ChefXi OfficialA thick-cut, bone-in ribeye slow-smoked over hickory and finished with a high-heat sear, served alongside a vibrant, hand-chopped Argentine-style herb sauce.
Pat the steaks dry with paper towels. Combine salt, pepper, and garlic powder in a small bowl and season the steaks generously on all sides, including the edges. Let sit at room temperature for 45 minutes.
Salt acts as a dry brine, drawing moisture out and then reabsorbing it to season the meat deeply.
In a medium bowl, whisk together the chopped parsley, minced garlic, oregano, red pepper flakes, red wine vinegar, lemon juice, and olive oil. Season with a pinch of salt. Let the flavors meld at room temperature while you cook the steak.
Never use a food processor for chimichurri; the hand-chopped texture is essential for the soulful, rustic feel of the dish.
Preheat your smoker or grill to 225°F (107°C) using hickory or oak wood for a clean, classic smoke profile.
Place the steaks on the grill grates away from direct heat. Close the lid and smoke until the internal temperature reaches 115°F (46°C) for medium-rare.
Use an instant-read thermometer. Precision is the difference between a meal and a masterpiece.
Remove the steaks from the grill and tent loosely with foil. Increase the grill heat to its maximum setting (at least 500°F/260°C) or prepare a cast-iron skillet over high heat.
Sear the steaks for 1-2 minutes per side until a deep, mahogany crust forms. Don't forget to sear the fat cap on the side.
The Maillard reaction here is the 'ink' on our plate—make it bold.
Let the steaks rest for 10 minutes before slicing against the grain. Serve with a generous spoonful of the chimichurri over the top.
The key to this dish is the 'reverse sear' on the grill. By smoking the steak slowly first, we allow the smoke to penetrate the fibers of the meat without overcooking the center. The chimichurri provides a bright, acidic counterpoint to the deep, earthy richness of the beef. Respect the lineage of the Gaucho tradition while embracing the smoky essence of the American backyard.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.