Chris Kimball’s Reverse-Seared Steak with Chimichurri

Ingredients

• 4 strip steaks or ribeye steaks (Use bone-in or boneless steaks 1½ to 2 inches thick; approximately 12 ounces each. Allow to cool uncovered in the refrigerator before cooking if possible.)
• kosher salt (To taste; use for seasoning the steaks and chimichurri.)
• black pepper (Freshly ground, to taste.)
• whole nutmeg (Freshly grated; use a small amount to season the beef. Do not use preground nutmeg.)
• 3 tbsp extra-virgin olive oil (For the chimichurri, plus additional high-heat oil as needed for searing.)
• 1 cup fresh parsley (Finely chopped, loosely packed.)
• 2 tbsp fresh oregano (Finely chopped; dried oregano may be substituted, but the amount is estimated here.)
• 2 cloves garlic (Finely minced.)
• 2 tbsp red wine vinegar (For the chimichurri.)
• 0.25 tsp red pepper flakes (Adjust to taste.)
• 1 tbsp high-heat cooking oil (For searing in a cast-iron skillet; omit if grilling. The required amount is estimated.)

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). Cook until the thickest part of each steak reaches about 115°F (46°C) for a final medium-rare result, approximately 35 to 45 minutes depending on thickness.

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.

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 to 54°C) for medium-rare.

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.

Notes

The supplied page excerpt is paywalled and does not expose the author's ingredient list or complete directions. Quantities and steps beyond the stated steak thickness, reverse-searing method, nutmeg seasoning, and chimichurri pairing are reconstructed estimates. The source specifically recommends freshly grating whole nutmeg. Strip steaks, strip loin/New York strip steaks, or bone-in or boneless ribeyes may be used. Cooking temperatures are for medium-rare; adjust the oven endpoint for another doneness.

Nutrition per serving

• main
• beef
• Argentinian-inspired
• reverse-seared
• cast-iron
• grilled
• chimichurri
• high-protein