Craving Meat? Try This Chimi Steak Recipe

*Matthew McConaughey voice* Beef. It’s what’s for dinner.

Sometimes you just need a succulent steak—like, say, right before your period. Red meat is rich in heme iron, which is more efficiently absorbed than non-heme iron from plant-based sources. This is important because iron deficiency is common in women. Plus, steak is high in protein.

So if you’re in the market for a new steak recipe, we’ve got you covered with this Chimi Steak from private chef Gaby Dalkin, author of What’s Gaby Cooking: Grilling All the Things.

“Transport yourself to Argentina without ever having to brave the security line at the airport,” she says of this recipe.

Hungry yet? Scroll down for the full recipe.

Chimi Steak

Recipe Type:Main Course

Serving Size:4 people

Prep Time:60 minutes

Cook Time:20 minutes

Total Time:1 hour 20 minutes

Ingredients:

Compound Butter
1/2 cup unsalted butter softened
2 tablespoons chimichurri seasoning
Salt and pepper to taste

Grilled Ribeye Steak
2 beef ribeyes (2 inches thick)
1 tablespoon chimichurri seasoning
Kosher salt and pepper

Instructions:

Compound Butter
1. Combine the ingredients in a small bowl, and mix until smooth.

Grilled Ribeye Steak
1. Preheat the oven to 275° F. This might seem low, but it’s the key to a reverse sear—low and slow to make sure the steak is perfectly cooked before searing.
2. Liberally season both ribeyes with salt and pepper and chimichurri seasoning. You want a really good coating on both sides.
3.Let the meat rest for about an hour or two at room temperature.
4. Transfer the steaks onto a wire rack in a baking sheet, and put in the preheated oven.
5. Cook for about 20 to 25 minutes for rare (internal temperature should be 110 degrees. If you’re going for medium-rare, cook for 25 to 30 minutes until the internal temp is 120 degrees. For medium, cook for 30 to 35 minutes until the internal temp is 125 degrees.
6. After removing the steaks from the oven, heat a cast iron skillet over high heat. Add one to two teaspoons of olive oil into the skillet and carefully swirl around before the handle is hot.
7. Sear the steaks, one at a time, for about two minutes per side, until you have a great golden crust. (Feel free to move the steaks around as they are searing to get the most char possible.)
8. Remove each steak from the pan, and let rest for 10 minutes before slicing.
9. Slice the steak, top with a spoonful of the compound butter, and serve alongside some skinny fries.

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