Chris Kimball’s Reverse-Seared Steak with Chimichurri
- Makes4 to 6 servings
- Cook Time1 hour
- Active time plus cooling15 minutes active, plus refrigeration
- 3
This recipe uses the gentle, controlled heat of the oven to replicate the “reverse sear” technique Argentinians use when grilling beef. Rather than start the steak over high heat to brown, then finish over low heat, the steaks start in a cool oven, then finish with a quick sear in either a blistering-hot cast-iron skillet or on a grill. The result is steak with a deep, flavorful crust that's evenly cooked throughout, not overdone at the surface and just-right at only the core. Either strip steaks (also called strip loin or New York strip) or bone-in or boneless ribeyes work, as long as they're 1½ to 2 inches thick. We learned to season cuts of beef with nutmeg at La Cabrera in Buenos Aires; the spice doesn't leave a distinct flavor of its own but enhances the steaks' meatiness and smoky notes.
Don't use preground nutmeg. For best flavor, purchase whole nutmeg and grate it yourself. You could use a grater made specifically for nutmeg, but a wand-style grater also works well.
Step 1
Set a wire rack in a rimmed baking sheet. In a small bowl, stir together 1 tablespoon each salt and pepper, the nutmeg and sugar. Measure out and reserve 2 teaspoons of the seasoning mixture, then rub the remainder onto all sides of the steaks, pressing it into the meat. Place the steaks on the rack and refrigerate uncovered for at least 1 hour or up to 24 hours.
Step 2
Heat the oven to 250°F with a rack in the middle position. Place the baking sheet with the steaks in the oven and cook until the centers reach 95°F, 15 to 30 minutes, depending on thickness. Remove from the oven and let stand for at 1 hour.
Step 3
In a 10- or 12-inch cast-iron skillet over medium-high, heat the oil until barely smoking. Place the steaks in the skillet and cook, without moving them, until well browned, about 3 minutes. Using tongs, flip the steaks and cook until the second sides are well browned and the centers reach 120°F (for medium-rare), 2 to 3 minutes. Alternatively, the steaks can be seared for the same time over direct heat on a very hot charcoal or gas grill with a well-oiled grate.
Step 4
Transfer the steaks to a carving board and let rest for 10 minutes, then cut into thin slices. Place on a platter, pour on the accumulated juices and sprinkle with the reserved seasoning mixture. Drizzle with a few spoonfuls of chimichurri and serve with additional chimichurri on the side.
