Grilled Ribeye with Chimichurri

A bold, satisfying plate built for indulgent evenings. This ribeye steak dinner is grilled to juicy perfection, finished with punchy chimichurri and served alongside flavour-packed sides – charred corn with feta, golden potatoes in lemon brown butter, and sautéed wild mushrooms.
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Serves: 2

Prep Time: 1 hour

Cook Time: 1½ hours

INGREDIENTS

Grilled Ribeye:

  • 2 ribeye steaks (±200g each, 2cm thick)
  • Salt & black pepper
  • 1 Tbsp cooking oil
  • 1 Tbsp butter
  • 2 garlic cloves
  • 4 sprigs thyme

Chimichurri:

  • ¼ cup olive oil
  • 1 Tbsp red wine vinegar
  • ¼ cup finely chopped parsley (or parsley & coriander)
  • 1 garlic clove, minced
  • ½ tsp lemon zest
  • ½ tsp finely chopped red chilli (adjust to taste)
  • Pinch of salt, black pepper, and sugar

Method

Grilled Ribeye:

  • Bring steaks to room temperature 1 hour before cooking.
  • Pat dry, season well, and rub with oil.
  • Heat a griddle pan until smoking. Cook steaks 3–4 mins per side, sealing edges with tongs.
  • Add butter, garlic, and thyme; baste for 3–4 mins more.
  • Rest on a board for 5 minutes before serving.

Chimichurri:

  • Combine all ingredients and let sit for at least 1 hour.
  • Adjust seasoning before serving.

INGREDIENTS

Charred Corn with Feta:

  • 2 corn on the cob
  • ½ Tbsp olive oil
  • Salt
  • 1 Tbsp butter
  • 1 tsp paprika
  • 80g feta, crumbled
  • 1 Tbsp chopped parsley

Method

  • Rub corn with oil and salt. Grill or griddle until deeply charred.
  • Add butter and paprika, swirl to coat.
  • Top with feta and parsley to serve.

INGREDIENTS

  • 100g butter
  • 400g small new potatoes
  • Salt & black pepper
  • 4 sprigs thyme
  • 2 garlic cloves
  • Juice of ½ lemon
  • 1 Tbsp chopped parsley

Method

  • Melt butter in a wide pan. Add potatoes, salt and pepper.
  • Sauté 6–7 mins until butter foams and turns golden.
  • Lower heat, add garlic and thyme. Cook gently for ±45 mins, swirling often.
  • Rest for 5 mins, finish with lemon juice and parsley.

INGREDIENTS

  • 15g butter
  • 1 garlic clove, squashed
  • 200g wild mushrooms
  • ¼ tsp thyme leaves
  • Pinch of salt

Method

  • Melt butter in a pan. Add garlic and cook 30 seconds.
  • Toss in mushrooms and thyme, sauté 2–3 mins until golden.
  • Season and serve.

Bring the whole look together with premium cookware and serving dishes – think cast iron skillets, ribbed roasters, natural stoneware, and bold steak knives. Perfect for spoiling yourself or a loved one with a dinner that impresses.

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