Reverse-sear steak with chimichurri from In Mary's Kitchen: Stress-Free Recipes for Every Home Cook (page 183) by Mary Berg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute T-bone steaks or porterhouse steaks for beef rib-eye steaks.

  • averythingcooks on January 19, 2024

    We had a beautiful roughly 2" ribeye and used this reverse sear method to cook it. It did take longer in the oven to come to our preferred temp than she suggests but no matter...with the low heat and diligent temp checking there was no worry about over cooking it. The finish in the hot cast iron gave it a beautiful crust and we will absolutely use this method for really thick steaks again. I did not make the chimichurri this time because we had some roasted serrano, blue cheese butter to top our steaks.

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