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In Argentina, low and slow cooking produces the perfect steak
Oven-Perfect Strip Steak with Chimichurri
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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
Servings
Tip
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)
2 teaspoons white sugar
2 20-ounce strip steaks (each about 2 inches thick), patted dry
2 tablespoons grapeseed or other neutral oil
Chimichurri
Ingredients
-
Kosher salt and ground black pepper
-
1
tablespoon freshly grated nutmeg (from 2 whole nutmegs)
-
2
teaspoons white sugar
-
2
20-ounce strip steaks (each about 2 inches thick), patted dry
-
2
tablespoons grapeseed or other neutral oil
Directions
-
01Set a wire rack in a rimmed baking sheet. In a small bowl, stir together 1 tablespoons salt, 1 tablespoon pepper, the nutmeg and sugar. Measure out and reserve 2 teaspoons of the seasoning mixture, then rub the remainder onto all sides of the steaks, pressing it into the meat. Place the steaks on the prepared rack and refrigerate uncovered for at least 1 hour or up to 24 hours.See Demo
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02Heat the oven to 250°F with a rack in the middle position.
-
03Place the baking sheet with the steaks in the oven and cook until the centers reach 110°F, 45 to 55 minutes. Remove from the oven and let stand for up to 30 minutes.
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04In a 10- or 12-inch cast-iron skillet over medium-high, heat the oil until barely smoking. Place the steaks in the skillet and cook, without moving them, until well browned, about 3 minutes. Using tongs, flip the steaks and cook until the second sides are well browned and the centers reach 120°F (for medium-rare), 2 to 3 minutes. Transfer the steaks to a large plate and let rest for 10 minutes. Alternatively, the steaks can be seared for the same time over direct heat on a very hot charcoal or gas grill with a well-oiled grate.
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05Transfer the steaks to a carving board and cut into thin slices. Place on a platter, pour on the accumulated juices and sprinkle with the reserved seasoning mixture. Drizzle with a few spoonfuls of chimichurri and serve with additional chimichurri on the side.
Tip: 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.
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