https://www.copymethat.com/r/bwufD1ANO/best-oven-perfect-strip-steak-with-chimi/
125884076
tlrYuo5
bwufD1ANO
2024-07-04 22:01:36
Best Oven-Perfect Strip Steak with Chimichurri
![](https://cdn.copymethat.com/media/best_oven_perfect_strip_steak_with_chimi_202310180116134075730y6vp.jpg)
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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.
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
Note: Ingredients may have been altered from the original.
Steps
Directions at 177milkstreet.com
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