Have you ever reverse-seared a ribeye steak? No? You should! It’s the easiest way to ensure a perfectly cooked steak. Slowly bringing up the internal temperature to just below medium rare before searing on a hot plate or charcoal BBQ ensures you get the perfect cook every time. A meat thermometer is super handy, but not essential. If you don’t have a thermometer, it should take around 50-60 minutes to come up to temperature.
For the chimichurri: 1/2 cup olive oil 2 tbsp of red wine vinegar 1/2 cup finely chopped parsley 3-4 cloves minced garlic 1 tsp of chilli flakes 3/4 tsp of dried oregano Salt & pepper to taste
If you have time take your steak out of the packaging, salt liberally on all sides, and return to the fridge uncovered. Ideally this would be overnight but a few hours is fine.
Remove your steak from the fridge at least an hour before cooking, allow it to come up to room temperature.
Put your steak on a wire rack in a roasting tray and place in a preheated 120c oven. Cook until your steak reaches an internal temperature of 45c for medium rare. The temperature will continue to rise once you take it out of the oven so don’t go past 45c if you’re after medium rare. Your steak will look unappetising, but don’t worry.
Now it’s time to form the crust on the outside. I’m doing it on a hibachi grill, but you can get a good sear in a cast iron pan. To get the right caramelisation it should take between 3-5 minutes each side.
Remove your steak and let it rest for around 8-10 minutes before slicing.
Using a sharp knife, remove the bone from the meat. Slice the steak into 1cm thick pieces. Reassemble around the bone.
Serve with your favourite mustard or sauces. We love a good chimichurri (recipe in our instagram story) as the acidity helps cut through the fattiness of the steak.