T-bone with Argentinian Chimichurri

Substitute T-bone steaks with ribeye on the bone.



    1. To make the chimichurri mix all the ingredients together in a bowl and adjust the seasoning to taste. The roughly chopped parsley adds a lovely texture.
    2. Rub the beef in olive oil and season generously with salt and freshly ground black pepper.
    3. Grill the T-bone steaks on a hot fire or griddle pan. Start by rendering the fat on the side of the steak, cook until caramelised and then stand the T-bone upright onto the bone to lightly charr.
    4. Turn to cook on both sides of the steak to your preferred doneness; depending on the thickness of the steak, it will take approximately 5 to 7 minutes on each side for medium-rare which is recommended.
    5. Leave the meat to rest for half its cooking time.
    6. Slice the T-bone steak and serve with the chunky chilli chimichurri and sides of your choice. We recommend an avocado salad and charred peppers as accompaniments.
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