Grilled Ribeye Marinated in Chimichurri with Lime Butter

Grilled Ribeye Marinated in Chimichurri with Lime Butter

SERVING: 6

Ten 1-inch rosemary sprigs

1/3 cup extra-virgin olive oil

kosher salt

Freshly ground black pepper

3 1-pound boneless rib-eye steaks

6 ounces of traditional chimichurri

5 ounces of salted butter

zest of 5 fresh limes

Whip the butter with the lime zest and reserve in the cooler.

Brush the ribeyes with the chimichurri, the rosemary, salt and pepper, let them rest 

for 1h in the cooler and 20 minutes at room temperature.

light a grill or preheat a grill pan. Season the steaks with salt and black pepper and 

grill over high heat, turning once, until well-browned and medium-rare, 8 minutes. 

Transfer the steaks to a cutting board and let rest for 5 minute. Serve with a small 

scoop of cold lime butter