Ribeye Steak with Chimichurri Rojo
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Author:
ROB MCDANIEL
Ingredients
4 1-inch thick bone-in ribeyes
8 tsp. peanut oil
Kosher salt
Fresh cracked pepper
1 c. sherry vinegar
1 tbsp. smoked paprika
1 tbsp. Hungarian paprika
1 head of garlic, minced
½ red onion, minced
¼ c. thinly sliced scallion
½ tsp. cayenne pepper
1 tbsp. freshly ground cumin
1 tbsp. freshly ground coriander
Zest and Juice From 1 Orange
2 roasted red bell peppers, peeled and small diced
1 c. extra virgin olive oil
For the Steak
Chimichurri Rojo
Directions
Prepare your fire and build a ripping hot coal bed.
Place the grilling surface as close to the coals as you can get it and allow it to heat for a few minutes
Oil the steaks with 1 teaspoon oil on each side then season with Kosher salt and fresh cracked pepper.
Raise the grilling surface to around 6 inches from the coal bed and place the steak on the grilling surface. (This is where using the Sea Island Forge becomes key; you have the ability to control the cooking temp by easily raising the grilling surface up and down, so you can dance on the edge of too hot and never flip the steak, achieving an amazing crust that is normally thought of with a steak cooked under a high temp broiler.)
Cook the first side for 5 minutes then flip for an additional 3 minutes until internal temperature reaches 125-130 degrees Fahrenheit.
Remove from grill and rest the steak in a warm place for 10-15 minutes, in which time it will carry over to reach a perfect medium rare.
Once the meat has rested, slice the steak and serve with Chimichurri Rojo.
Chimichurri Rojo
1 c. extra virgin olive oil
Whisk in remaining ½ cup extra virgin olive oil. Season with salt and pepper to taste
Serve room temperature either drizzled lightly over the sliced steak or pooled beside it
Recipe Note
Chef’s note: A steak cooked over hardwood coals is (in my opinion) hands down the way to prepare steak, and the Sea Island Forge Kettle allows the perfect way to do that. Steak cuts and thickness vary, so cooking temps and times will so as well.