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Smoked Rib-Eye Steaks and Charred Scallion Chimichurri

By Morgan Bolling

Published on July 17, 2026

Time

45 minutes, plus 1 hour salting

Yield

Serves 4 to 6

Smoked Rib-Eye Steaks and Charred Scallion Chimichurri

Ingredients

Steaks

2 (1- to 1½-pound) boneless rib-eye steaks, about 1½ inches thick, trimmed1 tablespoon kosher salt 1 cup wood chips

Charred Scallion Chimichurri

¾ cup extra-virgin olive oil ¼ cup chopped fresh parsley ¼ cup chopped fresh cilantro 2 tablespoons red wine vinegar 2 garlic cloves, minced¾ teaspoon kosher salt 1 teaspoon pepper ¼ teaspoon red pepper flakes 12 scallions, trimmed

Before You Begin

This recipe was developed with Diamond Crystal kosher salt. If using Morton kosher salt, use 2¼ teaspoons for the steaks and ½ teaspoon for the chimichurri; if using table salt, use 1½ teaspoons for the steaks and ⅜ teaspoon for the chimichurri. You can use strip steaks of the same thickness in place of the rib eyes if preferred. If you’d like to use wood chunks instead of wood chips when using a charcoal grill, substitute two medium chunks, soaked in water for 1 hour and drained, for the wood chip packet. Note that we cook this to 115 degrees for medium-rare, which is lower than our typical medium-rare steak; there is more carryover cooking with this method, so it will ultimately rise to about 125 degrees internally.

Instructions

  1. For the Steaks: Sprinkle 2 trimmed rib-eye steaks with 1 tablespoon kosher salt and place on wire rack set in rimmed baking sheet. Refrigerate, uncovered, for at least 1 hour or up to 24 hours.
  2. Just before grilling, soak 1 cup wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap chips in 8 by 4-inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet.) Cut 2 evenly spaced 2-inch slits in top of packet.
  3. For the Charred Scallion Chimichurri: Combine ¾ cup extra-virgin olive oil, ¼ cup chopped parsley, ¼ cup chopped cilantro, 2 tablespoons red wine vinegar, 2 minced garlic cloves, ¾ teaspoon salt, 1 teaspoon pepper, and ¼ teaspoon pepper flakes in bowl; set aside.
  4. For a Charcoal Grill: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot and wood chips are smoking, about 5 minutes.For a Gas Grill: Remove cooking grate and place wood chip packet directly on primary burner. Set grate in place; turn all burners to high; cover; and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature around 325 degrees.)
  5. Clean and oil cooking grate. Place 12 trimmed scallions on hotter side of grill. Cook (covered if using gas) until lightly charred on both sides, 2 to 3 minutes per side. Transfer scallions to cutting board.
  6. Arrange steaks on cooler side of grill. Cook, covered (positioning lid vent over steaks if using charcoal), until steaks register 100 degrees, 10 to 13 minutes, flipping and rotating steaks 180 degrees halfway through cooking.
  7. Transfer steaks to hotter side of grill and cook (covered if using gas) until charred on both sides and steaks register 115 degrees (for medium-rare), 1 to 2 minutes per side. Transfer steaks to wire rack set in rimmed baking sheet and let rest for 5 minutes.
  8. Cut scallions into ½-inch pieces, then stir into oil mixture. Season with salt and pepper to taste. Slice steaks thin and serve with chimichurri.
Smoked Rib-Eye Steaks and Charred Scallion Chimichurri
Photography by Steve Klise. Styling by Hannah Smokelin.

Smoked Rib-Eye Steaks and Charred Scallion Chimichurri

Headshot of Morgan Bolling
By Morgan Bolling

Published on July 17, 2026

5(6)
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Saved

Time

45 minutes, plus 1 hour salting

Yield

Serves 4 to 6

Ingredients

Steaks

Charred Scallion Chimichurri

Ingredients

Steaks

Charred Scallion Chimichurri

Ingredients

Steaks

Charred Scallion Chimichurri

Why This Recipe Works

We were after a thick-cut rib eye with just a kiss of smoke and a rosy, pink interior. We started by salting the steaks at least an hour ahead, which seasons the meat deeply and dries out the exterior for better browning. Then, we set up a two-zone fire—meaning the grill has a cool side and a hot side—and cook the steaks over indirect heat, letting the interior come up to temperature gradually and evenly. A final blast over the hot side builds a deeply charred crust in just minutes. A foil packet of wood chips placed directly on the coals or burner adds subtle smokiness during the low-and-slow grilling phase. For the chimichurri, charring the scallions on the grill’s hot side before stirring them into the herb-and-vinegar base brings a smoky sweetness that ties the sauce back to the steak.

Before You Begin

This recipe was developed with Diamond Crystal kosher salt. If using Morton kosher salt, use 2¼ teaspoons for the steaks and ½ teaspoon for the chimichurri; if using table salt, use 1½ teaspoons for the steaks and ⅜ teaspoon for the chimichurri. You can use strip steaks of the same thickness in place of the rib eyes if preferred. If you’d like to use wood chunks instead of wood chips when using a charcoal grill, substitute two medium chunks, soaked in water for 1 hour and drained, for the wood chip packet. Note that we cook this to 115 degrees for medium-rare, which is lower than our typical medium-rare steak; there is more carryover cooking with this method, so it will ultimately rise to about 125 degrees internally.

Instructions

  1. For the Steaks: Sprinkle 2 trimmed rib-eye steaks with 1 tablespoon kosher salt and place on wire rack set in rimmed baking sheet. Refrigerate, uncovered, for at least 1 hour or up to 24 hours.
  2. Just before grilling, soak 1 cup wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap chips in 8 by 4-inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet.) Cut 2 evenly spaced 2-inch slits in top of packet.
  3. For the Charred Scallion Chimichurri: Combine ¾ cup extra-virgin olive oil, ¼ cup chopped parsley, ¼ cup chopped cilantro, 2 tablespoons red wine vinegar, 2 minced garlic cloves, ¾ teaspoon salt, 1 teaspoon pepper, and ¼ teaspoon pepper flakes in bowl; set aside.
  4. For a Charcoal Grill: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot and wood chips are smoking, about 5 minutes.For a Gas Grill: Remove cooking grate and place wood chip packet directly on primary burner. Set grate in place; turn all burners to high; cover; and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature around 325 degrees.)
  5. Clean and oil cooking grate. Place 12 trimmed scallions on hotter side of grill. Cook (covered if using gas) until lightly charred on both sides, 2 to 3 minutes per side. Transfer scallions to cutting board.
  6. Arrange steaks on cooler side of grill. Cook, covered (positioning lid vent over steaks if using charcoal), until steaks register 100 degrees, 10 to 13 minutes, flipping and rotating steaks 180 degrees halfway through cooking.
  7. Transfer steaks to hotter side of grill and cook (covered if using gas) until charred on both sides and steaks register 115 degrees (for medium-rare), 1 to 2 minutes per side. Transfer steaks to wire rack set in rimmed baking sheet and let rest for 5 minutes.
  8. Cut scallions into ½-inch pieces, then stir into oil mixture. Season with salt and pepper to taste. Slice steaks thin and serve with chimichurri.

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