This ribeye is juicy, flavorful, and easy-to-prepare. And with a garlicky, herby chimichurri sauce, it’s downright heavenly.
Servings: 20
Prep: 10 hours
Total: 14 hours
Ingredients:
for the chimichurri sauce:
– 1-quart parsley, chopped
– 8 cannabis fan leaves, finely chopped
– 1/3–1/2 cup fresh garlic, chopped
– 1 teaspoon red chili flakes
– 2 teaspoons dried oregano
– 1 tablespoon red wine vinegar
– 1 tablespoon salt
– 2 cups canola or other neutral oil
– 2 cups olive oil
for the ribeye:
– 2 bone-in ribeye steaks
– salt and pepper
– 2 tablespoons kief-infused butter (optional)
– 3/4 cup plus 3 tablespoons olive oil
Directions:
1. For the chimichurri sauce, mix parsley, cannabis leaves (if using), garlic, red chili flakes, oregano, red wine vinegar, salt, and oils in a large bowl.
2. Rub the steaks with a generous amount of salt and pepper. Let rest in the fridge uncovered for ten hours or overnight. Take out of the fridge two hours before cooking and allow you to come to room temp.
3. In a large cast-iron skillet over medium-high heat, warm the regular olive oil. Working with one ribeye at a time, cook, flipping once, until well browned and cooked to desired doneness. The timing will depend on the thickness of the steak; a steak 3/4-inch-thick will take 8 to 10 minutes for medium-rare, or 135F on an instant-read thermometer. Transfer ribeye to a cutting board and let rest for 10 minutes. Repeat with remaining steak.
4. Cut steaks against the grain into slices about 1/2-inch-thick and transfer to individual plates. Serve topped with infused butter, if desired, and accompanied by the chimichurri.
