A Calculated Whisk

Creative paleo and gluten-free recipes

  • Home
  • About Me
    • Photography Portfolio
  • Cookbook
  • Recipe Index
  • Paleo
    • Paleo Eating
    • A Paleo Pantry
  • Blogging

Ribeye Steak with Chimichurri Butter + FREE Grass-fed Ribeyes

August 8, 2016 By Becky 8 Comments

Ribeye Steaks with Chimichurri Butter

Grassfed ribeye steak with chimichurri butter is the perfect easy summer dinner to throw on the grill. Thank you so much to ButcherBox for supplying the grassfed steaks for this recipe!

If you’re on a summer oven-free streak like me, I have just the meal for you: grilled ribeye steaks, sweet corn, and summer squash, all slathered with a delectable chimichurri butter. This meal is super quick and easy to put together, and if you don’t like or have corn or squash it’s easy to sub in other summer veggies. The chimichurri butter is a creamier version of the world’s best steak condiment, featuring fresh parsley, garlic, oregano, and just a hint of a vinegary tang. You’ll want to melt a pat of it on everything savory that comes off your grill for the rest of summer.

Oh, and the best part? You can get the grass-fed ribeye steaks for this meal for free!

Ribeye Steaks with Chimichurri Butter

The delicious grass-fed ribeyes pictured here are from ButcherBox, a company that searches high and low for the best grass-fed, grass-finished beef, heritage pork, and organic chicken, and delivers it all right to your door in a convenient subscription box. You can choose between an all-beef, beef and chicken, beef and pork, or all three box, and each one contains 7-10 pounds of meat, or enough for up to 20 individual meals.

Ribeye Steak with Chimichurri Butter

Each ButcherBox comes with a unique variety of cuts and arrives frozen in a cooler with enough dry ice to stay fresh for a full day after delivery in case you’re not home. The cuts are individually packaged for easy defrosting, and each one comes with a card detailing how to prepare the meat and a featured recipe on the back. To give you a taste of what you might receive, here’s what was in July’s beef and chicken box: these two ribeye steaks, four flatiron steaks, two pounds of ground beef, a whole pastured chicken, two five-packs of chicken drumsticks, and a pack of the best hot dogs I’ve ever tasted. When you order your first ButcherBox through my link, two free grass-fed ribeyes will be added to your order!

If you’d like to learn more about ButcherBox and see what a box looks like, check out this post featuring photos of my first box (and my favorite short rib recipe) or these other recipes made with ButcherBox meat: mole-spiced hanger steak with strawberry-avocado salsa and Thai basil noodles with beef.

Ribeye Steak with Chimichurri Butter

Once your steaks arrive, you can defrost them quickly in a bowl of cool water or overnight in the fridge. It takes just minutes to throw together the chimichurri butter and grill the steak and vegetables, so this meal is just as ideal for a weeknight as it is for a weekend grillfest. You’ll likely have some chimichurri butter left over, but don’t worry–it’s amazing on everything. My favorite way to use leftovers of this compound butter is to cook my scrambled eggs in it!

Ready to get your free grass-fed ribeyes? Head right here. If you have any questions about ButcherBox or this recipe, I’d be happy to answer them in the comments!

5.0 from 1 reviews
Ribeye Steak with Chimichurri Butter
 
Save Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Grassfed ribeye steak with chimichurri butter is the perfect easy summer dinner to throw on the grill.
Author: Becky Winkler
Recipe type: Gluten free, Dinner, Grilling, Steak
Serves: 2 servings
Ingredients
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
Instructions
  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.
Notes
*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.
3.5.3208

Ribeye Steak with Chimichurri Butter

ButcherBox provided me with free product for the development of this recipe, and this post contains affiliate links.  If you purchase a ButcherBox after clicking one of my links, I receive a small commission (the price you pay will not be affected).  Thank you so much for supporting my site, and rest assured that I only recommend products and services I love!

Filed Under: #30MinuteMondays, dinner, gluten free, recipe Tagged With: beef, butcherbox, butter, corn, grilling, steak, summer

« Watermelon Cooler
Vanilla Bean Cheesecakes with Figs and Raspberries »

Comments

  1. TAC says

    August 20, 2016 at 9:50 pm

    Since I don’t follow Instagram, I would vote for recipes on your website that get delivered to my email box. Thanks.

    Reply
    • Becky says

      August 21, 2016 at 10:17 am

      Thanks for your input! 🙂

      Reply
  2. Get Inspired Everyday! says

    August 9, 2016 at 6:09 pm

    Chimichurri butter!?! And on my favorite cut of beef… this needs to happen immediately!

    Reply
    • Becky says

      August 11, 2016 at 6:52 am

      Thank you, Kari! I love ribeyes, too–especially when they’re free!!

      Reply
  3. Julia Mueller says

    August 9, 2016 at 9:01 am

    Chimichurri buttaaaaaaah! Gah, I’m dying over here! Loving this hearty summer meal like crazy. Definitely a must try! On my way to check out ButcherBoy…. 😀

    Reply
    • Becky says

      August 12, 2016 at 9:54 am

      Thank you, Julia! ButcherBox is just the best!!

      Reply
  4. Rachel @ Bakerita says

    August 8, 2016 at 12:52 pm

    I’m in love with all things chimichurri, and a chimichurri BUTTER on delicious steak sounds like a way to heaven. I’ve got to try this! So much goodness.

    Reply
    • Becky says

      August 8, 2016 at 6:08 pm

      Thank you, Rachel! Butter + steak is my kind of combo 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi, I’m Becky!

Welcome to A Calculated Whisk, where I share creative paleo and gluten-free recipes. Learn more about me here.

My cookbook is available now!

Amazon * Barnes & Noble * Indiebound 

Connect with ACW on social media:

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Looking for something?

Subscribe via email and get a free e-book!

Whole30 Recipes:

Mini Quiches with Duxelles & Baby Broccoli (Whole30 Day 15)

Mashed Rutabaga and Squash with Roasted Garlic (Vegan, Paleo, Gluten-free)

mashed rutabaga and squash with roasted garlic

Braised Zucchini (Whole30 Day 6)

my healthy aperture gallery
rodelle brand ambassador

Privacy Policy

All text and photographs (c) Rebecca Winkler 2013-2017 unless otherwise noted.

Copyright 2013-2017 Rebecca Winkler · Foodie Pro Theme by Shay Bocks · Genesis Framework · Powered by Wordpress