Ribeye Steaks with Chimichurri Sauce
Grilled Ribeye Steaks and Chimichurri Sauce recipe, crafted with love and expertise on the fiery heart of the HARK Chubby offset smoker.
It’s an Argentinian-style feast, a celebration of flavours and shared moments around the barbecue. Our Ribeye Steaks and Chimichurri Sauce recipe isn’t just about cooking; it’s about creating memories and bringing people together through the magic of food.
Now, let’s uncover the secrets to achieving that coveted char, ensuring your ribeye steaks are tender and bursting with juiciness. The HARK offset smoker plays a pivotal role, imparting that signature smoky essence that elevates your grilling game to new heights.
As we dive into the details, you’ll learn how to perfectly season your ribeyes, infusing them with flavours that will leave your taste buds dancing. And let’s not forget about the star of the show – our Chimichurri sauce. Fresh herbs, a hint of spice, and a burst of tanginess come together to create a symphony of flavours that complement the richness of the steaks.
Get ready to impress your guests and create a feast that sparks joy and culinary delight with our Ribeye Steaks and Chimichurri Sauce Recipe.
Ribeye Steaks with Chimichurri Sauce
Equipment
- Hark Chubby Smoker
- Heat Resistant Gloves
- Thermometer FireBoard 2 Drive
- Instant Read Thermometer Spark
- Long Tongs
- Lump Charcoal (Hardwood Lump Charcoal)
- Ironbark Firewood
- Red Devil Blow Torch
Ingredients
- 2 boneless ribeye steaks about 1.5 inches thick
- Hardcore Carnivores Black Rub alt Salt and freshly ground black pepper, to taste
- olive oil for brushing
- 1 cup fresh flat-leaf parsley finely chopped
- 1/4 cup fresh cilantro finely chopped
- 4 cloves garlic minced
- 1/2 red onion finely chopped
- 1 small red chili pepper finely chopped (adjust to your desired level of spiciness)
- 1 tsp dried oregano
- 1 tsp red pepper flakes adjust to taste
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 Juice of lemon
- Salt and black pepper to taste
Instructions
- Ensure the firebox is clean and free of ash or debris.
- If using charcoal, fill the chimney starter and ignite until ashed over (about 15-20 mins).
- Pour the hot charcoal into the firebox evenly, spreading it out.
- Adjust air vents for temperature control and preheat the grill grate.
- Generously season ribeyes with Hardcore Carnivores Black Rub (or salt and pepper) and let them rest at room temperature for 30 minutes.
- Combine parsley, coriander, garlic, red onion, oregano, and red pepper flakes.
- Add red wine vinegar, olive oil, lemon juice, salt, and pepper. Mix well and set aside.
- Place seasoned steaks directly over the firebox for a 2-3 minute sear on each side.
- Move steaks to the indirect heat side or use a raised grate for continued cooking.
- Monitor internal temperature for desired doneness: 130-135°F (medium-rare), 140-145°F (medium).
- Rest steaks for 10 minutes before slicing against the grain and serving with chimichurri sauce.
Notes
| BEEF | INTERNAL TEMP °C | INTERNAL TEMP °F |
| RARE | 49 | 120 |
| MEDIUM RARE | 55 | 130 |
| MEDIUM RARE | 60 | 140 |
| WELL DONE | 71 | 159 |
| GROUND | 71 | 159 |
| PULLED | 96 | 205 |
| SHORT RIBS | 96 | 205 |
| BRISKET | 98 | 205/210 |
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.
