Cowboy Ribeye

1. Preheat half of your barbecue on high heat at least 45 minutes before using it. Leave the other half completely off.
2. Pat the ribeye dry with paper towels and then season liberally with salt on both sides. Then, let it sit for about 10 minutes. The salt will start to pull some of the moisture out of the steak which will intensify the flavor.
3. When your barbecue reaches around 400 degrees Fahrenheit it is time to start grilling.
4. Place your steak on the side of the barbecue that is off, close the lid, and leave it to slowly cook for 15 to 20 minutes, depending on the thickness and how well you like your steak cooked. Personally, I think these steaks benefit from being medium rare plus, which for a steak about 3 inches thick, should take about 18 minutes a side.
5. Flip the steak and cook for the same amount of time as you did the first side. This will ensure even cooking throughout the steak.
6. After the second side has finished cooking, it’s time to sear the steak. Don’t worry that the steak doesn’t have a lot of color after using the indirect method. The direct heat will take care of that.
7. Sear the steaks on the direct heat (the side of your grill that is on) for 2-3 minutes a side. The temperature of a medium rare steak is 120-125 degrees Fahrenheit, for medium 125-130 degrees Fahrenheit. I don’t like to puncture the meat with thermometers multiple times because all of the juices on the inside will pour out, which will leave you with a dryer piece of meat than desired. 
8. When your steak has reached your desired temperature, take it off the grill and let rest for 10 minutes, uncovered. This will let the meat relax after the long cooking time as well as redistribute the juices on the inside of the steak. (I recommend taking your steak off of the grill when the internal temperature is 5 degrees lower than what you want it to be. The resting period will carry it over to your intended temperature. So if you want the internal temperature to be 125 degrees Fahrenheit, take your steak off the grill when it reaches 120 degrees.)
9. After they have rested, it’s time to carve. I like to cut the bone away first. The easiest way to do this is to follow the shape of the bone to make a clean cut. Then, I like to start at the smaller end of the steak and gradually make my cuts slightly thinner as the steak gets wider. My rule of thumb though is no slice should be thinner than half an inch. The steak will dry out if it is cut too thin.
10. Place on your serving plate and watch your friends and family’s faces light up when this hits the table.

Chimichurri

1. Combine all ingredients in a food processor and pulse until combined and fairly smooth. Leave just a bit of texture. You mainly want to make sure that the garlic gets chopped up.
2. Transfer to a lidded container and keep cold until ready to use.
   Remove from the refrigerator about 30 minutes before serving and let come up to room temperature.