Reverse Seared Steaks with Chimichurri Sauce
Reverse searing is the perfect cooking method for those thicker cut steaks that can otherwise be pretty intimidating! Yes, I devoured the tenderloin before I could snap this picture. It was so good, I couldn't run the risk of having to share!
Let's chat reverse searing! Sometimes life presents us with a beautiful, thick porterhouse or ribeye steak. One that is thick enough you run the risk of overcooking the outside just trying to get the middle warmed up. There are a few ways to handle a steak like this, reverse searing being the easiest. Sous vide is one of my favorite cooking methods for PERFECTLY cooked steaks, but bone in steaks or roasts can be problematic because the bones can have sharp edges that easily puncture the bag, so that’s when I turn to the reverse sear. If you’re looking for more information on Sous Vide check out how I’ve used it to prepare this amazing Pork Tenderloin.
Perfectly cooked steaks with no overcooked gray-band, every single time? Yes please!
A great big THANK YOU! to my friends at Hipwell Ranch for this absolutely beautiful porterhouse steak so this recipe could come to life! Order through their website for local delivery, or shop at any of their in person pickups offered throughout the week! I exclusively use their beef, not only because it is wholesome and delicious grassfed/finished, but because I have had the opportunity to get to know them like family and have visited their ranch to get a first hand look at daily operations—I appreciate the effort and attention that goes into caring for these animals from birth to butcher. When you buy from Hipwell Ranch you are supporting a family owned and operated business that cares as much about the animals and the land as they do about their customers. #notsponsored
Ingredients
Chimichurri Sauce
3 cloves garlic
1 c fresh Italian parsley
2 T fresh cilantro, optional
2 t lemon juice
1/4 cup red wine vinegar
1 large shallot or half a red onion
Sea Salt and pepper
Red pepper flakes
AIP Modifications
Omit Red Pepper Flakes
Steak
1.5-2 lbs Thick Cut steak
(Porterhouse/T-bone, Ribeye, Sirloin, etc)
Salt and Black Pepper
Equipment
Sheet pan with cooling rack that fits inside
Instant read probe thermometer
Cast iron skillet
Blender, Food processor or Sharp knife and a lot of elbow grease
Method
Chimichurri Sauce
Mince garlic, herbs and shallot, very finely. Add to a small bowl and top with Olive Oil, Vinegar, salt, pepper and red pepper flakes. This step can also be done in the blender or food processor if a smoother texture is desired.
Steak
Let the meat come to room temperature. Trim any very thick areas of fat cap. Save them to render fat for the sear. Remove the steak from the refrigerator and season liberally with salt and pepper at least an hour before cooking.
Fit a sheet tray with a cooling rack so the air can circulate around the meat. Pat meat dry and place onto the sheet pan set-up in 250f oven.
Cook until desired internal temperature is reached. I love a juicy rare/medium-rare steak, 120-125 which takes 20-30 minutes, but varies depending on the thickness of the steak, so start checking about 20 minutes in.
When the steak is close to temperature preheat a grill or cast iron skillet with a little oil. I like to use any of the fatty trimmings I removed before baking the steak.
Remove the steak from the oven and sear both sides quickly, the temperature will rise a little more (5-10 degrees) and get you to desired level of doneness. If there's a decent fat cap, you'll want to sear that side too with the help of some tongs.
