Skip to main content
All New Orders Will be Delivered After Jan 6. Send a gift card!
877.236.9183  |  Customer Support  |  Order Tracking  |  My Account  |     Login
A Chef's Marketplace of Ingredients,
Fine Foods & Gourmet Gifts
0 ITEMS, $0.00 Review Your Order CHECKOUT
Gifts
Collections
Blog
Recipes
SALE
All New Orders Will be Delivered After Jan 6.
Gourmet Food WorldRecipesGrilling RecipesGrilled Boneless Ribeye With Chimichurri Recipe
Grilled Boneless Ribeye With Chimichurri Recipe

Grilled Boneless Ribeye With Chimichurri Recipe

by Gourmet Food World
View all reviews
A juicy ribeye steak is what grilling dreams are made of, so how about grilling the whole thing? 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:
Cook Time:
Total Time:
Yield: 8 servings

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 water
  • ½ tbsp. kosher salt
  • 1 garlic clove, finely chopped
  • 2 tbsp. fresh oregano, chopped
  • 1 tsp. red pepper flakes
  • 3 tbsp. chopped parsley
  • 2 tbsp. red wine vinegar
  • 1/3 cups olive oil

For the Herb Brush
  • 4 sprigs Fresh parsley
  • 4 sprigs Fresh rosemary
  • 4 sprigs Fresh thyme

Directions
  1. Mix the chimichurri ingredients and heat over low heat, mixing to combine. Cool and refrigerate, covered.
  2. Remove excess fat and silverskin from rib eye.
  3. Sprinkle coarse or kosher salt on both sides of meat.
  4. Tie the sprigs of fresh herbs together with string, making a “brush”.
  5. 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.
  6. 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.
  7. Transfer to a cutting board, and cover with foil. Rest for 5 minutes, then slice against the grain.

Recipe Reviews

0 out of 5 stars rating(0.00)0 ratings Log in to rate this item.There are currently no ratings for this item. Be the first to rate this item.

Recipe Questions And Answers

Q: Do you grill lid up or down, what temp to shoot for if lid down. What would grill time be for a 7 bone in Roast
A: The grill lid should be up. Roasts will fare better if they are braised or roasted since they’re pretty tough and need long cooking times. If you prefer to grill a bone in roast you need to make sure that the grill can accommodate its size, as the grill area needs to be at least twice the size of the roast. The grilling process is going to take about 15 to 20 minutes per pound depending on the level of doneness you are aiming for and your particular grill.