If you love a good steak, Cowboy ribeye is as near to steak heaven as you can get. Often called the chef's steak, due to its superior flavor, this beautifully marbled cut can be as tender as a filet mignon when cooked well. As the steak is cooked, the fat on the outside renders, creating a delicately crunchy contrast to the juicy, thick steak.
And what better way to showcase and enjoy your steak than with a chimichurri sauce? Hailed as Argentina's favorite sauce, chimichurri is the perfect partner for grilled meats and features bold, piquant flavors and fresh color that will stand out on any plate.
This is a recipe that calls for a superior steak. Each of our bone-in ribeyes has been cut and trimmed by a master butcher and wet-aged for 28 days to ensure a beautiful appearance on the plate and superior depth and complexity of flavor.
1 large bone-in ribeye steak
- olive oil
- salt and pepper
For the chimichurri
- 1 cup Italian parsley
- ¾ tsp red chile flakes
- ½ cup olive oil
- salt and pepper
- 1/3 cup red wine vinegar
- red pepper diced
- 2 garlic cloves peeled
1.30-45 minutes before cooking, take your steak out of the refrigerator and allow it to come up to room temperature.
2.Rub your steak liberally with olive oil, salt, and pepper about 20 minutes before cooking. This is a big cut of meat, so don’t be afraid to be generous with the seasoning.
3.Preheat your oven to 425 - 450 degrees.
4.This is the perfect time to make your chimichurri sauce. If you want to save time, you can also make this the night before.
5.To make the sauce, cut the parsley very finely and add it to a bowl. Dice the red peppers and mince the garlic and add these to the bowl. Add the rest of the ingredients and give everything a good mix. Put in the refrigerator to let all of those wonderful, piquant flavors mingle while you cook your steak.
6.You’ll need a large, heavy-gauge pan for your steak. If you don’t have one, a large skillet will also be fine. You can also use a hot grill if you prefer. You don’t need to add any oil to the pan as the olive oil on the steak is sufficient. Once the pan or skillet is very hot, add the steak and get ready for the sizzle.
7.Let your steak cook for one minute on each side to seal in those delicious flavors. Cook for a further 3 minutes on each side for medium-rare.
8.Once the steak is cooked on the outside, it’s time to put it in the oven and let that wonderful marbling do its work. Cook the steak for 6-10 minutes. Some steaks may take longer depending on their size. We recommend using a meat thermometer to check thicker steaks during cooking. For a medium steak, you will be looking for a temperature of around 125 degrees.
9.Remove the steak from the oven and leave to rest for a few minutes. Slice into 1" slices and serve with the chimichurri sauce.