Reverse Seared Rib-Eye Steak

Name: Reverse Seared Rib-Eye Steak
Prep time: 20 min
Cook time: 1 h 10 min
Ingredients: Rib-Eye Steak; Oil; Salt to Taste; Black Pepper to Taste

Served with Chimichurri

We may not be able to beam you directly to Argentina for a proper asado, but this might be the next best thing.

Complexity

More Involved

Prep Time

0 H 20 M

Appliance

Oven

Cook Time

1 H 10 M

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Let’s Cook

Ingredients:

Rib-Eye Steak

About 2 cm / 1 thick recommended Should be thawed to fridge temperature before starting cook

Oil

Just enough to lightly coat the pan Oils with higher smoke point recommended, like avocado or grapeseed oil

Salt to Taste

Salt flakes recommended

Black Pepper to Taste

Freshly ground recommended

Tools:

200ml / 1 Cup Extra Virgin Olive Oil

1 Bunch Fresh Parsley

Flat leaf parsley recommended

3 Fresh Red Chilies

Up to your preference

4 Cloves Garlic

2 Tbsp Lemon Juice (About ½ Lemon)

Freshly squeezed recommended

1 Tbsp Red Wine Vinegar

1 Tbsp Dried Oregano

Salt to Taste

Salt flakes recommended

Pepper to Taste

Freshly ground rainbow peppercorns recommended

About This Recipe:

Look, if it were up to us, we'd spend our entire lives at asados in Argentina, or at least at one of those Brazilian churrascarias where they walk around slicing your food off of a big honkin' meat tornado on a stick. But if we can't do that, this recipe is a pretty nice alternative. Our crisp and colorful chimichurri goes best with tender cuts of beef, and rib-eye is a favorite cut at outdoor barbecues, so this is a perfect pairing for a little slice of that world-renowned Argentine grilling tradition right in your own home. One of the most notable things about an asado is the famous slow-grilling method, so we're going to use MEATER to cook your rib-eye low and slow before doing a lil' reverse sear and then loading on the chimichurri. To make this more of a proper asado experience, serve up your rib-eye with a crisp, tangy salad and some grilled veggies. If you're looking for a classy beverage, you'll want something that can stand up to the meaty flavor of rib-eye. A full-bodied red wine like cabernet sauvignon or a robust stout is best suited for this job.

Cooking Method:

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.