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  • Chimichurri Smoked Rib-Eyes
 
  • Chimichurri Smoked Rib-Eyes
 

ChimichurriSmoked Rib-Eyes

Chimichurri Smoked Rib-Eyes
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0.00Chimichurri Smoked Rib-Eyes
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  • Difficulty3/5
  • Prep time15 mins
  • Cook time75 mins
  • Serves2 - 4
  • HardwoodHickory

The secret is in the sauce; this Argentinian chimichurri adds another delicious layer of flavor to this beefy seared steak.

Ingredients

Rib-Eyes:

  • 2 Rib-Eyes Steaks

Chimichurri:

  • 1 cup Italian Parsley, packed
  • 1/2 cup Olive Oil
  • 2 Tbsp. Red Wine Vinegar
  • 3-4 cloves Garlic, peeled
  • 1/2 Crushed Red Pepper
  • 1/2 tsp. Cumin
  • 1 tsp. Salt
  • 1/4 tsp. Black Pepper, freshly cracked

Rib-Eyes:

  • 2 Rib-Eyes Steaks

Chimichurri:

  • 1 cup Italian Parsley, packed
  • 1/2 cup Olive Oil
  • 2 Tbsp. Red Wine Vinegar
  • 3-4 cloves Garlic, peeled
  • 1/2 Crushed Red Pepper
  • 1/2 tsp. Cumin
  • 1 tsp. Salt
  • 1/4 tsp. Black Pepper, freshly cracked

Preparation

When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes).

Season the rib-eyes generously on both sides with Prime Rib Rub. Place the steaks on the grill grate and smoke for 1 hour.

After the steaks have smoked for an hour, momentarily remove the steaks to a platter and set the temperature of your Traeger to 450 degrees F and preheat.

Once the Traeger has preheated put the steaks on the hot grill grates to achieve a good sear.

Flip the steaks once and allow them to cook for about 6 to 8 minutes per side, or until done to your liking (135 degrees F for medium-rare).

Make the chimichurri by blending together chimichurri ingredients. Season it to your liking, adding more salt or red pepper flakes to taste.

Transfer the steaks to a platter. Let the meat rest for 3 minutes before serving. Top the rib-eyes with some chimichurri. Enjoy!

  • Difficulty3/5
  • Prep time15 mins
  • Cook time75 mins
  • Serves2 - 4
  • HardwoodHickory

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