Reverse-sear Chimichurri Rib-eye

Serves 2
70 minutes


-AXEL Provisions Chimichurri (Traditional or Verde)

-2lbs Rib-eye, if possible ask for Tomahawk Rib-eye

-2 Steams of Rosemary

-2 Cloves of Garlic

-1/3 stick of Butter


-Grill or Skillet

-Stove top


-Cooking oil

-Salt (coarse) & Pepper

-Cooking thermometer



1) Remove meat from fridge. Allow time for steak to reach room temperature.

2) Turn on oven to 275F. Salt Rib-eye, coarse salt, on both sides.

3) Once oven is ready, place Rib-eye in oven directly on rack. Add foil beneath for leakage. Leave Rib-eye in oven for about 45-55 minutes. Monitor the internal temperature. Please note that the steak will continue to cook in the next steps.

For Medium Rare- remove at 120F

For Medium- remove at 125F.

4) Once desired temperature is reached, remove steak and let rest for 5 minutes. Meanwhile, place skillet on stovetop over high-heat.

5) CAUTION: Once Rib-eye is rested and skillet is hot, cut the butter in two pieces, place in skillet, add 2 garlic cloves, and stir butter with rosemary until butter in almost melted.

6) CAUTION: Gently place Rib-eye on skillet, no more than 2-3 minutes on each side. Don’t forget to sear the edges of the Rib-eye as well.

7) Once all sides are seared, remove steak and let sit for 5 minutes. Add pepper to taste.

8) Add Chimichurri flavor of your choice.

9) Serve and EnjoyYourself :)

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