Cowboy Ribeye Steak with Chimichurri Sauce
Servings: 4 people
This Grilled Cowboy Ribeye Steak with Chimichurri Sauce is about as good as it comes. The ancho rub brings the steaks to life, and the sauce is vibrant and compliments the steak perfectly.
Ancho Chile Rub
- 2 tbsp ancho chile powder
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 1 tbsp coarse sea salt
- 1 tbsp ground black pepper
- 2 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp sugar
- Chimichurri sauce, for garnish
- 4 1 to 1 1/2-inc ribeye steaks bone-in (12- 14 oz each)
- 2 cups Best Chimichurri Sauce
Let steaks sit at room temp for 1 hour.
Make the Best Chimichurri Sauce and set aside.
Mix together the rub ingredients in small bowl.
Sprinkle rub over the steaks, pressing with your fingers to adhere to the meat. Let sit for another 15 minutes.
Heat grill to medium-high, direct heat.
Grill steaks, about 6 minutes per side. Use an instant-read thermometer: 130°F for medium-rare and 140°F of for medium.
Let steaks rest for about 5 minutes.