The Final Round Ribeye

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Thick-cut ribeye, coated in a bold garlic and fennel rub, reverse-seared to perfection, and finished with a vibrant herb-forward chimichurri. Clean, balanced, and built to anchor the plate.

Ingredients

Ribeye & Rub:

• 2–4 bone-in ribeye steaks (1.25–1.5" thick)
• 4–6 garlic cloves, roughly chopped
• 1 tsp black peppercorns
• ½ tsp fennel seed
• 1 tbsp kosher salt
• ¼ cup olive oil

Chimichurri:

• 1 cup parsley, finely chopped
• ½ cup cilantro, finely chopped
• 1 tbsp oregano, finely chopped
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• ¾ cup olive oil
• ¼ cup champagne vinegar
• 2 tsp kosher salt
• ½ tsp red pepper flakes

Rub Instructions

1. Toast the peppercorns and fennel seed in a dry skillet over medium heat for 1–2 minutes until fragrant.
2. Cool slightly, then grind with garlic into a coarse paste using a mortar & pestle or food processor.
3. Stir in olive oil and kosher salt.
4. Rub generously over steaks and let rest at room temperature for 30–60 minutes.

Chimichurri Instructions

1. In a bowl, combine parsley, cilantro, oregano, shallot, garlic, salt, and red pepper flakes.
2. Add vinegar and let sit 5–10 minutes to mellow the shallot.
3. Stir in olive oil and mix to a loose, spoonable consistency.
4. Let sit at room temp for 15–20 minutes for flavor to develop.

Ribeye Cooking Instructions

1. Preheat your smoker or oven to 225°F.
2. Cook steaks until internal temp reaches 115°F for medium-rare.
3. Remove and sear over high heat (grill or cast iron) for 1–2 minutes per side to form a crust.
4. Let steaks rest 10 minutes before slicing across the grain.
5. Serve sliced with chimichurri spooned over the top or on the side.

Chef Paddy’s Tips

• Toast Your Spices: Toasting the fennel and peppercorns first draws out their natural oils—don’t skip it.
• Let the Rub Rest: The longer the rub sits on the meat before cooking, the deeper the flavor. Aim for 30–60 minutes.
• Don’t Skip the Rest: Let your steak rest after searing. It locks in the juices for maximum flavor in every bite.
• Make the Chimichurri Early: Give it 20 minutes minimum at room temp. That’s how the flavors come alive.
• Slice Across the Grain: For tender bites every time, always slice against the grain. Thick, confident slices hit different.

Let’s cook with heart and hustle.