Cowboy Ribeye Steak with Chimichurri Sauce

Name: Cowboy Ribeye Steak with Chimichurri Sauce
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 people
Ingredients: 2 tablespoon ancho chile powder; 1 tablespoon smoked paprika; 1 tablespoon oregano; 1 tablespoon sea salt; 1 tablespoon black pepper; 2 teaspoon onion powder; 1 teaspoon cayenne pepper; 1 teaspoon sugar; chimichurri sauce; 4 to 1 ½-inc ribeye steak; 2 cups chimichurri sauce

User Reviews

5

36 reviews

Excellent

Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings
4 people
Calories
185 kcal
Course
Main Course
Cuisine
American

Cowboy Ribeye Steak with Chimichurri Sauce

Kaitlin Leblanc

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This Cowboy Ribeye Steak recipe uses a robust ancho chile and smoked paprika rub on bone-in ribeyes grilled to medium-rare or medium doneness. The steaks sit at room temperature before grilling for even cooking, then are topped with a fresh chimichurri sauce, a vibrant mix of herbs and garlic that complements the smoky meat.

Description

The Cowboy Ribeye Steak with Chimichurri Sauce is built around thick, bone-in ribeye steaks seasoned with a blend of ancho chile powder, smoked paprika, oregano, coarse sea salt, black pepper, onion powder, cayenne, and a touch of sugar. Allowing the steaks to come to room temperature and letting the rub adhere before grilling helps develop good crust and even cooking. The steaks are grilled over medium-high direct heat for about six minutes per side, reaching medium-rare to medium doneness as checked by an instant-read thermometer.

The accompanying chimichurri sauce adds a bright, herbaceous contrast to the smoky, richly flavored steak. The sauce is spooned over the cooked steaks, adding moisture and a fresh element. This dish suits hearty steak dinners and benefits from resting the meat before serving to keep juices intact.

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Ingredients

Servings

Ancho Chile Rub

2 tablespoon ancho chile powder
1 tablespoon smoked paprika
1 tablespoon oregano dried
1 tablespoon sea salt coarse
1 tablespoon black pepper ground
2 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon sugar

Steaks

chimichurri sauce for garnish
4 to 1 ½-inc ribeye steak bone-in (12- 14 oz each, plural
2 cups chimichurri sauce best

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Instructions

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Let steaks sit at room temp for 1 hour.
Make the Best Chimichurri Sauce and set aside.
Mix together the rub ingredients in small bowl.
Sprinkle rub over the steaks, pressing with your fingers to adhere to the meat. Let sit for another 15 minutes.
Heat grill to medium-high, direct heat.
Grill steaks, about 6 minutes per side. Use an instant-read thermometer: 130°F for medium-rare and 140°F of for medium.
Let steaks rest for about 5 minutes.
Serve with Best Chimichurri Sauce.