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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


Nutritional Information

  • Calories (kcal) : 740
  • Fat Calories (kcal): 520
  • Fat (g): 58
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 9
  • Monounsaturated Fat (g): 31
  • Cholesterol (mg): 145
  • Sodium (mg): 1140
  • Carbohydrates (g): 6
  • Fiber (g): 1
  • Sugar (g): 2
  • Protein (g): 46


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.
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Reviews (1 review)

  • Jkarapita | 02/02/2019

    Sure-fire recipe and a great alternative to grilling and sous-vide!

    Highly recommend this for your next rib steak dinner.

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