This recipe for a whole grilled ribeye roast is perfect for large crowds, and it almost makes itself! Serve with a seasoned Argentine chimichurri dressing, a flavorful mix of olive oil, garlic and spices that complements the rich flavor of the beef.
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
Yield: 8 servings
Serve with a seasoned Argentine chimichurri dressing, a flavorful mix of olive oil, garlic and spices that complements the rich flavor of the beef.
Grilled Boneless Ribeye With Chimichurri Recipe Instructions
For the Meat
1 boneless Rib-Eye, about 4 lbs.Kosher salt, 1 cup
For the Chimichurri
2/3 cups hot water½ tbsp. kosher salt1 garlic clove, finely chopped2 tbsp. fresh oregano, chopped1 tsp. red pepper flakes3 tbsp. chopped parsley2 tbsp. red wine vinegar1/3 cups olive oil
For the Herb Brush
4 sprigs Fresh parsley4 sprigs Fresh rosemary4 sprigs Fresh thyme
Mix the chimichurri ingredients and heat over low heat, mixing to combine. Cool and refrigerate, covered. Remove excess fat and silverskin from rib eye.Sprinkle coarse or kosher salt on both sides of meat.Tie the sprigs of fresh herbs together with string, making a “brush”.Use a two-zone grilling system, with the high heat on one side and less coals (less heat) on the other side of the grill.Sear on both sides, about 2-3 minutes each side. Place fat side down over the hottest part of the grill. Grill 25 minutes, then move to the lower heat side and continue grilling for another 20 minutes.
Use the herb brush to brush the chimichurri over the meat and go on grilling over low heat for another 20 minutes. Flip the meat, brush with the chimichurri sauce again, and continue to grill until medium-rare or well done, another 20 minutes or so.Transfer to a cutting board, and cover with foil. Rest for 5 minutes, then slice against the grain.