Bone in Ribeye - for sharing - aim for about 1.5 - 2kg and 2.5 - 3 inch thick
Freshly ground black pepper
For the Chimichurri Sauce:
1 teaspoon kosher / sea salt
4 garlic cloves - minced
1 shallot - finely chopped
½ cup fresh coriander
1 red jalapeno - finely chopped
¼ cup fresh flat leaf parsley - finely chopped
2 tablespoons oregano - finely chopped
¾ cup extra virgin olive oil
½ cup red wine vinegar
½ teaspoon freshly ground black pepper
Time: 1 hour
Allow the steak to stand at room temperature for about 30 minutes. Season generously with sea salt.
Set up the BBQ for high direct and indirect heat. Load both baskets with lump wood charcoal on one side of the grill, leaving the other side free from charcoal (if you don't have this, normal charcoal will do).
Sear the steak over the direct heat for 2 - 3 minutes each side. Close the lid whilst searing.
Remove the Potato Rosti from the packaging and place on a foil tray. Cook for 10 - 15 minutes, turning once.
Move the steak across to the indirect heat and continue to cook with the lid closed until the internal temperature reaches 55°C for medium rare or 57°C for medium.
Remove the steak and allow it to rest for 5 minutes. Season on both sides with freshly ground black pepper.
While the steak is resting, make the Chimichurri Sauce. Combine all the sauce ingredients in a bowl and whisk with a fork. Taste and add more salt if required.
Slice the steak along the bone, and the slice across, into ½ inch strips. Season with sea salt if required and serve - drizzle with the Chimichurri sauce and plate the Potato Rosti.
This is the perfect BBQ steak recipe to share with family & friends!