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Chimi Steak Frites

One of my all time favorite steak recipes with the most delicious chimi blend


  • ½ cup unsalted butter softened
  • 2-3 tablespoons Dalkin&Co Chimichurri blend 
  • Salt and pepper

For the Grilled Rib Eye Steak

  • 2 Beef Ribeyes
  • 1-2 tablespoons Dalkin&Co Chimichurri blend
  • Salt and pepper
  • Skinny French Fries on the side 

Instructions For the Compound Butter 

  • Mix together all the ingredients in a small bowl and mix together until smooth.

Instructions For the Grilled Rib Eye Steak 

  • Season both sides of the rib eyes with plenty of salt and pepper and the Dalkin&Co Chimi.
  • Heat an indoor or outdoor grill to medium high heat.
  • Grill steaks to desired doneness, about 2-3 minutes per side for medium-rare.
  • Remove the steaks from the heat, and let rest for 5-10 minutes.

Slice steak to serve, top with a spoonful of the compound butter and serve.



A few things when it comes to making perfect Grilled Ribeyes!

  • Let you meat come to room temperature for at least 30 minutes before grilling
  • Give the Ribeyes ample salt and pepper. This will form a beautiful crust on the meat and will bring out even more flavor!
  • The compound butter listed below can be prepped up to a week ahead of time. And any leftovers can be used for pasta, veggies, garlic bread etc.


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