Wood-Fired Beef Rib Eye with Peppery Arugula Chimichurri

Here is a summer wood-fired (grill or oven) recipe that is a staple around the winery. The rub is versatile and can be used on any protein and the sauce is delicious on just about everything. We are using beef rib eye for the recipe and pairing it with our Cabernet Sauvignon. The spice blend from the rub and the smoke from the wood fire create a pairing made for summer while the arugula chimichurri brings a bright and wonderful freshness to the entire dish. Happy Cooking!


  • 3 lbs boneless beef rib eye
  • 1 tbsp granulated onion
  • 1 tbsp granulated garlic
  • 1 tbsp fresh black pepper
  • 2 tbsp kosher salt
  • 1 tsp smoked paprika
  • 1/4 cup Trefethen extra virgin olive oil


  • 1In a mixing bowl, combine onion, garlic, pepper, salt, paprika, and oil. Mix well. It should look like a loose paste. Generously coat the entire rib with the entire mixture. From here, you can cook the beef with your desired method to your desired doneness. We roasted ours in a wood oven at about 500F for 20 minutes and then cooled the oven to 325F and maintained that heat until the internal temperature of the rib was about 135F. Let it cool for 10 minutes, then slice and top with Spring Onion and Wild Arugula Chimichurri.

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