Smoked ribeye with chimichurri

The Steak Prep

• The Cut: 1.5" to 2" thick Ribeye (the thicker the better for reverse searing).

• The Binder: Olive Oil.

• The Seasoning: A heavy coating of SPG.

• The Finish: Unsalted butter, 3–4 smashed garlic cloves, and flaky sea salt.

The Chimichurri

While the steak is smoking finely hand-chop these together:

• 1 bunch Parsley

• 1 bunch Cilantro

• 1 Shallot (minced)

• 3–4 cloves Garlic (minced)

• Olive Oil (add until you reach your desired consistency)

• Juice of 1 Lemon

• 2 tbsp Red Wine Vinegar

• 1 tsp Red Pepper Flakes

• Salt (to taste)

The Process

1. Low & Slow Smoke

Preheat your smoker to 225°F. Place the seasoned ribeye on the grates. Smoke until the internal temperature hits 105°F.

Note: This is the "sweet spot" for a reverse sear; it gives you enough runway to sear without overcooking the center.

2. The Ripping Hot Sear

While the steak approaches 105°F, get a cast-iron skillet screaming hot on your stove or grill.

• Add a high-smoke-point oil (like avocado oil) or a small amount of beef tallow.

• Sear the ribeye for exactly 1 minute per side. You are looking for a deep, mahogany crust, not a grey "boiled" look.

3. The Butter-Garlic Bath

Immediately move the steak from the skillet into a sheet of aluminum foil.

• Place two thick pads of butter and the smashed garlic cloves directly on top of the hot steak.

• Tent the foil tightly. Let the steak rest for 10 minutes. The residual heat will carry the steak up to a perfect Medium-Rare (approx. 130°F–135°F) while the butter and garlic infuse the crust.

The Presentation

• Remove the steak from the foil (save those garlic-butter juices!).

• Slice the ribeye against the grain.

• Top with a generous amount of your fresh Chimichurri.

• Finish with a sprinkle of flaky salt to make the flavors pop.