CrustyCrab
Recipes

ArgentineNY strip or tenderloin steaks

Reverse-Seared Steak with Chimichurri, Garlic Mash and Grilled Asparagus

Thick steaks cooked gently on the grill, then seared hard and butter-basted in cast iron, with bright chimichurri, garlic mashed potatoes and charred asparagus.

Calories
1460kcal
Protein
72g
Carbs
59g
Fat
105g
Total, 50 min active
1 hr 30 min, plus dry-brining
Servings
7

Nutrition is per serving.

Ingredients

Steaks

  • 7 NY strip or tenderloin steaks, about 1½ in thick and similar in size
  • 1 tbsp plus ½ tsp kosher salt
  • 1¾ tsp coarsely ground black pepper
  • 3½ tbsp avocado oil
  • 5 tbsp unsalted butter
  • 7 sprigs thyme
  • 5 garlic cloves, smashed

Chimichurri

  • 2 cups finely chopped parsley (flat-leaf or curly)
  • 2 tbsp fresh oregano leaves, finely chopped
  • 5 garlic cloves, minced
  • 5 tbsp red wine vinegar
  • 1⅓ cups olive oil
  • ¾ tsp red pepper flakes
  • ¾ tsp salt

Garlic mashed potatoes

  • 4.5 lb Yukon gold potatoes, peeled and quartered
  • 7 garlic cloves, peeled
  • 10½ tbsp unsalted butter
  • 1⅓ cups heavy cream or whole milk, warmed
  • 2½ tsp salt

Asparagus

  • 2.5 lb asparagus, woody ends trimmed
  • 3½ tbsp olive oil
  • ¾ tsp salt

Steps

  1. Trim and dry-brine. About 4 hours ahead, trim any silverskin and thin the fat cap to about ⅛ in. Salt the steaks and leave them uncovered on a rack in the fridge, flipping once at about 2 hours. Hold the pepper until just before cooking.
  2. Make the chimichurri. Finely chop the parsley and oregano and combine with the garlic, vinegar, olive oil, pepper flakes and salt. Let it sit at room temperature at least 30 minutes.
  3. Temper the steaks. Pull the steaks 30–40 minutes before grilling, pat them dry, and season with the pepper.
  4. Boil the potatoes. Cover the potatoes and garlic with cold, well-salted water, bring to a boil and cook until fork-tender, 15–20 minutes.
  5. Cook the steaks gently. Heat a grill to 375°F. Cook the steaks, flipping once, until they reach 115–118°F inside for medium-rare, 125–128°F for medium or 135–138°F for medium-well. Pull thinner steaks earlier.
  6. Mash. Drain the potatoes and garlic and return them to the pot. Mash with the butter, then stir in the warm cream and salt until smooth. Keep covered.
  7. Sear. Heat a cast iron skillet over high until just smoking. Pat the steaks dry again, add the avocado oil, and sear in 2–3 batches, 60–90 seconds per side, for a deep crust. Stand each steak on its fat edge for 30–60 seconds to render it.
  8. Baste. Lower the heat slightly, add the butter, thyme and garlic, tilt the pan and spoon the butter over the steaks for 30–60 seconds per batch.
  9. Rest. Move the steaks to a board and tent loosely with foil for about 7 minutes.
  10. Grill the asparagus. While the steaks rest, toss the asparagus with the oil and salt and grill over high heat until lightly charred and tender, about 7 minutes.
  11. Serve. Serve the steaks over the mash with the asparagus alongside and plenty of chimichurri spooned over.

Notes

  • Dry surface, deep crust: pat the steaks dry before the grill and again before the sear.
  • Batches: tent the resting batch loosely so it doesn’t steam while the next one sears.
  • Pepper last: pepper added at the dry-brine stage scorches and turns bitter during the sear.
  • Doneness: the pull temperatures are before the sear; the sear and rest carry each steak to its target.
  • Chimichurri ahead: it can be made earlier in the day and refrigerated; take it out 30–45 minutes before serving and stir. If it’s too loose, add more parsley rather than changing the oil or vinegar.
  • No pepper flakes: use a scant ¼ tsp cayenne, a few dashes of hot sauce, or a minced fresh chile.