Grilled Ribeye with Spring Chimichurri Sauce

Recipe & Photos by Barebones Staff

  Grilled Ribeye with Spring Chimichurri Sauce

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This recipe is perfect on one of those first few warmer days of spring when you're craving something green, vibrant, and citrusy AND want to get the grill out in the backyard. The juicy and flavorful ribeye from Porter Road is first marinated in a mouth-watering Chimichurri sauce featuring ramps, cilantro, parsley, and peppers. Then, it's grilled to perfection and slathered with extra sauce for locked in flavor. This recipe is easy and you can swap additional green ingredients (like Nettle or green onions) based on what’s growing locally.

So, grab your Cowboy Grill & Chef knife, and get cooking.



How to Make
Grilled Ribeye with Spring Chimichurri Sauce

Servings: 2-4 (depending on ribeye size) |  Prep Time: 30 min + 3 hours if marinating | Cook Time: 20-30 min | Total Time: 1 hour



  • 3-7 ramps, finely chopped (can sub for green onions)
  • 1 Fresno pepper or green jalapeño, finely chopped
  • 3-4 garlic cloves, thinly sliced or finely chopped
  • ½ cup red wine vinegar
  • 1 teaspoon kosher salt, plus more
  • ½ cup finely chopped cilantro (can sub nettles if you have access to spring foraging)
  • ¼ cup finely chopped flat-leaf parsley
  • ¾ cup extra-virgin olive oil
  • 2 ribeye from Porter Road


      • Outdoor grill or stovetop
      • 1 large skillet if cooking stovetop
      • 1 large mixing bowl (to marinate steaks)
      • 1 regular bowl (for chimichurri mixing and serving)
      • 1 large spoon
      • 1 large cutting board
      • Chef knife
      • 1 large plate for serving


        1. Combine ramps, pepper, garlic, vinegar, and one teaspoon salt in a medium bowl. Let sit for 10 minutes. Stir in chopped cilantro and parsley. Using a fork, whisk in oil.
        2. Optional step if marinating: Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill for at least 3 hours or up to overnight. Remove meat from the marinade.
        3. Pat dry ribeye and lightly season both sides with fresh cracked pepper and sea salt. Place directly on the grill or skillet and flip once the underside has gotten a light crisp.
        4. Remove ribeye from the grill when the internal temp has reached at least 130°F. Let rest for 5-10 min then slice 1/2 inch thick pieces. Spoon chimichurri over grilled meat and serve. 


        - Enjoy! -



        By sourcing from pastures in Kentucky and Tennessee, and dry aging and hand-cutting it at their own facilities, Porter Road has set a new standard for meat. After years of serving their local community, Porter Road now delivers nationwide. Once you taste the difference, you’ll never go back.

        Learn more about Porter Road.


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