The Final Round Ribeye

Thick-cut ribeye, seasoned with bold, savory Shamrock Prime Steakhouse Blend , reverse-seared to perfection, and finished with a vibrant herb-forward chimichurri. Clean, balanced, and built to anchor the plate.

Ingredients

Ribeye:

• 2–4 bone-in ribeye steaks (1.25–1.5" thick)
• 1–2 tbsp Shamrock Prime Steakhouse Blend
• 1–2 tbsp olive oil

Chimichurri:

• 1 cup parsley, finely chopped
• ½ cup cilantro, finely chopped
• 1 tbsp oregano, finely chopped
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• ¾ cup olive oil
• ¼ cup champagne vinegar
• 2 tsp kosher salt
• ½ tsp red pepper flakes

Chimichurri Instructions

1. In a bowl, combine parsley, cilantro, oregano, shallot, garlic, salt, and red pepper flakes.
2. Add vinegar and let sit 5–10 minutes to mellow the shallot.
3. Stir in olive oil and mix to a loose, spoonable consistency.
4. Let sit at room temp for 15–20 minutes for flavor to develop.

Ribeye Cooking Instructions

1. Pat steaks dry and coat lightly with olive oil.
2. Season generously with Shamrock Prime Steakhouse Blend on all sides.
3. Let steaks rest at room temperature for 30–45 minutes.
4. Preheat smoker or oven to 225°F.
5. Cook steaks until internal temp reaches 115°F for medium-rare.
6. Remove and sear over high heat (grill or cast iron) for 1–2 minutes per side to form a crust.
7. Let steaks rest 10 minutes before slicing across the grain.
8. Serve sliced with chimichurri spooned over the top or on the side.

Chef Paddy’s Tips

• Steakhouse Finish: Shamrock Prime Steakhouse Blend gives ribeye that bold, savory crust built for a proper steak night.
• Reverse Sear Wins: Low and slow first, then finish hot for the best crust and doneness control.
• Let It Rest: Resting keeps every bite juicy and balanced.
• Make Chimichurri Early: Give it at least 20 minutes for the flavors to come together.
• Slice Across the Grain: For tender, steakhouse-style bites every time.

Let’s cook with heart and hustle.