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Longhorn Steakhouse Chimichurri Outlaw Ribeye Recipe
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Longhorn Steakhouse Chimichurri Outlaw Ribeye Recipe

From the chefs at LongHorn Steakhouse, Sliced Outlaw Ribeye with Chimichurri Sauce will elevate your grilling game.
Prep Time20 minutes
Active Time20 minutes
Total Time40 minutes
Course: Grilling Recipe, Main Course, Outdoor Cooking, Party Recipe, Tailgating Recipe
Cuisine: American
Keyword: Longhorn Steakhouse

Ingredients

  • Three 16 -18-ounces Bone-In Ribeye Steaks
  • Salt and freshly ground Black Pepper to taste
  • Garlic Powder to taste
  • Onion Powder to taste
  • 1 cup Chimichurri Sauce (Recipe Below)

Instructions

  • Prepare the Chimichurri Sauce, according to the recipe below, at least 3 hours before starting the grill. Allow sauce to come up to room temperature before using.
  • Heat grill to 450 to 500°F. Clean grates with wire brush.
  • Season bone-in ribeyes with salt, pepper, garlic powder and onion powder. Let sit for a couple of minutes to allow seasonings to penetrate the meat.
  • Oil grill grates with an oil-soaked towel or use spray oil.
  • Place ribeyes on hot grill and cook on each side for about 3 - 4 minutes, giving it a 1/4 turn in between to create diamond marks.
  • Once steaks are cooked to desired temperature, remove from grill and allow them to rest for about 3 minutes before carving.
  • Using a sharp knife, slice ribeye into 1/4-inch thick slices and place on a platter.
  • Spoon the chimichurri sauce over the sliced steak and enjoy.

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