Bone-In Ribeye with Pineapple Chimichurri

Make The Pineapple Chimichurri

1. Place the garlic, jalapeño, avocado oil, red wine vinegar, and cilantro into a food processor.
2. Blend on high until the garlic and herbs are fully incorporated.
3. Reserve ¾ cup of the diced pineapple.
4. While blending, slowly stream in the remaining pineapple.
5. Fold in the reserved diced pineapple.
6. Season with salt and pepper as needed.

Cook The Bone-In Ribeye

1. Bring the steaks to room temperature and pat dry.
2. Season both sides liberally with salt and cracked black pepper.
3. Heat a cast iron skillet over high heat and add the avocado oil.
4. Sear the ribeye for 2–3 minutes per side until a deep crust forms.
5. During the final minute of searing, add the butter, garlic, and thyme to the pan.
6. Baste the steaks by tilting the pan and spooning the foaming butter continuously over the meat until the butter is no longer frothy.
7. Check the internal temperature. If cooking multiple steaks, work in batches and transfer to a parchment-lined sheet tray fitted with a roasting rack as needed.
8. Transfer to a preheated 400°F oven and continue cooking to your preferred doneness. For medium-rare, remove at an internal temperature of 120°F.
9. Serve with the Pineapple Chimichurri. Pair with charred corn finished with softened butter, salt, pepper, and a squeeze of lime, or Tajín and cotija cheese.