Reverse Seared Argentinian Ribeye with Chimichurri Sauce

1. 1

   Finely mince the Italian flat leaf parsley and fresh oregano. Dice the jalapeno or Fresno pepper and finely chop the garlic.

2. 2

   Mix all the chimichurri ingredients together in a small bowl. Cover and leave at room temperature for a minimum of 4 hours, or keep overnight.

3. 3

   Coat both sides of the ribeye roast liberally with the coarse sea salt. Allow it to sit at room temperature for 1-2 hours, or cover with plastic wrap and store in the fridge overnight.

4. 4

   Bring your grill or smoker to 225°F to 275°F (107°C to 135°C). Position the ribeye roast fat side down to begin cooking. Cook until the internal temperature is approximately 15 degrees below your preferred final doneness. If you want medium rare, cook until it reaches 123°F (51°C).

5. 5

   Take the ribeye roast off the heat and set up your equipment for high heat. Cut the meat into single steaks. Sear them over high heat for 1-2 minutes on each side.

6. 6

   Take the meat off the heat and let it rest for 5 minutes. Serve with the chimichurri sauce.

Recipe by Carne Diem on Pinterest. See the original for their notes and tips.