Description
Savor the rich and juicy flavors of perfectly grilled ribeye steaks paired with zesty chimichurri sauce and sweet, buttery grilled corn on the cob. This classic summer recipe is quick, easy, and packed with vibrant flavors that bring out the best of every ingredient.
Ingredients
Units
Scale
Steaks
- 2 boneless ribeye steaks, 12-14 ounces each
- 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
- Flakey sea salt, to taste
- 1 lime, juiced and zested
Chimichurri Sauce
- Prepare your favorite chimichurri sauce or use store-bought
Instructions
- Prepare the Steaks: Pat the ribeye steaks dry with paper towels. Season both sides generously with salt, pepper, and garlic powder. Drizzle Worcestershire sauce evenly over both sides, letting the steaks sit at room temperature for 10 minutes to absorb the flavors.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring the grates are clean and oiled to prevent sticking.
- Grill the Steaks: Place the ribeye steaks directly on the grill. Grill for about 4-5 minutes per side for medium-rare, adjusting time based on desired doneness. Use tongs to flip the steaks only once to develop a nice sear. Remove from the grill and let the steaks rest for at least 5 minutes before serving to allow juices to redistribute.
- Prepare the Corn: While steaks are resting, place the ears of corn on the grill. Rotate them occasionally, grilling for about 10 minutes until they are nicely charred and tender.
- Butter and Season the Corn: Once grilled, brush the hot corn with melted butter. Sprinkle with lime zest, a squeeze of lime juice, and flakey sea salt to enhance the natural sweetness.
- Serve: Plate the ribeye steaks with a generous spoonful of chimichurri sauce on top or on the side. Add the grilled corn as a perfect accompaniment.
Notes
- This recipe is a quick summer grill favorite, ready in about 30 minutes.
- Allow steaks to rest after grilling for tender and juicy meat.
- For an extra smoky flavor, soak corn in water for 15 minutes before grilling.
- Chimichurri sauce can be made ahead to enhance the flavors.
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
