Grilled Chimichurri Ribeye Cap with Fresh Chimichurri Butter | Wild Fork
Easy
Prep Time 10 MinCook Time 20 MinServings 2-3
The most prized cut of the ribeye, grilled to a perfect crust and finished with a melting pat of fresh chimichurri butter. Rich, marbled, and made for a special dinner.
INGREDIENTS
2 tbsp butter, softened
1 tbsp fresh chimichurri sauce (for the butter)
Maldon salt
LET'S GET COOKING!
1) Bring steak to room temperature, 10 minutes.
2) Preheat grill or cast iron to high heat.
3) Mix softened butter with fresh chimichurri sauce; set aside.
4) Sear steak 6-8 minutes per side for medium-rare (internal temp 130-135°F)
5) Rest 5 minutes, then slice against the grain into thick slices.
6) Top with chimichurri butter while hot and finish with Maldon salt.