After many, many tests of recommendations from many, many butchers, this is our preferred method. Simple, easy, and a sure way for your searing confidence to soar.
Seared Beef Rib-Eye Steaks
For the tarragon chimichurri
- 1/2 medium red onion, minced
- 3 large cloves garlic, coarsely chopped
- 1/2 tsp. espelette pepper, or 12 small red Thai bird chiles, seeded and minced
- 1/2 cup coarsely chopped fresh tarragon
- 1/2 cup coarsely chopped fresh cilantro
- 1/2 cup coarsely chopped fresh chives
- 1/2 cup coarsely chopped fresh basil
- 1-1/2 Tbs. good quality white balsamic vinegar, or white wine vinegar
- 1/3 cup extra-virgin olive oil
- Fine sea salt
For the steak
- 1 bone-in beef rib-eye steak, (about 2 lbs., and about 1-1/2 inches thick)
- Fine sea salt and freshly coarsely ground black pepper
- 2 Tbs. grapeseed, sunflower, vegetable, or canola oil
- Lemon wedges, for serving
Make the chimichurri
- Soak the onion in a bowl of cool water for 15 minutes; drain and reserve. Combine the garlic, pepper, tarragon, cilantro, chives, and basil in a blender or food processor. Pulse to combine. Add the onion, vinegar, oil, 3/4 tsp. salt, and 3 Tbs. water and pulse until all the ingredients are finely chopped. Transfer to an airtight container and refrigerate overnight until ready to use, or for up to 1 week. Before serving, adjust seasoning with salt.
Cook the steak
- Pat the steak dry with paper towels, and season both sides with 1 tsp. salt, and 1/2 tsp. pepper. Put the steak on a wire rack set over a large rimmed baking sheet and refrigerate for 3 to 4 hours.
- Position a rack in the center of the oven and heat to 425°F. Set a wire rack on a rimmed baking sheet that has been lined with foil.
- Heat the oil in a large, oven-proof, heavy-duty skillet (preferably cast iron) over medium-high heat until shimmering, about 2 minutes. Add the steak and cook until it is brown around the edges and releases easily from the pan, about 3 minutes. Flip and cook the other side until brown, about 3 minutes.
- Transfer the steak to the rack on the prepared baking sheet and roast until cooked to your liking, 8 to 9 minutes for medium rare (130°F to 135°F). Transfer to a cutting board, tent with foil, and let rest for 10 minutes.
- To serve, carefully cut away the bone. Carve the steak into thick slices. Pour any reserved juices over the meat. Serve with lemon wedges and the chimichurri.