Ribeye Steak with Chimichurri Butter
Recipe type: Gluten free, Dinner, Grilling, Steak
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Grassfed ribeye steak with chimichurri butter is the perfect easy summer dinner to throw on the grill.
For the chimichurri butter:
  • 1 stick (8 tablespoons) unsalted butter, at cool room temperature*
  • 1 clove garlic, minced
  • ¼ cup lightly packed fresh parsley, minced
  • ¼ teaspoon dried oregano
  • ½ teaspoon sherry vinegar or white wine vinegar
  • Pinch of cayenne
  • Pinch of ground cumin
  • Sea salt
  • Freshly ground black pepper
For the steak and vegetables:
  • 2 ten-ounce boneless ribeye steaks
  • Sea salt
  • 2 ears of corn
  • 2 small summer squash, halved lengthwise
  1. To make the chimichurri butter, mash all the ingredients with a fork in a small bowl until well combined. Chill until ready to serve.
  2. Sprinkle the steaks liberally with sea salt on both sides and refrigerate them, uncovered, for at least 45 minutes. Let the steaks sit at room temperature for about 30 minutes before grilling.
  3. Grill the steaks for about 5 minutes per side, or until they reach your desired doneness. Grill the corn, turning every 2 minutes or so, until deeper yellow and charred in spots. Grill the squash for 5-8 minutes per side.
  4. Let the steaks rest for 5 minutes, then serve the steak and vegetables hot topped with pats of chimichurri butter.
*You'll likely have extra chimichurri butter. It will keep in the refrigerator for up to four days and is great on everything but dessert!
You can also use ghee instead of butter and replace the corn with another vegetable for a Whole30-compliant meal.
Recipe by A Calculated Whisk at https://acalculatedwhisk.com/ribeye-steak-with-chimichurri-butter/