Oven-Perfect Strip Steak with Chimichurri
For a medium rare steak cooked to perfection, use the "reverse sear" method. We top it with Argentinian chimichurri, a smoky blend of spices that's our new go-to steak sauce.
- Makes4 to 6 servings
- Cook Time1¼ hours
- Active time plus cooling15 minutes active, plus refrigeration
- 2
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 from throughout, not overdone at the surface and just-right at only the core. We call for strip steaks (also called strip loin or New York strip), but bone-in or boneless ribeyes work well, too, as long they're 1½ to 2 inches thick. We learned to season cuts of beef with nutmeg at La Carbrera in Buenos Aires; the spice doesn't leave a distinct flavor of its own but rather 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 fine wand-style grater also works well.
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