BONE-IN RIBEYE with Parmesan Potato Slices and Chimichurri over a Live Fire

1. Start a fire and allow it to burn into coals. Place the steak on a grate over the coals for about 20 minutes, aiming for a slow cook rather than a sear. In this time, slice up the potatoes and season them with Kinder’s The Blend, freshly-grated Parmesan, and olive oil.
2. Turn over the ribeye and let it cook for another 20 minutes. Make room for the potatoes on the grill, feed the coals, place down a cast iron griddle or skillet, and oil it up. Place the seasoned potato slices on the griddle and allow them to cook for 10-15 minutes on each side, or until they achieve a crisp, golden brown.
3. While the potato slices cook, prepare the chimichurri: mince and mix all the chimichurri ingredients (shallot, red pepper flakes, garlic cloves, red wine vinegar, kosher salt, cilantro, parsley, oregano, extra-virgin olive oil) in a bowl. Set aside.
4. Remove the cooked potatoes from the griddle. Feed the fire to increase heat. Sear the steak for about 1 minute on each side until its internal temperature reaches around 125°F.
5. Remove the steak from the fire and allow it to rest for 10 minutes. Slice into the steak and top with the prepared chimichurri. Enjoy!