Yield : 1 Steak
Prep Time : 4 – 24 Hours
Cook Time : 20 Minutes
For the Marinade:
- 4 garlic cloves, minced (1 tablespoon)
- 1 jalapeño, seeded and minced (3 tablespoons)
- 2 scallions, trimmed and roughly chopped (¼ cup)
- 1 small bunch cilantro, roughly chopped (⅓ cup)
- 6 sprigs fresh oregano leaves, roughly chopped (2 tbsp.)
- .5 cup Patrón Silver
- .25 cup Worcestershire sauce
- .25 cup orange juice
- .25 cup lime juice
- 1 tablespoon orange zest
- 1 tablespoon lime zest
For the Steak:
- 1 bone-in, dry-aged rib steak, 1.5 to 1.75 pounds and about 1.5 inches thick
- Kosher salt and freshly ground black pepper, to taste
1. In a large bowl, combine the marinade ingredients. Add the steak to the marinade, turning it a couple of times to coat. Transfer the marinade and the steak to a large, heavy-duty zip-top bag and chill for 4 to 24 hours.
2. Preheat the oven to 500° and heat a grill pan or unoiled cast-iron skillet over high heat. Alternately, light a charcoal grill and arrange the coals on one side so that there are 2 temperature zones for cooking. The lower temperature zone should be about 375°.
3. Remove the meat from the marinade and pat it dry with a paper towel. Season with kosher salt and freshly ground black pepper. Sear the steak over high heat for 2 minutes per side before transferring the pan to the oven or before transferring the steak to the cooler side of the grill. Close the oven door or cover the grill.
4. Continue cooking for 6 to 8 minutes, flipping the steak once, until the internal temperature reaches 140° for medium rare. Let the steak rest for 5 minutes before serving.
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