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Oven-Perfect Strip Steak with Chimichurri
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
Ingredients
-
Kosher salt and ground black pepper
-
1
tablespoon freshly grated nutmeg (from 2 whole nutmegs)
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.
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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?
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.
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!
Please consider offering more explanation for specific instructions such as why not use pre-ground nutmeg, and cast iron pan vs All-Clad
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.
Best,
The Milk Street Team
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?
What is a good replacement for the balsamic vinegar? I may not be able to find it in my local store. Thanks
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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!!!