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Spring Ribeye with Chimichurri


Master of the Pit
OTBS Member
Joined Mar 11, 2015
Well the first day of spring and not too shabby of a day in PA, I decided to grill up some ribeye steaks with chimichurri sauce.

I did most of my prep work last night since I would be making these as soon as I got home from work.

The Steaks were dry brined with kosher salt and the chimichurri was made the night before as well.



1 bunch of fresh parsley (I just rip the top off of the bunch that is sold at the supermarket. I’d say 1 cup packed if you need a measurement .
2 tsp. Dried oregano (No fresh was available)
2 garlic gloves
1 tsp. Red pepper flakes
3 or 4 TBSP Red wine vinegar
1/2 cup Olive Oil
Salt and Pepper to taste.

In a food processor or blender combine all ingredients except the oil. Put a couple of whacks of salt and pepper.

Pulse until coarsely chopped and then mix in the olive oil separately. Mix well and set aside.

Next, the Ribeyes were sprinkled with kosher salt and placed uncovered in the fridge for 24hrs.

24 hours later, look at the difference.

Once I got home, I fired up the grill and threw the steaks on. I pulled them at 135IT. They were a little more medium than I would have liked but still tasty though!

My gas grill doesn’t really get all that hot, 430F max. Unless I’m reverse searing or using the Sous Vide, I won’t get that perfect edge to edge sear.

Ribeye topped with chimichurri. Also had roasted green beans and grilled garlic bread for sides.


Thanks for looking and happy first day of spring everybody...it’s long overdue!

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