Reverse Sear Bone-In Ribeye with Chimichurri Sauce
Cremer’s Bone-In Ribeyes
Salt
Pepper
Meat thermometer
Season both sides of steak with salt and pepper. Preheat oven to 275-degrees F. Place steaks on a wire rack over a baking sheet or on a roasting rack. Place the baking sheet or roasting rack on the center rack of the hot oven. Cook until the internal temperature reaches 125-degrees F (for medium rare, 135 for medium). Remove and let steaks rest for 5 minutes, covering loosely with foil.
Preheat a heavy skillet over high heat until very hot. Add 2 tablespoons of butter and sear steaks for 1 minute on each side. Internal temperature of your steak should be 135-degrees for medium-rare and 145-degrees for medium. Add chimichurri sauce to top of steak. Serve.
Chimichurri Sauce:
½ cup Olive oil
2 tbsp. red wine vinegar
½ cup finely chopped fresh parsley
1 tbsp. finely chopped fresh oregano
4 cloves garlic, minced
1 red bell pepper, deseeded and finely chopped
1-2 tsps. crushed red pepper flakes
1 tsp. kosher salt
½ tsp. fresh cracked black pepper
Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes, or let it sit for 2-3 hours, if time permits. Chimichurri can be prepared and refrigerated for 24 hours, if needed. Also, save some and add a couple tablespoons over your meat when you serve.
Brush chimichurri sauce over the top of your steaks. Serve.
Use a meat thermometer to check for temperature of steak.
