Angus Cowboy Steak with Chimichurri | News | Terra Mare Prime

Angus Cowboy Steak with Chimichurri

April 8, 2021


  • 1 x 20oz Bone-In Angus Ribeye (Cowboy Steak)
  • ½ cup olive oil
  • 2 tbsp rice wine vinegar
  • ½ cup finely chopped parsley
  • ¼ cup finely chopped basil
  • ¼ cup finely chopped cilantro
  • ¼ cup finely chopped oregano
  • ¼ teaspoon red chili flakes
  • 1 clove garlic, minced
  • 1 shallot finely diced
  • ½ lemon, juiced
  • Salt
  • Pepper


  1. Defrost streak and leave out to come to room temperature before cooking.
  2. In a small bowl mix the olive oil, rice wine vinegar, parsley, basil, cilantro, oregano, red chili flakes, garlic, shallot, and lemon juice. Cover and put into the fridge.
  3. Heat a cast iron pan until very hot. Season steak with a light sprinkling of good sea salt and pepper. Hard sear each side of the steak for 2 - 3 minutes until you get your desired crust.
  4. Turn heat down to low/medium and cook for another 3-4 minutes to achieve a medium-rare consistency throughout.
  5. Remove steak from the pan and let it rest for half the cooking time.
  6. Cut the bone away from the meat, then slice against the grain into thick strips. Serve on a plate and spoon on Chimichurri.