When summer sunsets beckon outdoor gatherings, there’s nothing quite like the sizzling sound of ribeye steaks hitting the grill. The anticipation in the air is palpable as the rich, meaty aroma wafts through the backyard, inviting friends and family to come together. This Grilled Ribeye with Chimichurri Sauce combines juicy, perfectly cooked steak with a zesty, herbaceous chimichurri that brightens every bite.
In just 30 minutes, you can elevate your weeknight dinners or impress your guests at casual barbecues with this delightful dish. Imagine the comfort of a hearty meal that’s not only bursting with flavor but also effortless to prepare. In this recipe, I’ll show you how to transform a simple ribeye steak into a crowd-pleaser that captures the essence of summer dining. Let’s dive into the perfect blend of grilled goodness and vibrant, fresh herbs!
Why is Grilled Ribeye with Chimichurri Sauce a Must-Try?
Flavor Explosion: Each bite of this grilled ribeye is packed with robust, savory notes that only high-quality meat can deliver.
Freshness: The vibrant chimichurri sauce, with its mix of herbs and spices, adds a lively zing that complements the rich beef perfectly.
Quick and Easy: In just 30 minutes, you can serve a gourmet meal, making it ideal for busy weeknights or spontaneous gatherings.
Crowd-Pleasing Delight: Whether you’re hosting friends or enjoying a family dinner, this dish caters to everyone’s taste buds, ensuring no leftovers!
Versatile Pairing: Serve it with grilled corn or fresh vegetables for a complete, balanced meal. Want to explore more? Check out my grilling tips for perfect results every time!
Grilled Ribeye with Chimichurri Sauce Ingredients
For the Ribeye
• Ribeye Steaks – Choose choice or prime for a juicy, flavorful cut.
• Kosher Salt – Enhances flavor and helps tenderize the meat.
• Freshly Ground Black Pepper – Adds a touch of heat to seasoning.
• Granulated Garlic – Gives a subtle garlic flavor without overpowering.
• Worcestershire Sauce – Adds umami richness as a marinade.
For the Chimichurri Sauce
• Flat-Leaf Parsley – This primary herb contributes fresh, vibrant flavors.
• Cilantro – Adds a bright, citrusy note to the chimichurri.
• Garlic (for chimichurri) – Minced for an aromatic depth.
• Thai Chili – Introduces a nice kick; use crushed red pepper flakes if needed.
• Honey – Balances the acidity in your chimichurri sauce.
• Shallot – Finely diced for a mild onion flavor and texture.
• Dijon Mustard – Provides a tangy sharpness to the chimichurri.
• Red Wine Vinegar – Adds acidity that enhances the sauce’s complexity.
• Lemon Zest (optional) – Brightens the chimichurri flavor profile.
• High-quality Extra Virgin Olive Oil – Serves as a rich base for the chimichurri.
• Flaky Sea Salt – Perfect for finishing both the steak and chimichurri.
Optional Side
• Yellow Corn – Grill this as a sweet complement to the ribeye.
Each of these ingredients contributes to the success of your Grilled Ribeye with Chimichurri Sauce, ensuring a robust and delightful meal that bursts with flavors. Happy cooking!
How to Make Grilled Ribeye with Chimichurri Sauce
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Prepare the chimichurri: In a large bowl, combine flat-leaf parsley, cilantro, minced garlic, Thai chili, honey, finely diced shallot, Dijon mustard, red wine vinegar, and enough extra virgin olive oil to cover the mixture. Mix gently and season with flaky sea salt to taste.
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Season the ribeye: Remove the ribeye steaks from the fridge and rub them generously with kosher salt, freshly ground black pepper, granulated garlic, and Worcestershire sauce. Let them rest at room temperature for about 1 hour to enhance the flavor.
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Preheat the grill or skillet: Heat your grill or skillet over high heat, allowing it to reach a sizzling temperature that creates perfect sear marks on your steaks.
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Grill the steaks: Place the seasoned ribeye steaks on the grill. Cook them for about 3-4 minutes on each side until they achieve an internal temperature of 130-135°F for medium-rare, or adjust to your desired doneness.
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Grill the corn (optional): If you’re adding yellow corn, place it on the grill too. Cook for about 3-4 minutes, turning occasionally to achieve beautiful grill marks and a hint of golden color.
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Rest the steaks: After grilling, tent the ribeye steaks with foil and let them rest for 10 minutes. This rest time ensures the juices redistribute for a tender bite.
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Serve your masterpiece: Slice the rested ribeye steaks and top them with the grilled corn. Drizzle the flavorful chimichurri sauce generously over the slices and finish with a sprinkle of flaky sea salt.
Optional: Add a squeeze of fresh lemon juice for an extra burst of flavor!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Grilled Ribeye with Chimichurri Sauce are perfect for busy home cooks looking to save time! You can prepare the chimichurri sauce up to 3 days in advance, refrigerating it in an airtight container to maintain its vibrant flavor. Just make sure to cover the mixture with a thin layer of olive oil to prevent browning. The ribeye steaks can be seasoned with salt, pepper, garlic, and Worcestershire sauce up to 24 hours ahead; simply wrap them tightly and store in the fridge. When you’re ready to cook, let the steaks sit at room temperature for about 1 hour before grilling to ensure they cook evenly. Enjoy the convenience of effortless summer grilling with this delicious recipe!
What to Serve with Grilled Ribeye with Chimichurri Sauce?
The tantalizing flavors of grilled ribeye and vibrant chimichurri deserve generous companions to create a well-rounded meal.
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Creamy Mashed Potatoes: These fluffy, buttery potatoes add a comforting creaminess that beautifully soaks up the chimichurri sauce.
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Grilled Asparagus: The slightly charred flavor of asparagus complements the rich steak, providing a fresh and crunchy contrast.
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Corn on the Cob: Grilled yellow corn brings a sweet, smoky flavor, echoing the essence of summer grilling, making it a perfect side.
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Mixed Green Salad: A light salad with arugula, cherry tomatoes, and a citrus vinaigrette offers a refreshing cooldown against the heartiness of the ribeye.
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Garlic Bread: Crispy, buttery slices of garlic bread provide a delightful crunch, perfect for mopping up the chimichurri left on your plate.
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Red Wine: A deep, velvety red wine, like Malbec or Cabernet Sauvignon, enhances the steak’s flavor and makes every bite more indulgent.
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Grilled Vegetables: A colorful medley of zucchini, bell peppers, and mushrooms adds texture and a smoky sweetness that pairs wonderfully with your meal.
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Chocolate Mousse: For dessert, this rich and airy treat provides a luscious finish to a robust dining experience, balancing flavors perfectly after savory meats.
How to Store and Freeze Grilled Ribeye with Chimichurri Sauce
Fridge: Store leftover grilled ribeye in an airtight container for up to 3 days. Separate the chimichurri sauce in another container to maintain freshness.
Freezer: You can freeze the grilled ribeye for up to 3 months. Wrap each steak tightly in plastic wrap and then in aluminum foil. For chimichurri, freeze in ice cube trays and transfer to a freezer bag.
Reheating: Thaw ribeye overnight in the fridge. Reheat on a skillet over medium heat until warmed through. For chimichurri, allow to thaw and stir well before serving.
Freshness Tip: Always cover chimichurri with a thin layer of olive oil before refrigerating to keep it vibrant and flavorful.
Grilled Ribeye with Chimichurri Variations
Feel free to let your creativity shine by customizing this delicious recipe to suit your taste!
- Steak Swap: Use flank steak or NY strip for a leaner cut that still delivers incredible flavor.
- Herb Change: Substitute parsley with mint or basil for a unique twist on the classic chimichurri. Each herb brings its own refreshing qualities to the table!
- Spice Level: Adjust the heat in your chimichurri by increasing the Thai chili or adding more crushed red pepper flakes for those who love a spicy kick.
- Zesty Kick: Include lime juice in the chimichurri for an additional layer of brightness that pairs perfectly with the juicy steak.
- Sweet and Savory: For an unexpected twist, add diced mango or peach to the chimichurri, creating a delightful sweet-sour contrast.
- Nutty Flavor: Stir in chopped walnuts or pine nuts for an extra crunch that enhances the chimichurri’s texture and flavor profile.
- Garlic Lovers: Roast garlic cloves beforehand and mix them into the chimichurri for a mellower, sweeter garlic flavor that elevates the sauce beautifully.
- Vegan Version: Try marinating mushrooms in Worcestershire sauce and grilling them as a plant-based alternative to the ribeye, topped with chimichurri for a robust bite!
Expert Tips for Grilled Ribeye with Chimichurri Sauce
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Resting is Key: Allowing the ribeye steaks to rest for 10 minutes ensures that the juices redistribute, resulting in a tender, juicy bite every time.
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Chimichurri Hand-Chopped: For optimal flavor retention, hand-chop your chimichurri ingredients. Food processors may bruise herbs, compromising their fresh taste.
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Consistent Temperature: Use a meat thermometer to accurately measure the internal temperature of the grilled ribeye, aiming for 130-135°F for perfect medium-rare doneness.
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Marinade Time Matters: Letting the ribeye marinate with Worcestershire sauce, salt, and spices for at least 1 hour enhances flavor infusion, making each bite irresistible.
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Grill Marks: Preheat the grill properly before adding the ribeye to ensure those sought-after grill marks and a flavorful crust that seals in moisture.
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Optional Spices: Adjust the heat in your chimichurri sauce by varying the amount of Thai chili or crushed red pepper flakes, making it just right for your taste preferences.
Grilled Ribeye with Chimichurri Sauce Recipe FAQs
How do I select the perfect ribeye steaks?
When choosing ribeye steaks, look for cuts that are bright red with good marbling of fat, which adds flavor and juiciness. Opt for choice or prime grades for the best taste. Avoid steaks that have dark spots or appear dry.
How do I store leftover grilled ribeye and chimichurri?
Leftover grilled ribeye can be stored in an airtight container in the fridge for up to 3 days. It’s best to keep the chimichurri in a separate container. To maintain the freshness of chimichurri, cover it with a thin layer of olive oil before sealing.
Can I freeze grilled ribeye and chimichurri sauce?
Absolutely! You can freeze grilled ribeye for up to 3 months. Wrap each steak tightly in plastic wrap and then in aluminum foil to prevent freezer burn. For chimichurri, freeze it in ice cube trays, then transfer the cubes to a freezer bag for easy portioning.
What should I do if my chimichurri is too thick?
If your chimichurri turns out too thick, simply add more olive oil or a splash of water to achieve your desired consistency. Blend it well after adding the liquid and taste for seasoning, adjusting if necessary.
Is chimichurri safe for pets?
Chimichurri contains ingredients like garlic and onions which can be harmful to pets, particularly dogs. It’s best to keep any leftover chimichurri away from them. Always consult with your veterinarian if you’re unsure about certain foods.
What is the best way to reheat grilled ribeye?
To reheat grilled ribeye, thaw it overnight in the fridge if frozen, then gently heat it in a skillet over medium heat. This method warms the steak without overcooking it, helping retain its tenderness. Aim for an internal temperature of about 130°F for optimal enjoyment.
Savor Grilled Ribeye with Chimichurri Sauce in 30 Minutes
Ingredients
Equipment
Method
- In a large bowl, combine flat-leaf parsley, cilantro, minced garlic, Thai chili, honey, finely diced shallot, Dijon mustard, red wine vinegar, and enough extra virgin olive oil to cover mixture. Mix gently and season with flaky sea salt to taste.
- For optimal flavor, chop the chimichurri ingredients by hand.
- Remove the ribeye steaks from the fridge and rub generously with kosher salt, freshly ground black pepper, granulated garlic, and Worcestershire sauce. Let rest at room temperature for about 1 hour.
- Preheat your grill or skillet over high heat.
- Place the seasoned ribeye steaks on the grill. Cook for about 3-4 minutes on each side until the internal temperature reaches 130-135°F for medium-rare.
- If using yellow corn, grill it for about 3-4 minutes, turning occasionally.
- Tent the grilled ribeye steaks with foil and let rest for 10 minutes.
- Slice the rested ribeye steaks and top with grilled corn. Drizzle with chimichurri and finish with flaky sea salt.
- Add a squeeze of fresh lemon juice for extra flavor if desired.