Reverse Seared Cowboy Steaks with Chimichurri by Snake River Farms

Cowboy Steak:
2 SRF Gold® Cowboy Steaks (2.5 pounds each)
Kosher salt
Fresh ground pepper, to taste
Finishing salt, to taste
Chimichurri Sauce:
1 bunch flat leaf (Italian) parsley, finely chopped
½ bunch cilantro, finely chopped
2 tablespoons chopped fresh oregano (can sub 1 teaspoon dried oregano)
1 small shallot, finely chopped
1 teaspoon dried red chili flakes (can sub a chopped fresh Fresno or jalapeno chili)
2 to 3 cloves garlic, finely chopped
1 cup (approximately) olive oil
2 to 3 tablespoons red wine vinegar
1 teaspoon kosher salt

Season the steaks generously on all sides with kosher salt.
Se the oven to 250ºF or set your grill up for two zone cooking with a hot side and a cool side. For a gas grill, turn one burner to medium for the hot side and leave the burner off on the other for the cool side. For charcoal grills, move all of the coal to one side and leave the other side open.
Place the seasoned steaks in the oven or on the cool side of the grill and shut the lid. Adjust the gas level or the vents on a charcoal grill to maintain a temperature less than 300ºF.
The finished temperatures for the steak are 110º for rare, 120ºF for medium rare and 130ºF for medium. The cook time will vary, but generally the total time is 60 to 90 minutes. Check the internal temperature at 20 minutes to get a baseline, and then check every 15 to 20 minutes.
When the steaks reach the desired temperature, remove from heat and place on a cutting board. Loosely tent with foil to keep them from cooling too quickly. Let rest 15 to 20 minutes.
When ready to serve, sear the steaks. Put a cast iron skillet on high heat. For grills, turn up the gas or stoke the coals to full heat. Sear the steaks on each side until an even brown crust forms, about two minutes per side. Use tongs and sear the edges of the steaks to brown and crisp up the fat cap.
Place the seared steaks on a cutting board, slice and season with fresh ground pepper and a sprinkling of flakey finishing salt. Serve with chimichurri.

Put everything but the oil and vinegar in a bowl and mix to combine.
Add about ½ the olive oil to the mixture and stir. You want all the dry ingredients to be lightly suspended in oil and the overall consistency to be sauce-like. Add more oil as needed.
Add 1 to 2 tablespoons of the red wine vinegar, then taste. You’re looking for a good balance of herbal and tart. Adjust to suit your taste.
Taste and do a final adjustment of the salt, chili and vinegar levels.

Save Recipe

Add To Collection Add To Meal Planner Add To Shopping List

You Might Also Enjoy These Recipes: