June 23, 2021

Cowboy Rib Eye with Chimichurri

Happy Friday! Happy Weekend! I have a hankerin’ for chimichurri and the perfect vehicle for that is steak.
Cowboy Rib Eye with Chimichurri
For the steak:
1 (2-2 ½ pound) bone in Cowboy Rib Eye Steak, about 2–3 inches thick. This will feed 2-3 people.
Kosher salt and fresh ground pepper, to taste
For the Chimichurri Sauce:
1 tablespoon White Balsamic Vinegar
2 tablespoons Fresh Lemon Juice
Zest of 1 lemon
4 Garlic Cloves, peeled
1/2 cup Fresh Basil, packed
1 cup Fresh Cilantro, packed
1 cup Fresh Flat Leaf Parsley, packed
1/2 cup Extra Virgin Olive Oil
Kosher salt and fresh ground pepper, to taste
1 teaspoon of red pepper flakes
1 teaspoon dried oregano
Preheat half of your barbecue on high to 400 degrees. Leave the other half completely off.
Pat the steak dry with paper towels and then season liberally with salt on both sides. Then, let it sit for about 10 minutes. The salt will start to pull some of the moisture out of the steak which will bring out the flavor.
When your barbecue reaches 400 degrees it is time to start grilling.
Place your steak on the side of the barbecue that is off, close the lid, and leave it to slowly cook for 15 to 20 minutes, depending on the thickness and how well you like your steak cooked. Personally, I like mine just north of medium rare.
Flip the steak and cook for the same amount of time as you did the first side. This will ensure even cooking throughout the steak.
After the second side has finished cooking, it’s time to sear the steak. Don’t worry that the steak doesn’t have a lot of color after using the indirect method. The direct heat will take care of that.
Sear the steaks on the direct heat (the side of your grill that is on) for 2-3 minutes a side. Using a digital thermometer, sear the steak until it reaches 125-130 degrees.
When your steak has reached your desired temperature, take it off the grill and let rest for 10 minutes, uncovered. Pull the steak off the grill at about 5 degrees south of your desired temp. The resting period will carry it over to your intended temperature.
After they have rested, it’s time to carve. Cut the bone away first then slice, but not too thin, otherwise the meat will dry out.
Place on your serving plate with the Chimichurri and enjoy!
Chimichurri Sauce
Combine all ingredients in a food processor and pulse until combined and fairly smooth. Leave just a bit of texture.
Transfer to a bowl and keep cold until ready to use.
Remove from the refrigerator about 30 minutes before serving and let come up to room temperature.
steak and chimichurri

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