Reverse-Seared Ribeye with Cilantro-Lime Chimichurri and Roasted Sweet Potatoes

For the last several ribeye I've cooked, I've used the sear-first, finish-in-the-oven method. It makes a beautiful steak, and I completely understand the theory behind it.

But there's one thing I've always felt was missing.

That crust.

I'm talking about the deeply browned, sizzling, almost-too-hot-to-touch fat around the edges that practically melts the second it hits your tongue.

So this time I flipped the process.

JUMP TO RECIPE

Instead of starting in a blazing-hot cast iron skillet, this gorgeous 2-inch-thick boneless ribeye from Chihuahua, Mexico spent nearly an hour roasting gently in a 250°F oven before getting a quick sear in ripping-hot cast iron.

The result was everything I hoped for.

Perfectly pink from edge to edge, unbelievably juicy, and finished with the kind of crust that makes ribeye worth buying in the first place.

Served alongside caramelized roasted sweet potatoes and my bright, garlicky Cilantro-Lime Chimichurri, this is one of those meals that looks like it came from an expensive steakhouse but is surprisingly easy to make at home.

If you've never tried the reverse-sear method, consider this your sign.

Then there's the chimichurri.

Rich, buttery ribeye practically begs for something fresh to cut through all that glorious beef fat, and this cilantro-lime chimichurri does exactly that. The garlic, cilantro, lime, and just enough serrano wake up every bite without covering up the flavor of the steak.

My favorite way to eat it? Skip the drizzle.

Take a juicy slice of ribeye and dunk it straight into the Cilantro-Lime Chimichurri. The warm, crusty beef picks up the cool, garlicky sauce, and every bite somehow tastes even beefier while feeling lighter at the same time.

It's one of those combinations that makes you wonder why steak sauce ever became a thing.

So, how do we Reverse-Sear?

Let your ribeye come to room temperature for about 30 minutes.

Season the ribeye liberally on all sides.

Bake the ribeye at 250 F until the internal temperature reaches 115 F (about 50 to 60 minutes depending on your oven and the thickness of the steak). Flip the steak after 20 minutes.

While the steak rests for about 10 minutes, heat 2 tablespoons of avocado oil in a cast iron skillet over high heat until the oil is scorching hot.

Sear the ribeye for 30 seconds to 1 minute per side until all sides are browned and sizzling. For the last minute, add a pat of butter and a clove of garlic to the pan. When the butter melts, use a spoon to baste it over the ribeye.

REVERSE-SEARED RIBEYE with Cilantro-Lime Chimichurri & Roasted Sweet Potatoes

Steak

• 1 boneless ribeye (about 2 inches thick)

• Salt

• Black pepper

• Sazon seasoning

• 2 tablespoons avocado oil

Sweet Potatoes

• 2 medium sweet potatoes, sliced into ½-inch rounds

• 1 tablespoon avocado oil

• Salt

• Sazon seasoning

• Badia Complete Seasoning

To Serve

• Cilantro-Lime Chimichurri (see separate recipe)

Instructions

1. Remove the ribeye from the refrigerator about 30 minutes before cooking.

2. Heat the oven to 250°F.

3. Pat the steak completely dry and season generously on all sides with salt, pepper, and sazon.

4. Place on a baking sheet fitted with a rack, if available.

5. Roast until the internal temperature reaches 115°F, flipping once about halfway through. A 2-inch steak will typically take 50-60 minutes.

6. Remove from the oven and rest for 10 minutes.

7. Pat dry again and lightly re-season.

8. Heat avocado oil in a cast-iron skillet over high heat until just smoking.

9. Sear for 30-60 seconds per side, including the fat cap and edges, until a deep brown crust forms.

10. Rest for about 5 minutes before slicing against the grain.

Sweet Potatoes

1. Toss the sweet potato rounds with avocado oil and seasonings.

2. Place on a baking sheet alongside the steak while it roasts.

3. Flip when you flip the steak.

4. After removing the steak, increase the oven temperature to 385°F.

5. Continue roasting until browned, caramelized, and tender.

Serve

Slice the ribeye thinly and spoon plenty of Cilantro-Lime Chimichurri over the steak. Serve with the roasted sweet potatoes.

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