Smoked Ribeye with Chimichurri

Smoked Ribeye with Chimichurri


@rolling_bones_bbq Smoked ribeye 🥩 #rollingbonesbbq #reversesear #steak #ribeye #grill #grilling #lowandslow #beef ♬ Lo-fi hip hop



Starting on the smoker with this reverse seared ribeye is a move nearly as significant as Tony Hawk's 900. The smoke really gave the flavor profile a kick in the pants. 
Total time is about 2 hours of cook, but the ribeye needs to dry brine (fancy jargon for sit with salt on the exterior) overnight. 
Ingredients: (Serves 4)
For the Steak
  • 2 bone in ribeyes that are about 2 inches thiccc. If you ask your butcher, they should be able to hook you up.
  • Kosher Salt (I use Diamond Crystal but Mortens works well too)
  • 16 mesh black pepper (this is what I use, but any coarse ground will do). That's also an affiliate link, but I used it before I knew what an affiliate link was.

For the Chimichurri

  • 1/2 cup finely chopped parsley
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 4 cloves of garlic, minced
  • 2 red chilies, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon table salt
  • (optional but would be nice) 1 small shallot, minced
  • Watch the video :)
  • The night before your cook, generously salt all sides of your steak. We're going for full coverage, the meat will absorb the particles as it rests, which will help with flavor and moisture retention. bingo and bango. If you don't have that time, go with at least 30 mins.
  • The night before for cook, chop and mix all ingredients for the chimichurri. Let the mixture sit in the fridge overnight. This allows the flavors to really come together. If you don't have over night, give it at least an hour to meld. If you don't have that, whatever, it's still going to be fire. 
  •  An hour before your cook, pull your steaks from the fridge and let them rest on the counter. We're trying to take the chill out of the meat so it doesn't drop the smoker temperature when you put them on.
  • While the steak is resting, set your smoker up. We're trying to keep the temperature in a range of 225-250F.
  • Once you've gotten your smoker to temp and the meat has lost some of its chill, generously coat the outside with pepper. This may feel like a lot, but since it's not fresh ground it has lost some of its bite and the pepper helps the smoke adhere to the steak. 
  • Smoke until you reach an internal temperature of about 115-118F. Should take about 1-1.5 hours.
  • Pull the steaks from smoker and let rest for 30 minutes. This interim rest is going to help retain juices and form the crusty outer layer on the steak we all crave.
  • While the steak is resting, get your grill going. We're looking for a super hot temperature because' we're just going for a sear. No temp in particular, just hotter than you think you need. 
  • After 30 minutes, sear your steak on the grill -- we're going for about 1 minute on each side, flipping every 30 seconds. 
  • Pull the steak from the grill and let rest for 5 minutes. You could go longer, but I like to eat while food is warm, so 5 minutes it is. 
  • Slice from the bone, slice the meat perpendicular to the bone, and top with the chimichurri. 

Eat BBQ, Live Forever!

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