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Embark on a culinary journey to the heart of the American West with this Western Homestead Reverse-Seared Dry-Aged Ribeye with Chimichurri. This dish captures the essence of homestyle, ranch-style cooking, blending traditional cowboy techniques with a modern twist. Featuring a succulent Lazy T Dry Aged Ribeye, reverse-seared to perfection, and topped with a vibrant, herby chimichurri, it's a true celebration of cowboy food with a hint of rustic elegance.
Ingredients
Ingredients for Western Homestead Reverse-Seared Dry-Aged Ribeye:
- 1 Lazy T Dry Aged Ribeye (about 1.5 lbs)
- Salt and pepper, to taste
- 2 tablespoons olive oil
Ingredients for the Chimichurri:
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes
- Salt, to taste
Instructions
How to Cook Western Homestead Reverse-Seared Dry-Aged Ribeye with Chimichurri:
- Preheat the oven to 275°F (135°C).
- Season the ribeye generously with salt and pepper.
- Place the steak on a rack over a baking sheet and cook in the oven until it reaches an internal temperature of about 110°F (43°C), approximately 45 minutes to 1 hour.
- While the steak cooks, combine parsley, cilantro, garlic, olive oil, vinegar, red pepper flakes, and salt in a bowl to make the chimichurri.
- Heat olive oil in a skillet over high heat. Sear the ribeye for about 2 minutes per side.
- Let the steak rest for a few minutes, then slice and serve with the chimichurri.
Find Dry Aged Ribeye in these Beef Boxes by Lazy T:
