, smoky element that ties everything together.
Using high heat and a simple seasoning of salt, pepper, and garlic powder lets the beef flavor shine. The Worcestershire sauce adds umami depth without overpowering. Resting the steak after grilling is non-negotiable—it allows the juices to redistribute, ensuring every bite is succulent.
Ingredients
| Ingredient | Quantity | Notes | |
|---|---|---|---|
| Boneless ribeye steaks | 2 (12-14 oz each) | td> | Choose steaks with good marbling |
| Salt and pepper | To taste | Use kosher salt for best seasoning | |
| Garlic powder | 2 teaspoons | Not garlic salt | |
| Worcestershire sauce | 2 tablespoons | Adds umami | |
| Corn on the cob | 4 ears | Fresh, husks removed | |
| Butter | ¼ cup melted | For brushing corn (optional) | |
| Lime | 1 | Juiced and zested | |
| Flaky sea salt | To taste | For finishing | |
| Chimichurri Sauce | |||
| Fresh parsley | 1 cup packed | Flat-leaf preferred | |
| Fresh cilantro | cup packed | Packed | |
| Fresh oregano | 2 tablespoons | Or 2 tsp dried | |
| Red wine vinegar | 3 tablespoons | ||
| Olive oil | cup> | Extra virgin | |
| Garlic | 4 cloves | Minced | |
| Red pepper flakes | 1 teaspoon | Adjust to taste | |
| Salt | teaspoon> | ||
Step-by-Step Instructions
Prepare the Chimichurri Sauce
- Combine the chopped parsley, cilantro, oregano, minced garlic, red pepper flakes, and salt in a medium bowl.
- Add the red wine vinegar and olive oil, then stir until well blended.
- Let the sauce sit at room temperature for at least 15 minutes to allow flavors to meld. Refrigerate until ready to use, then bring back to room temperature before serving. Add more olive oil if the consistency is too thick.
Prepare the Corn and Steaks
- Shuck the corn and remove all silks. Brush each ear with olive oil and season with salt and pepper.
- Pat the ribeye steaks dry with paper towels. Season both sides generously with salt, pepper, and garlic powder, rubbing the seasonings into the meat.
- Drizzle the steaks with Worcestershire sauce and let them rest at room temperature for about 20 minutes before grilling.
Grill the Steaks and Corn
- Preheat your grill to 450°F (high heat). Clean and oil the grates.
- Place the steaks diagonally on the hot grates. Cook for 3 to 4 minutes without moving.
- Carefully lift the steaks and rotate them 90 degrees to create a crosshatch pattern. Grill for another minute.
- Flip the steaks and continue grilling to your desired doneness. Use a digital thermometer to check: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- At the same time, add the corn cobs to the grill. Cook for 2 to 3 minutes per side until the kernels are charred in spots and tender.
Rest and Serve
- Remove the steaks and corn from the grill and transfer to a cutting board. Tent loosely with foil and let rest for 10 minutes.
- Slice the steaks across the grain into ¼-inch thick slices (or desired thickness).
- Cut the kernels off the corn cobs.
- Arrange the sliced steak on a platter, top with the corn, sprinkle with flaky sea salt, and drizzle generously with chimichurri sauce. Serve with extra sauce on the side.
Chef Tips for Perfect Results
- Let the steaks come to room temperature before grilling. Cold steak cooks unevenly and can seize up on the hot grill.
- Always preheat the grill to at least 450°F. A hot grill creates a deep crust in a short time, keeping the interior juicy.
- Use a digital instant-read thermometer to avoid guesswork. Insert it sideways into the thickest part of the steak for accurate reading.
- Rest the steaks for a full 10 minutes under foil. This step ensures the juices redistribute throughout the meat rather than pooling on the cutting board.
- For the chimichurri, chop herbs by hand for a better texture than a food processor. Stir in the olive oil just before serving to keep the color vibrant.
- Char the corn until some kernels turn black—that smoky bitterness balances the steak’s richness perfectly.<
Common Mistakes to Avoid
- Overcrowding the grill: Too many items lower the temperature and cause steaming instead of searing. Grill in batches if necessary.
- Skipping the rest: Cutting into a steak immediately releases all its juices onto the plate, leaving dry meat. Always rest for at least 10 minutes.
- Using cold steak: A chilled steak will burn on the outside before reaching the desired internal temperature. Let it sit out for 20-30 minutes before grilling.
- Over-seasoning with salt too early: Salting too far in advance can draw moisture out. Season 20-30 minutes before grilling for best results.
- Not preheating the grill: A grill that isn’t hot enough will not produce a good sear. Give it at least 10 minutes to reach temperature.
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Ribeye steak | New York strip or sirloin | Less marbling; slightly less tender but still delicious |
| Fresh parsley | Fresh basil or mint | Different herb profile; basil makes it sweeter |
| Red wine vinegar | Sherry vinegar or lemon juice | Lemon makes it brighter; sherry adds nuttiness |
| Corn on the cob | Grilled asparagus or zucchini | Milder flavor; adds different texture |
| Worcestershire sauce | Soy sauce or balsamic vinegar | Less umami; soy adds saltiness, balsamic adds sweetness |
Serving Suggestions and Pairings
Serve this dish with simple sides that don’t compete with the steak’s flavor. A crisp green salad with vinaigrette, roasted baby potatoes, or crusty bread with butter all work well. For a complete meal, add a glass of full-bodied red wine such as Malbec or Cabernet Sauvignon (if you choose to include alcohol—otherwise, a sparkling water with lime). This recipe is perfect for backyard barbecues, summer dinner parties, or a special weeknight meal. The vibrant colors and bold flavors also make it ideal for entertaining.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Refrigerator | Up to 3 days | Store sliced steak and corn in an airtight container. Keep chimichurri sauce separate. |
| Freezer | Up to 1 month | Wrap steak tightly in plastic wrap then foil. Thaw overnight in fridge before reheating. |
| Reheating | 5 minutes | Reheat steak in a hot skillet with a splash of broth or water to retain moisture. Reheat corn in the same pan or microwave. Do not microwave steak as it toughens the meat. |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 650 |
| Protein | 45g |
| Fat | 48g |
| Carbohydrates | 20g |
| Fiber | 3g |
| Sugar | 8g |
| Sodium | 800mg |
Approximate values. Actual nutrition may vary based on specific ingredients and portion sizes.
Frequently Asked Questions
Can I use a different cut of steak instead of ribeye?
Yes, you can substitute ribeye with New York strip, sirloin, or filet mignon. Adjust cooking time based on thickness, as leaner cuts cook faster and require less heat.
How do I know when the steak is done without a thermometer?
Use the finger test: press the center of the steak and compare to the fleshy part of your palm below your thumb. For medium-rare, it should feel like the muscle when your thumb touches your pinky.
Can I make the chimichurri sauce ahead of time?
Absolutely. Make it up to 2 days in advance and store covered in the refrigerator. Bring it to room temperature and stir in a splash of olive oil before serving to refresh the flavors.
What if I don’t have an outdoor grill?
Use a cast-iron skillet on high heat. Sear the steaks for 3-4 minutes per side, then finish in a 400°F oven if needed. Grill corn directly in the dry skillet, turning frequently until charred.
Can I use frozen corn on the cob?
Frozen corn is not ideal for grilling whole because it releases too much water. Thaw and pat dry before grilling, but fresh corn yields superior texture and sweetness.
Conclusion
Grilled Ribeye Steaks with Chimichurri Sauce and Grilled Corn delivers a memorable meal with minimal effort. The combination of a perfectly seared steak, vibrant herb sauce, and smoky charred corn creates a harmony of flavors that will impress any guest. Fire up your grill and experience this signature dish for yourself.
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Grilled Ribeye Steaks with Chimichurri Sauce and Grilled Corn
- Total Time: 30
- Yield: 4 servings
Description
Juicy ribeye steaks grilled to perfection, served with vibrant herb chimichurri sauce and smoky charred corn. A restaurant-quality meal in 30 minutes.
Ingredients
Boneless ribeye steaks (2, 12-14 oz each)
Salt and pepper (to taste)
Garlic powder (2 teaspoons)
Worcestershire sauce (2 tablespoons)
Corn on the cob (4 ears)
Butter (¼ cup melted, optional)
Lime (1, juiced and zested)
Flaky sea salt (to taste)
Chopped parsley (1 cup packed)
Chopped cilantro (½ cup packed)
Oregano (2 tablespoons fresh or 2 tsp dried)
Apple cider vinegar (3 tablespoons)
Olive oil (¼ cup extra virgin)
Garlic (4 cloves, minced)
Red pepper flakes (1 teaspoon, adjust to taste)
Instructions
Pat steaks dry and season with salt, pepper, garlic powder, and Worcestershire
Preheat grill to high heat
Sear steaks 2-3 minutes per side for medium-rare
Rest steaks 5 minutes before slicing
Meanwhile, prepare chimichurri by combining herbs, garlic, and red pepper flakes in a bowl
Whisk in apple cider vinegar, olive oil, and salt
Chop grilled corn into hot grill for 5 minutes with butter
Serve steaks on top of corn, drizzled with chimichurri
Garnish with lime zest and flaky salt
Notes
Use non-alcohol Worcestershire for compliance
Substitute apple cider vinegar for red wine vinegar
Let steaks rest before serving for juiciness
Grill corn directly over flame for maximum char
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 steak with corn and chimichurri
- Calories: 1050
- Sugar: 5g
- Sodium: 3500mg
- Fat: 75g
- Saturated Fat: 25g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 65g
- Cholesterol: 260mg
