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Oven-Perfect Strip Steak with Chimichurri

4 to 6 Servings

1¼ hours 15 minutes active, plus refrigeration

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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.

4 to 6



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.

1¼ hours

15 minutes active, plus refrigeration


  • Kosher salt and ground black pepper

  • 1

    tablespoon freshly grated nutmeg (from 2 whole nutmegs)


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Kiki R.
May 24, 2023
Second rest?
I love using the reverse sear method...makes perfect steaks every time. BUT...I usually don't enforce a second resting time because I've been told and have read many other recipes that state a second resting time after searing isn't necessary since the steaks have already rested once removed from the oven. Do you suggest to let it rest again after searing?
Lorraine T.

I made this for dinner tonight together with the red chimichurri & almond rosemary salsa verde. AMAZING! Best steak I’ve ever cooked, and the 2 sauces were great compliments!!! Thank you so much Bianca!!!

Robert W.

Absolutely great. It’s so simple and better than a restaurant. Much better. It’s basically the only way I make steak these days- have made this at least 6-10 times over the past year. Best recipe on this site.

Lori O.

Agree with the above reviews. Delicious! I was suspect of how the chimichurri sauce would turn out (especially with so much dried oregano) but it's addictive and goes perfectly with the beef. Just watch the cook time in the oven if your meat isn't 2 inches thick- mine was somewhere between 1 to 1 1/2 inches and I overdid it a little. Still turned out amazingly good.

Rachael N.

Absolutely loved the easiness of this recipe! I like my steaks a little more medium than medium rare so I baked the steaks until internal temperature came up to 115 degrees using Poulder oven thermometer. I did everything else exactly as recipe called for. Outstanding Chimichurri sauce. Packs some heat, but not overpowering to my palate. This is a “must try” recipe for anyone looking for a perfect way to cook up thick steaks. The seasoning rub was spot on! Could not tell there was a full tablespoon of freshly grated nutmeg in there!

Natalia S.

Yum! The New York strip steak was amazing. I am from Argentina and loved the chimichurri (not authentic and it is spicy) I wish they has an authentic parsley chimichurri recipe and more recipes from Argentina!!! Please!!!

Larry W.

Please consider offering more explanation for specific instructions such as why not use pre-ground nutmeg, and cast iron pan vs All-Clad

Lynn C.

Hi Larry -

We recommend freshly-ground nutmeg because it's much more flavorful and aromatic. The reason is that whole nutmeg gets its flavor and aroma from volatile oils that will evaporate quickly after grinding. Because of how quickly the oils evaporate, it is best that you use ground nutmeg right away to ensure that you get as much of the flavor as possible. Pre-ground nutmeg (and most -pre-ground spices, for that matter) is likely to have lost much of its oil content and therefore much of its flavor.

You can certainly use a stainless-steel pan if you don't have a cast iron pan. We prefer and recommend cast iron because of its ability to get very hot and hold that heat for the entirety of cooking, which ensures a perfect sear on steak. A stainless-steel pan won't have the ability to get as hot (or stay consistently as hot), but you will still be able to get some nice browning on the steak.

The Milk Street Team

Larry W.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Larry W.

Thank you for your reply. It was very helpful and much appreciated.

Larry W.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Larry W.

Thank you for your reply. It was very helpful and much appreciated.

Natalia S.

I get the thick cut New York strip steaks at Whole Foods. I ask them to cut them 2” thick. This technique works every time!!! Perfection! The chimichurri is spicy! So decrease the red pepper flakes if you want it mild. Love love love this!

John G.

If planning to make this to medium, which I believe is about 140 - 145, should I simply take it out at around 130 and then let it rest the full 30 minutes before searing to get it up to 140 - 145?

Lynn C.

Hi John -

You'll want to cook the steak in the oven until it's about 10-15 degrees below your desired final temperature. We would probably recommend pulling it at 125 degrees so it eventually gets to 145 after searing.

The Milk Street Team

Phyllis G.

What is a good replacement for the balsamic vinegar? I may not be able to find it in my local store. Thanks

Lynn C.

Hi Phyllis -

It's hard to replicate the distinctive aged flavor of balsamic vinegar but the closest substitute would be apple cider vinegar and sugar. For each tablespoon of balsamic, substitute a tablespoon of apple cider vinegar and 1/2 teaspoon sugar.

The Milk Street Team