Rib-Eye Steak Al BBQ

Method

1. Remove the rib-eye from the refrigerator at least one hour before cooking, cover it, and let it come to room temperature.
2. Season the meat with salt, pepper, and a little extra virgin olive oil. Massage to let the seasoning penetrate.
3. Sear the meat on a very hot grill, turning to brown all sides.
4. After searing, lower the heat directly under the meat and keep the sides high; cook indirectly until the internal temperature reaches 40–45°C.
5. Meanwhile, prepare the chimichurri: combine chopped parsley, grated garlic, lemon juice (not lime), diced papacella pepper, minced chili pepper, extra virgin olive oil, salt, and a splash of white wine vinegar. Pulse in a blender until coarse.
6. For the sides, slice the potatoes (Leonessa variety) and blanch in salted water until just tender.
7. In a skillet with olive oil, sauté a whole garlic clove, then add halved piennolo tomatoes, roughly cut escarole, and a couple of olives. Season with salt and cook until softened.
8. On the barbecue, roast the blanched potatoes and pumpkin slices, using the rendered fat from the meat. Add a sprig of rosemary for fragrance.
9. Once the steak reaches 40–45°C internal, remove it from the grill and let it rest on a rack (or on chopsticks) so it does not touch its juices, for a few minutes.
10. Slice the steak thinly. Serve with the chimichurri sauce, sautéed escarole and tomatoes, and roasted potatoes and pumpkin.