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Prep time
2 hours
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Cook time
10 minutes
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Serves
1 to 2
Test Kitchen Notes
"The smoky flavor from the Lagavulin 16-Year pairs so magically well with a dry-aged rib eye—it cuts the fat and then you have that char creeping in from the chimichurri. This is just such a perfect plate of food: peaty, salty, sweet... It's like getting a hug from a campfire without having to start the fire." —Chef Hugh Mangum, Pitmaster
This recipe is shared in partnership with Lagavulin, and is paired with their 16-Year-Old Single Malt Scotch Whisky—order a bottle via Drizly here. —The Editors
Watch This Recipe
Grilled Rib Eye With Charred Chimichurri From Hugh Mangum
Ingredients
- For the grilled rib eye:
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1
dry-aged rib eye steak (about 1½ to 2 pounds, and approximately 1 ½-inch thick)
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Maldon sea salt
- For the charred chimichurri:
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2-3
scallions
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7-8
cloves garlic, peeled
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1
shallot, halved
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1-2
serrano or jalapeño chile peppers, whole
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Kosher salt, to taste
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1 bunch
fresh cilantro
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1 bunch
fresh parsley
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1/2 cup
extra-virgin olive oil
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Water, as needed
Directions
- For the grilled rib eye:
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Take the steak out of the refrigerator and let it sit at room temperature for about 2 hours before you plan to cook (you can take it out as early as 4 hours, but not longer).
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Prepare your grill for direct cooking over high heat. While the grill is getting hot, generously season the steak with the sea salt.
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Once your grill is ready, place the steak on the grill and let cook (don’t move the steak around) for about 4 to 5 minutes, or until you have visible grill marks and a crust. Then flip the steak and cook for an additional few minutes without moving it around.
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Most importantly: Don’t cut the steak to check its doneness. If using a thermometer (I love the Thermoworks ThermoPop model), you’re looking for a temperature between 120 to 125°F when the steak comes off the grill. This will allow a fully rested steak to carry over to 130 to 135°F, which will give you a perfect medium rare.
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Take the steak off the grill once the desired temperature is reached and allow to rest for 10 to 20 minutes before cutting. Once the steak is fully rested, cut the steak against the grain in slices and serve with the charred chimichurri alongside or dolloped on top of the sliced steak.
- For the charred chimichurri:
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Trim the ends of the scallions and slice into 2-inch lengths. In a dry pan set over medium-high heat, blister the sliced scallions, garlic cloves, shallots, and chile peppers until charred and softened, about 5 to 10 minutes.
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Let cool to room temperature, then remove the stems from the chile peppers and peel the skin off the shallots. Add the scallions, garlic, shallots, and chile peppers, plus a generous pinch of kosher salt, to a food processor and blend to combine.
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Add the cilantro and parsley to the food processor, and blend to combine while slowly adding the extra-virgin olive oil. Once completely incorporated, check the consistency and taste for seasoning (add another pinch or two of salt, if necessary). If you like a thinner consistency, add 1 tablespoon of water at a time until the desired consistency is reached. Check the seasoning one last time and serve.
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