Air Crisper Ribeye Steak with Chimichurri

Ingredients:

For the Steak

• 2 ribeye steaks, 1–1.5 inches thick
• 1½ tsp coarse sea salt
  

For the Chimichurri

• ½ cup flat-leaf parsley, finely chopped
• 4 cloves garlic, minced
• 1 small shallot, finely minced (optional)
• 1 tsp dried oregano
• 1 small red chile, seeded and finely diced (or 2 tsp red pepper flakes)
• 3 tbsp red wine vinegar
• 1 tsp fine sea salt
• ½ tsp freshly ground black pepper
• ⅔ cup extra-virgin olive oil

Instructions:

1. Salt and Rest the Steaks
   1. Pat the ribeyes thoroughly dry with paper towels. Season both sides generously with coarse sea salt. Set them on a wire rack uncovered at room temperature for at least 45 minutes before cooking. Dry, well-salted meat is what makes MaxCrisp mode sing — don't rush this step.
2. Make the Chimichurri
   1. Finely chop the parsley and mince the garlic and shallot. Combine with the oregano, red chile, red wine vinegar, salt, and black pepper in a bowl. Pour in the olive oil and stir until the sauce is evenly combined and spoonable. Let it rest at room temperature for at least 15 minutes before serving — the flavors come together significantly as it sits. Make this first so it's ready when the steak comes off.
3. Preheat the Air Crisper
   1. Place the Crisper Disk into the 4.5 Quart Glass Pot and set the Magnifique Air Crisper to MaxCrisp mode. Allow it to preheat for 5 minutes — a fully preheated unit is essential for a proper sear.
4. Sear the Steaks
   1. Using heat-resistant silicone gloves, carefully place the ribeyes onto the Crisper Disk. MaxCrisp for 7-10 minutes on the first side without moving them — let the crust develop fully. Flip and cook for another 7-10 minutes on the second side for medium rare, targeting an internal temperature of 130°F (54°C). Adjust by a minute or two in either direction depending on your preferred doneness and the thickness of your steaks.
5. Rest and Serve
   1. Remove the steaks using the silicone gloves and let them rest for 5–10 minutes before slicing — this is non-negotiable for a juicy steak. Slice against the grain and spoon chimichurri generously over the top. Serve any extra chimichurri on the side.

Print Recipe