Using a reverse sear is the best way to cook steaks, especially if cooking for a group. These Reverse Seared Argentinian Ribeyes with a fresh made Chimichurri Sauce are the ultimate South American dish for meat lovers.
Finely chop the parsley and oregano. Dice the jalapenos and mince the garlic.
In a small bowl, combine all of the chimichurri ingredients. Let set, covered, at room temperature for at least 4 hours or overnight.
Reverse Seared Ribeye
Generously season the top and bottom of the ribeye roast with the coarse salt. Let set at room temp for 1-2 hours, or cover with plastic wrap and rest in the refrigerator overnight.
Heat your grill or smoker to 225-275 degrees. Begin cooking the ribeye roast, fat side down. Cook to an internal temperature of about 15 degrees below your desired finishing temp. For a medium rare, cook to 123 degrees.
Remove the ribeye roast from the grill or smoker and prepare to cook over high heat. Slice the ribeye roast into individual steaks. Sear the steaks over high heat for 1-2 minutes per side.
Remove from heat and rest for about 5 minutes. Serve with the chimichurri sauce.