Beef, Easy BBQ by Glenn Connaughton, Recipes
Savory Reverse Seared Cowboy Steak with an Exquisite Chimichurri Sauce, Guaranteed to Leave You Satisfied and Ecstatic!
Indulge in a delicious Reverse Seared Cowboy Steak with Chimichurri Sauce recipe. Follow our easy step-by-step guide to cook a juicy and flavorful steak. Perfect for a special dinner!
Recipe by Glenn Connaughton. Read about Glenn here.
Reverse Seared Cowboy Steak With Chimichurri Sauce
In my opinion, nothing says grilling like a big ol’ steak, and the rib eye is the epitome of grilled steaks. This recipe uses a cowboy or tomahawk bone-in rib eye, which is typically 2 to 3 inches thick and can easily feed two people. The tomahawk steak includes the entire rib bone, which extends up to 12 inches, while the cowboy steak has a shorter rib bone, which extends about 3 inches. Keep the size of your grill in mind when shopping; make sure the steak you buy will fit! The chimichurri sauce is a variation of an Argentinean recipe, using both parsley and cilantro, and it gets just a little heat from a Fresno chile.
Equipment
- Hickory or mesquite wood chips (optional)
- food processor
- 8 Inch Chef Knife
Ingredients
FOR THE STEAK
- 1 cowboy or tomahawk cut rib-eye steak
- Kosher salt
- Freshly ground black pepper
FOR THE CHIMICHURRI SAUCE
- 1 cup fresh Italian parsley leaves
- 1 cup fresh cilantro leaves
- 2 tablespoons coarsely chopped red onion
- 1 Fresno chile seeded
- 4 to 6 garlic cloves peeled
- 2 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lime juice
- 1½ teaspoons kosher salt
- ¾ cup extra-virgin olive oil
Instructions
- Preheat the grill to medium heat (350°F) for two-zone indirect heat cooking by lighting the heat source (or piling coals) on one side of the grill. Add a handful of hickory or mesquite wood chips to the grill (if using).
- Season the steak with salt and pepper and place it on the indirect heat side of the grill. Monitor the steak and remove it from the grill after 20 to 22 minutes, or when it reaches 115°F, flipping it once halfway through cooking.
- Increase the temperature of the grill to high heat (500°F).
- While the steak cooks, in a food processor, combine the parsley, cilantro, onion, chile, garlic, vinegar, lime juice, and salt. Pulse until slightly chunky. Transfer the chimichurri to a small bowl and stir in the olive oil until fully incorporated. (Adding the olive oil last prevents the sauce from being fully pureed and preserves the texture of the ingredients.)
- Once the grill reaches temperature, sear the steak for about 4 minutes per side, or until it reaches an internal temperature of 130°F. Remove the steak from the grill and let rest for 15 minutes.
- Using a large chef’s knife, carefully slice the rib eye from the bone. Cutting it against the grain, slice the rib eye into ½-inch strips. Drizzle the steak with the chimichurri sauce and serve.
Notes
EZ BBQ TIP: Remove the steak from the refrigerator before lighting the grill to let it get closer to room temperature. This will prevent the outside of the steak from cooking faster than the center.
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