Bone-in Ribeye Recipe

Inspired by MARKED Restaurant

Time1h

Serves2

dry-aged 28oz canadian prime + beefsteak tomato + pistachio chimichurri

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Frequently paired with

The best thing to pair and share with BONE-IN RIBEYE

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Seghesio Family, Zinfandel

fruity · full-bodied · rich

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Ingredients

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Beef

28 oz Bone-in Ribeye Steak

1 tsp Celtic sea salt

1 tsp black pepper

Vegetable

1 large Beefsteak Tomato

Chimichurri Sauce

1 cup Pistachios

1 cup Fresh parsley

3 cloves Garlic

3 tbs red wine vinegar

1 cup olive oil

1 tsp Red pepper flakes

to taste Celtic sea salt

to taste black pepper

Method

Preparing the Chimichurri

Make the Pistachio Chimichurri

In a food processor, combine pistachios, parsley, garlic, red wine vinegar, and olive oil. Blend until smooth, then stir in red pepper flakes, salt, and black pepper to taste.

Cooking the Ribeye

Season the Steak

Generously season the bone-in ribeye steak with salt and black pepper on both sides. Let it sit at room temperature for about 30 minutes.

Grill the Steak

Preheat the grill to high heat. Place the steak on the grill and cook for about 5-6 minutes on each side for medium-rare, or until it reaches your desired doneness.

Rest the Steak

Once cooked, remove the steak from the grill and let it rest for 10 minutes before slicing.

Serving

Plate and Serve

Slice the ribeye steak and serve with thick slices of beefsteak tomato on the side. Drizzle the pistachio chimichurri over the steak and tomatoes before serving.