Bone-in Ribeye Steak with chimichurri sauce

[Prof.]

Not near my house there's a butcher who has the dry aging beef ribeye and I took a quite fat , thick, dark and aged .. the exact opposite of the one that would take the average housewife !

ingredients:
Ribeye 2.5 lb 1.5 inch
salt

Chimichurri sauce :
1 clove garlic
1 bunch parsley
1 bunch basil
1 bunch cilantro (I used the seeds)
1 cup extra- virgin olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp hot sauce

I prepared the sauce in a blender add all ingredients except half of the oil that I added gradually until desired consistency .. mine was quite hard and not liquid !
As per the manual I salted the meat for 1 hour and a half before , I rinsed under cold water , dried and put in the WGA indirect 230/266F for 55 minutes until you get to 104 * F. Then I did the searing in the WSJ for 4 minutes per side .. before I spread a thin layer of oil on both sides! Reached 50 * I removed the meat and put to rest on cutting board with olive oil, garlic , thyme, rosemary , pepper and marjoram , I boned the ribeye and at that time the scents I have wrapped .. herbs and meat emanated from intoxicating aromas that almost ate the whole piece like a caveman but I managed to restrain myself and Serve in a manner worthy ! The result was amazing .. the meat was soft , incredibly juicy and the indescribable flavor , I think in my part of any restaurant serves meat .. so we are left with the desire ! what do you think ?

[Prof.]

[Prof.]

[Weber MD]

Mouth watering.

[Prof.]

Thank you my friend, the steaks cooked with this method are really special!

[Golly]

Nice one prof

Where did you get the C I grates?

PS love the REAL  tape measure none of that foreign shit on it

[Prof.]

Hello my friend, I have both the CI for the wga and the wsj .. I got them at amazon.com! Just search for "cast iron craycort" and i'll fid, for the wsj I also took the grill closed. for europe .. if I'm not mistaken sent them from England. if you need I'll send you the link to purchase via email. Let me know ..

[Prof.]

[MINIgrillin]

Well played Sir. I like your style.

[Prof.]

MINIgrillin thank you very much! This is a great way to get a steak almost perfect!

[Weber MD]

Those grills are looking good, Prof.

[Prof.]

Thanks Weber MD...😜!

[HankB]

That ribeye looks great! It's one of my favorites - just had some last week.

[Prof.]

thank you, as well as being beautiful was also great .. for me remains the favorite cut of steak