Mr. Heels doesn’t cook much, but he loves to grill. He especially loves his thick, juicy ribeyes, and is always finding ways to make it better. This is how he discovered the reverse sear method, where you slow cook the steak first at a low temperature, then finish it 0ff by searing the outer layer on the grill or in a cast iron skillet.

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For the Steaks

Ingredients
Thick Ribye(s)
Seasoning – we use Hardcore Carnivore: Black, which we found on Instagram! Otherwise, we just use salt & pepper.
1 tablespoon vegetable oil

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Directions
1. Preheat the oven to 275 degrees
2. Put steaks on a wire rack on top of a cookie sheet, then season all sides.
3. Roast steaks until it hits a temperature about 10 to 15°F below the final temperature since you still need to sear it on the stovetop or grill. It’s usually about 35-40 minutes in the oven for a medium-rare (140 degrees F), but it’s best to use a thermometer for accuracy, as oven strengths can vary.
4. A few minutes before the steaks need to come out of the oven, preheat a cast iron skillet on the stove on high heat, and coat with a tablespoon of oil.
5. Sear for 45 seconds on each side.
6. Let steaks rest for 1-2 minutes (they do not need to rest as long when using the reverse sear method), then serve.

For the Chimichurri

Ingredients
1/4 cup coarsely chopped parsley
3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil

Directions
In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.

We paired our steaks with chimichurri sauce and roasted vegetables, and it was the perfect combination! This is such a treat for any special occasion, perhaps for Mother’s Day that is just around the corner?? When we go out to celebrate, we never go to steakhouses anymore because we can make it just as well at home!

Have you tried the reverse sear method?  Let me know what you think!