Ingredients
R
Ribeye Steaks
Y
1 Yellow Onion
S
Sliced Sourdough
S
Smoked cheddar
P
Parsley
G
Garlic clove
R
Red onion
O
Olive oil
S
Salt
P
Pepper
H
Holy Garlic Seasoning (Optional)
B
Butter
W
Worcestershire sauce
Directions
1
CHIMICHURRI: 1 cup fresh parsley, finely chopped. 3 garlic cloves, minced. Red onion, diced. 1/3 cup olive oil. Salt and pepper to taste. Combine and let rest while cooking. The sauce develops character as it sits.
P
Parsley
G
Garlic clove
R
Red onion
O
Olive oil
S
Salt
P
Pepper
2
Remove ribeyes from refrigerator 45 minutes before cooking. Season generously with salt, pepper, and Holy Garlic if using. Room temperature meat ensures proper searing.
R
Ribeye Steaks
S
Salt
P
Pepper
H
Holy Garlic Seasoning (Optional)
3
Preheat Blackstone to high heat. Sear steak 4-5 minutes on first side, undisturbed. 5-7 minutes second side for medium. Allow to rest for 5-10 minutes before slicing.
R
Ribeye Steaks
4
Slice onions and add to griddle. Caramelize in steak juices along with generous splashes of worcestershire sauce.
Y
1 Yellow Onion
W
Worcestershire sauce
5
Add sourdough slices to buttered griddle and melt grated smoked cheddar on top
S
Sliced Sourdough
B
Butter
6
Assemble sandwiches with steak slices, onions, and generous drizzles of the chimichurri sauce. Enjoy!
