Reverse Seared Rib-Eye Steak

Pre-Heat Oven

Pre-heat your oven to 250°F (120°C). This can take up to 15m.

We know, waiting for your food to cook isn't always fun. But as much as you may want to throw your steak in a blacksmithing forge so it can be done in 30s, it's best to cook it slowly at a low temperature so the fat can properly render. This bastes the steak from the inside, which will mean a much more tender and flavorful result.

Chop Parsley

Cut off your parsley stems and finely chop the leaves.

We like flat leaf parsley over curly parsley because it has a much more bold and intense taste. It's a little less common, but this will be the base of your sauce, so it's worth finding to get a flavor that'll pack a punch.

Mince Garlic

Peel and mince your garlic.

Mince Chilies

Remove the stems and seeds from your chilies and finely chop them, then wash your hands.

You can use a food processor in a pinch, but you'll get the best results from chopping your ingredients by hand. This means more control over the texture of the sauce, and all of the different colors will be more noticeable, especially the pops of red from the peppers.