Famous Fire-Grilled Ribeye Steak with Chimichurri Sauce

Allergens

None

Ingredients

• 6 bone
• in ribeye steaks (1.5 inches thick)
• 3 cups fresh parsley
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• Salt and black pepper, to taste
• Optional: wood chips for added smoky flavor

Instructions

1. In a food processor, combine parsley, olive oil, red wine vinegar, minced garlic, crushed red pepper flakes, salt, and black pepper. Pulse until well combined. Set aside.
2. Let the steaks sit at room temperature for 30 minutes before grilling. Season both sides with salt and black pepper to taste.
3. Preheat a gas or charcoal grill to high heat (450°F/232°C). If using wood chips, soak them in water for 30 minutes before adding to the grill.
4. Place steaks on the grill and cook for 4 5 minutes per side, or until desired doneness is reached. For medium rare, cook to an internal temperature of 135°F (57°C).
5. Remove steaks from grill and let rest for 5 minutes before slicing. Serve with chimichurri sauce on the side.

Chef’s Insight

Let the meat rest to ensure that the juices are evenly distributed, resulting in a more tender and flavorful steak.

Notes

The key to a great steak is patience - don't rush the cooking process or the resting time.