Recipe of the Week: Reverse Seared Rib Eye with Chimichurri

Very slowly cooking a steak at a very low heat until it reaches the desired internal temperature and then searing it quickly over high heat to get a crust is known as reverse-searing. Although it’s not exactly a new technique—restaurants have been playing with sous-vide machines for years to achieve similar results—it’s gaining momentum among home cooks. The real benefit of the reverse-sear is that it takes a lot of the guesswork out of nailing a color. Medium-rare? No problem. Every time. The downside is that you need to allow more time than usual. But the tradeoff is certainly worth it. In this recipe, I use the rib eye. I find rib eye works particularly well to reverse sear, as the low heat allows some of the larger bits of fat to soften and render.

 Start this at least 12 hours before you plan to eat.

Serves 2-4

Ingredients:

Steak
3 garlic cloves, sliced in half
6 thyme sprigs, cut in half
Salt and pepper
3 Tbsp red wine vinegar
3 Tbsp olive oil
2 rib eye steaks, approximately 1 lbs each (about 1 ¼ inch thick)

Chimichurri Sauce
2 cups cilantro, leaves picked and washed
1 tsp granulated sugar
3 Tbsp olive oil
2 Tbsp lime juice
1 Tbsp red wine vinegar
½ red onion, finely diced
2 garlic cloves, minced
1 tsp grated lime zest
Salt and pepper

Method

1. Place the garlic, thyme, vinegar, oil, and a pinch of salt in a small bowl and mix together.

2. Place the steaks in a baking dish, and season both sides liberally with salt and pepper. Rub the marinade all over the steak, and refrigerate, uncovered, overnight, or at least 8 hours.

3. Two hours before you want to eat, preheat the oven to 275°F. Take the steak out of the marinade, and brush off the garlic and thyme. Set an elevated rack on top of a baking sheet, and place the steaks on the rack to promote even air circulation. Place the steaks in the oven and cook until an internal thermometer inserted into the middle of the steak reads the desired temperature (125°F for medium rare). Take the steaks out of the oven and set aside.

4. Place a large, heavy-bottomed frying pan over high heat, and let it get hot for 4-5 minutes. Pat the steaks dry with a paper towel, then rub them with a bit of neutral oil (grapeseed  or avocado are great). Working in batches, sear one rib eye in the hot pan (there will be smoke so make sure your extractor fan is working!). Turn the steak over when golden (about one minute) and sear the other side for the same amount of time. Remove from the pan and set on a cutting board to rest for 5 minutes while you sear the second steak. 

5. To make the chimichurri sauce, place the coriander in a blender and purée with the sugar, oil, lime juice, and vinegar. Pour the mixture into a serving bowl and stir in the red onion, garlic, and lime zest. Season with salt and pepper.

6. I personally like to slice the steaks and serve them on a platter for your diners to choose how much they  want. Serve the chimichurri alongside.