Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Seared Beef Rib-Eye Steaks

By Patricia Wells April/May 2018 Issue From Moveable Feast Season 5, Ep.4

Servings: 4

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.


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.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks