Medium Rare Steak Every Time

Ingredients

• 3 pieces Beef Steak (mixed thicknesses) (Thin steak ~150 g (8 mm), medium steak ~200 g (1 cm), thick ribeye ~300 g (4 cm); keep refrigerated until cooking)
• 2 tbsp Ghee (Clarified butter with high smoke point)
• 2 tbsp Olive Oil (Extra‑virgin, for chimichurri and pan coating)
• 1 cup Flat‑Leaf Parsley (Loosely packed, washed and dried)
• 2 tbsp Red Wine Vinegar
• 1 piece Jalapeno (Small, seeded, minced)
• 1 piece Red Chili (Small, minced; optional for extra heat)
• 1 tsp Kosher Salt
• 1 tsp Freshly Ground Black Pepper

Instructions

1. Build and Prepare the Fire

   Gather dry firewood, arrange a small teepee or log pile, light the fire and let it burn down to hot coals. Aim for a high heat zone for searing.

   Time: PT10M

2. Make Chimichurri Sauce

   In a small bowl combine the parsley, red wine vinegar, olive oil, minced jalapeno, minced red chili, salt, and pepper. Mix until evenly coated and let sit while you heat the fire.

   Time: PT10M

3. Prepare the Steaks

   Pat each steak dry with paper towels. Season both sides generously with salt and pepper. Keep the thin steak frozen, the medium steak refrigerated, and the thick ribeye at room temperature (or in the car) as described.

   Time: PT5M

4. Heat Skillet with Ghee and Oil

   Place the cast‑iron skillet over the hottest part of the fire. Add 2 tbsp ghee and 2 tbsp olive oil. Heat until the fat shimmers and begins to lightly smoke.

   Time: PT3M

   Temperature: high

5. Sear the Thin Steak

   Lay the thin (8 mm) steak in the skillet. Sear 1‑2 minutes per side until a deep brown crust forms. Do not move the steak until the first side releases easily.

   Time: PT4M

   Temperature: high

6. Serve Thin Steak Immediately

   Remove the thin steak from the pan, slice against the grain, and drizzle with chimichurri. No resting needed.

   Time: PT0M

7. Cook the Medium‑Thickness Steak

   Sear the 1 cm steak on high heat for 2 minutes per side, then move the skillet to a medium‑heat zone and continue cooking 2‑3 minutes per side until a medium‑rare interior is achieved.

   Time: PT6M

   Temperature: high then medium

8. Rest the Medium Steak

   Transfer the steak to a plate, tent loosely with foil, and let rest for 6 minutes. This allows juices to redistribute.

   Time: PT6M

9. Cook the Thick Ribeye

   Sear the 4 cm thick ribeye on high heat for 2 minutes per side. Move to medium heat and cook 4‑5 minutes per side. Finish with a final 1‑minute high‑heat blast for extra crust.

   Time: PT12M

   Temperature: high then medium then high

10. Rest the Thick Steak

    Place the ribeye on a cutting board, tent with foil, and rest for 10 minutes before slicing.

    Time: PT10M

11. Plate and Serve

    Slice each steak against the grain, arrange on plates, and spoon generous chimichurri over each portion. Serve with optional sides like campfire potatoes or bread.

    Time: PT5M

12. Cleanup

    Allow the skillet to cool, then wash all utensils, bowl, and cutting board with hot, soapy water. Dispose of ash safely.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g