Wet-aged Ribeye develops exceptional depth when exposed to aggressive live-fire heat. The rendered marbling builds a deeply caramelized crust while the herb-forward chimichurri and charred scallions cut through the richness with bright California-style freshness.

Ingredient List

• 2 Boneless Ribeye steaks (1.5 inches thick, wet-aged 27 days)
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp avocado oil

Chimichurri

• 1 cup parsley, finely chopped
• 2 tbsp oregano, finely chopped
• 3 garlic cloves, grated
• 1 shallot, finely minced
• 1 tsp red pepper flakes
• 2 tbsp red wine vinegar
• 1/2 cup olive oil
• Kosher salt to taste

Charred Scallions

• 1 bunch scallions
• 1 tsp avocado oil
• Pinch of kosher salt

Process

1. Remove Ribeyes from refrigeration 30–45 minutes before cooking and pat completely dry.
2. Season generously on all sides with kosher salt and black pepper.
3. Preheat grill to high heat (500–650°F).
4. Toss scallions with avocado oil and salt. Grill 1–2 minutes until lightly charred and softened. Set aside.
5. Combine all chimichurri ingredients in a bowl and season to taste.
6. Place Ribeyes directly over high heat and sear 2–3 minutes per side until a deep crust forms.
7. Move steaks to indirect heat if needed and continue cooking until internal temperature reaches 130–135°F for medium-rare.
8. Rest steaks 5–10 minutes before slicing.
9. Serve with charred scallions and spoon chimichurri over the top.