The Grill Room & Bar Recipe
Make The Grill Room & Bar Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Grilled Ribeye Steak
Charred Brussels & Shallots
Herb Chimichurri (optional)
Method
Grilled Ribeye Steak
- 1
Bring steak to room temperature
Remove the ribeyes from the refrigerator 45–60 minutes before cooking. Pat dry thoroughly with paper towels to remove surface moisture (this promotes a good sear).
- 2
Season
Rub each steak lightly with 1 tablespoon olive oil. Generously season both sides and the edges with kosher salt (about 1 tablespoon per steak total) and 1 teaspoon coarsely ground black pepper per side. Press the seasoning into the meat so it adheres.
- 3
- 4
Sear and cook
Place steaks over the hottest part of the grill to sear for 3–4 minutes without moving, until a deep brown crust forms. Flip and sear the other side for 3–4 minutes. For medium-rare target an internal temperature of 125–128°F (52–53°C) because residual heat will carry it higher during resting; adjust time for thickness and desired doneness.
- 5
Finish with butter and aromatics
During the last 1–2 minutes of grilling, place 1–1.5 tablespoons unsalted butter on each steak along with 2 crushed garlic cloves and 2 thyme sprigs per steak (set on top so they melt into the meat). If your grill has a cooler zone, move steaks there to gently finish while the butter melts.
- 6
Rest
Transfer steaks to a cutting board and loosely tent with foil. Rest for 8–10 minutes to let juices redistribute. Spoon any melted butter and aromatics over the steaks before slicing.
Charred Brussels & Shallots
- 7
Prep vegetables
Trim the stem ends off the Brussels sprouts and cut them in half through the core so flat sides are exposed. Halve the shallots lengthwise, keeping the root end intact to hold layers together.
- 8
- 9
Grill or pan-char
Place veggies cut-side down on the preheated grill alongside the steaks (or use a cast-iron skillet over high heat). Cook without moving for 4–6 minutes until deeply charred on the flat sides, then flip and cook another 3–4 minutes until tender and slightly caramelized. Thicker sprouts may need a couple extra minutes.
- 10
Finish and glaze
Remove from heat and immediately drizzle with 1 tablespoon balsamic vinegar and 1 teaspoon honey. Toss gently to coat; adjust seasoning with a pinch more salt if needed.
Herb Chimichurri (optional)
- 11
Make chimichurri
Finely chop parsley, cilantro, oregano (or measure dried), and garlic, or pulse briefly in a food processor until roughly combined — do not purée. Combine herbs and garlic with 2 teaspoons red wine vinegar, 1/4 cup extra-virgin olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Stir to emulsify and taste — adjust salt, vinegar, or oil as desired.
- 12
Serve
Spoon chimichurri over sliced steak or serve alongside as a bright, acidic condiment. It can be made a few hours ahead and stored refrigerated (bring to room temperature before serving).