Posted by Corey Loftus on

Reverse-seared Steak with Yuzu Chimichurri

Reverse-seared Steak with Yuzu Chimichurri

  • Prep Time: 5 Minutes 
  • Cook Time: 30 Minutes 
  • Serves: 2


1. Preheat the oven to 200ºF (or the lowest temperature it will go to). Season both sides of the steak with salt and pepper. Place the steak on a rack in a rimmed baking sheet.

2. Place the steak in the oven and cook until the internal temperature reaches your desired doneness. For medium rare, it will take approximately 20-30 minutes per pound of steak. A meat thermometer or oven probe is recommended. For rare: 115ºF; medium rare 125ºF; medium 135ºF. Remove from the oven when it reaches the correct temperature.

3. While the steak is in the oven, make the steak sauce. Mix together Bachan’s Yuzu Barbecue Sauce with rice vinegar, sesame oil, cilantro, and garlic in a bowl. Set aside.

4. Heat a cast iron skillet over high heat until smoking. Add a generous amount of high heat oil. When the oil is hot, sear the steak for 15-30 seconds per side, or until desired sear is reached. Rest for 3-5 minutes, then slice and serve with the Bachan’s yuzu chimichurri.