Smoked Ribeye with Chimichurri Recipe
Cook Time 1 hr 25 min
Prep Time 15 min
Servings 2
INGREDIENTS

For the Ribeye:

1 thick ribeye steak

TRUFF White Truffle Oil (enough to lightly coat the ribeye)

Salt (to taste)

Cracked black pepper (to taste)


For the TRUFF Chimichurri:

1/2 cup finely chopped fresh coriander

1/2 cup finely chopped fresh Italian parsley

1 shallot, finely diced

4 cloves garlic, minced

1 red chilli, finely sliced

1 teaspoon salt

1/2 cup olive oil

1/4 cup TRUFF White Truffle Hot Sauce

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Smoked Ribeye with Chimichurri Recipe

Looking for the ultimate sauce for your next barbecue steak cook-up? This spicy TRUFF Chimichurri Sauce recipe is the ultimate crowd-pleaser!
Instructions:
  1. Apply a light layer of TRUFF White Truffle Oil to all sides of the ribeye steak, ensuring it is evenly coated.

  2. Season the ribeye generously with salt and cracked black pepper on all sides.
    Preheat your smoker or barbecue to 140°C.

  3. Place the ribeye in the smoker or barbecue and cook it using indirect heat for approximately 1 hour, or until the internal temperature reaches 52°C. Once cooked, remove the ribeye from the heat and let it rest for 10 minutes.

  4. Heat your grill or barbecue to high heat. Sear the ribeye for 1 minute on each side, creating a nice crust. Slice the ribeye into thick slices and plate it for serving.

  5. For the TRUFF Chimichurri: In a small bowl, combine the finely chopped coriander, Italian parsley, diced shallot, minced garlic, sliced red chilli, and salt.
    Add the olive oil and TRUFF White Truffle Hot Sauce to the bowl. Mix everything thoroughly until well combined. Set the chimichurri aside to serve as a topping for the ribeye.

  6. To Serve: Drizzle a generous amount of the TRUFF Chimichurri over the sliced ribeye before serving. Enjoy your flavour-packed ribeye with its aromatic, tangy Chimichurri!

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