Ingredients:
\nFor the grilled rib eye:
\n 1 dry-aged rib eye steak (about 1\u00bd to 2 pounds, and approximately 1 \u00bd-inch thick)
\n Maldon sea salt
\nFor the charred chimichurri:
\n 2-3 scallions
\n 7-8 cloves garlic, peeled
\n 1 shallot, halved
\n 1-2 serrano or jalape\u00f1o chile peppers, whole
\n Kosher salt, to taste
\n 1 bunchfresh cilantro
\n 1 bunchfresh parsley
\n 1\/2 cupextra-virgin olive oil
\n Water, as needed<\/p>\n
Directions: <\/p>\n
Take the steak out of the refrigerator and let it sit at room temperature for about 2 hours before you plan to cook (you can take it out as early as 4 hours, but not longer).
\nPrepare your grill for direct cooking over high heat. While the grill is getting hot, generously season the steak with the sea salt.
\nOnce your grill is ready, place the steak on the grill and let cook (don\u2019t move the steak around) for about 4 to 5 minutes, or until you have visible grill marks and a crust. Then flip the steak and cook for an additional few minutes without moving it around.
\nMost importantly: Don\u2019t cut the steak to check its doneness. If using a thermometer (I love the Thermoworks ThermoPop model), you\u2019re looking for a temperature between 120 to 125\u00b0F when the steak comes off the grill. This will allow a fully rested steak to carry over to 130 to 135\u00b0F, which will give you a perfect medium rare.
\nTake the steak off the grill once the desired temperature is reached and allow to rest for 10 to 20 minutes before cutting. Once the steak is fully rested, cut the steak against the grain in slices and serve with the charred chimichurri alongside or dolloped on top of the sliced steak.
\nTrim the ends of the scallions and slice into 2-inch lengths. In a dry pan set over medium-high heat, blister the sliced scallions, garlic cloves, shallots, and chile peppers until charred and softened, about 5 to 10 minutes.
\nLet cool to room temperature, then remove the stems from the chile peppers and peel the skin off the shallots. Add the scallions, garlic, shallots, and chile peppers, plus a generous pinch of kosher salt, to a food processor and blend to combine.
\nAdd the cilantro and parsley to the food processor, and blend to combine while slowly adding the extra-virgin olive oil. Once completely incorporated, check the consistency and taste for seasoning (add another pinch or two of salt, if necessary). If you like a thinner consistency, add 1 tablespoon of water at a time until the desired consistency is reached. Check the seasoning one last time and serve. <\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: For the grilled rib eye: 1 dry-aged rib eye steak (about 1\u00bd to 2 pounds, and approximately 1 \u00bd-inch thick) Maldon sea salt For the charred chimichurri: 2-3 scallions 7-8 cloves garlic, peeled 1 shallot, halved 1-2 serrano or jalape\u00f1o chile peppers, whole Kosher salt, to taste 1 bunchfresh cilantro 1 bunchfresh parsley 1\/2… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-998","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/998","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=998"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/998\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=998"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=998"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=998"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}