A fiery, flame-kissed ribeye rubbed with smoked paprika, cracked black pepper, sea salt, garlic, oregano, and a whisper of chili heat, inspired by traditional Argentinian asado gatherings. Finished with a bright, herbaceous chimichurri packed with fresh parsley, garlic, and red wine vinegar.

Includes grilling temperature guide, resting technique, and the perfect chimichurri recipe.