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!

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.

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.

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!

Ribeye Steak with Chimichurri Butter

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Grassfed ribeye steak with chimichurri butter is the perfect easy summer dinner to throw on the grill.

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Ingredients

For the chimichurri butter:

• 1 stick (8 tablespoons) unsalted butter, at cool room temperature*
• 1 clove garlic, minced
• 1/4 cup lightly packed fresh parsley, minced
• 1/4 teaspoon dried oregano
• 1/2 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.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 942Total Fat: 62gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 236mgSodium: 799mgCarbohydrates: 27gFiber: 5gSugar: 8gProtein: 75g

The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.

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!