Pan-seared steak with chimichurri
Pan-seared steak with chimichurri
Ingredients
For the Steak
- 2 pounds Sirloin or Ribeye Steaks, about 1 1/2 inches thick
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon Black pepper, freshly ground
- 1 tablespoon Olive oil, high smoke point
- 4 tablespoons Unsalted butter
- 4 Garlic, cloves, smashed
- 2 Fresh rosemary, sprigs
For the Chimichurri
- 1 cup Fresh flat-leaf parsley, finely chopped
- 1/4 cup Fresh oregano, finely chopped
- 3 Garlic, cloves, minced
- 1/4 cup Red wine vinegar
- 1/2 cup Extra virgin olive oil
- 1/2 teaspoon Red pepper flakes
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper, freshly ground
Instructions
- 1
Prepare the chimichurri: In a small mixing bowl, combine the finely chopped fresh flat-leaf parsley, finely chopped fresh oregano, minced garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, kosher salt, and black pepper. Stir well to combine all ingredients. Set aside to allow the flavors to meld, preferably for at least 15 minutes while you prepare the steak.
⏱️ 10 min - 2
Prepare the steaks: Pat the sirloin or ribeye steaks thoroughly dry with paper towels. This is crucial for achieving a good sear. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 5 min - 3
Preheat the pan: Heat a heavy-bottomed skillet, preferably cast iron, over medium-high heat for 3 to 5 minutes, until it's very hot and just beginning to smoke lightly.
⏱️ 5 min - 4
Sear the steaks: Add 1 tablespoon of high smoke point olive oil to the hot pan. Carefully place the seasoned steaks in the skillet. Sear for 3 to 4 minutes per side for a medium-rare steak, or until a deep brown, caramelized crust forms. Adjust heat as needed to prevent burning.
⏱️ 8 min - 5
Baste the steaks: Reduce the heat to medium. Add the unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the pan. Once the butter is melted, tilt the pan slightly and use a large spoon to continuously baste the melted butter mixture over the steaks for 1 to 2 minutes, ensuring they are coated in the flavorful fat.
⏱️ 2 min - 6
Rest the steaks: Remove the steaks from the pan and transfer them to a clean cutting board. For medium-rare, the internal temperature should be around 130°F (it will rise a few degrees while resting). Tent the steaks loosely with aluminum foil and let them rest for 5 to 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min•🌡️ 130°F - 7
Slice and serve: Slice the rested steaks against the grain into 1/2-inch thick slices. Arrange on serving plates and spoon a generous amount of the prepared chimichurri over each serving. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-seared steak with chimichurri
Ingredients
For the Steak
- 2 pounds Sirloin or Ribeye Steaks, about 1 1/2 inches thick
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon Black pepper, freshly ground
- 1 tablespoon Olive oil, high smoke point
- 4 tablespoons Unsalted butter
- 4 Garlic, cloves, smashed
- 2 Fresh rosemary, sprigs
For the Chimichurri
- 1 cup Fresh flat-leaf parsley, finely chopped
- 1/4 cup Fresh oregano, finely chopped
- 3 Garlic, cloves, minced
- 1/4 cup Red wine vinegar
- 1/2 cup Extra virgin olive oil
- 1/2 teaspoon Red pepper flakes
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper, freshly ground
Instructions
- 1
Prepare the chimichurri: In a small mixing bowl, combine the finely chopped fresh flat-leaf parsley, finely chopped fresh oregano, minced garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, kosher salt, and black pepper. Stir well to combine all ingredients. Set aside to allow the flavors to meld, preferably for at least 15 minutes while you prepare the steak.
⏱️ 10 min - 2
Prepare the steaks: Pat the sirloin or ribeye steaks thoroughly dry with paper towels. This is crucial for achieving a good sear. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 5 min - 3
Preheat the pan: Heat a heavy-bottomed skillet, preferably cast iron, over medium-high heat for 3 to 5 minutes, until it's very hot and just beginning to smoke lightly.
⏱️ 5 min - 4
Sear the steaks: Add 1 tablespoon of high smoke point olive oil to the hot pan. Carefully place the seasoned steaks in the skillet. Sear for 3 to 4 minutes per side for a medium-rare steak, or until a deep brown, caramelized crust forms. Adjust heat as needed to prevent burning.
⏱️ 8 min - 5
Baste the steaks: Reduce the heat to medium. Add the unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the pan. Once the butter is melted, tilt the pan slightly and use a large spoon to continuously baste the melted butter mixture over the steaks for 1 to 2 minutes, ensuring they are coated in the flavorful fat.
⏱️ 2 min - 6
Rest the steaks: Remove the steaks from the pan and transfer them to a clean cutting board. For medium-rare, the internal temperature should be around 130°F (it will rise a few degrees while resting). Tent the steaks loosely with aluminum foil and let them rest for 5 to 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min•🌡️ 130°F - 7
Slice and serve: Slice the rested steaks against the grain into 1/2-inch thick slices. Arrange on serving plates and spoon a generous amount of the prepared chimichurri over each serving. Serve immediately.
⏱️ 3 min