Chris Kimball’s Reverse-Seared Steak with Chimichurri

Steps

1. 1

   Season the steaks generously on all sides with kosher salt, freshly ground black pepper, and a light grating of whole nutmeg. For the most even results, place the seasoned steaks uncovered on a rack set over a tray and refrigerate until the surface is dry, at least several hours or overnight; bring them directly from the refrigerator to the oven.

2. 2

   Make the chimichurri. In a bowl, combine the chopped parsley, chopped oregano, minced garlic, red wine vinegar, red pepper flakes, and extra-virgin olive oil. Stir well and season with salt. Set aside so the flavors can meld while the steaks cook.

3. 3

   Place the steaks on a wire rack set over a rimmed baking sheet. Put the sheet in a cold oven, then set the oven to 250°F (120 °C) (120°C (250 °F)). Cook until the thickest part of each steak reaches about 115°F (46 °C) (46°C (115 °F)) for a final medium-rare result, approximately 35 to 45 minutes depending on thickness.

   Start 45-minute timer
4. 4

   Remove the steaks from the oven and let them rest while heating the cooking surface. Pat the steaks dry if moisture has accumulated on the exterior.

5. 5

   Heat a large cast-iron skillet over high heat until it is smoking hot. Add the high-heat oil and swirl to coat the pan. Alternatively, heat a grill until it is extremely hot.

6. 6

   Add the steaks to the hot skillet, or place them on the hot grill. Sear until a deeply browned crust forms, about 1 to 2 minutes per side, turning as needed to brown the edges. Work in batches if necessary so the steaks are not crowded.

   Start 2-minute timer
7. 7

   Transfer the steaks to a cutting board and rest for 5 to 10 minutes. The internal temperature should rise to approximately 125 to 130°F (52–54 °C) (52 to 54°C (126–129 °F)) for medium-rare.

   Start 10-minute timer
8. 8

   Slice the steaks against the grain, or serve them whole, and spoon the chimichurri over the top. Pass the remaining sauce at the table.