Restaurants›MARKED Restaurant›Bone-in Ribeye Recipe

Bone-in Ribeye Recipe

Inspired by MARKED Restaurant
Time1h
Serves2

dry-aged 28oz canadian prime + beefsteak tomato + pistachio chimichurri

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef

Vegetable

Chimichurri Sauce

Method

Preparing the Chimichurri

1

Make the Pistachio Chimichurri

In a food processor, combine pistachios, parsley, garlic, red wine vinegar, and olive oil. Blend until smooth, then stir in red pepper flakes, salt, and black pepper to taste.

Cooking the Ribeye

2

Season the Steak

Generously season the bone-in ribeye steak with salt and black pepper on both sides. Let it sit at room temperature for about 30 minutes.

3

Grill the Steak

Preheat the grill to high heat. Place the steak on the grill and cook for about 5-6 minutes on each side for medium-rare, or until it reaches your desired doneness.

4

Rest the Steak

Once cooked, remove the steak from the grill and let it rest for 10 minutes before slicing.

Serving

5

Plate and Serve

Slice the ribeye steak and serve with thick slices of beefsteak tomato on the side. Drizzle the pistachio chimichurri over the steak and tomatoes before serving.