Pan-Seared Steak with Vibrant Chimichurri
Pan-Seared Steak with Vibrant Chimichurri
Ingredients
For the Steak
- 2 pounds boneless ribeye or strip steaks, about 1 1/2 inches thick, patted very dry
- 1 tablespoon kosher salt, plus more as needed
- 1 teaspoon freshly ground black pepper
- 2 tablespoons high-smoke point oil, such as grapeseed or avocado
- 2 tablespoons unsalted butter
- 3 garlic cloves, lightly smashed
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
For the Chimichurri
- 1 cup fresh flat-leaf parsley, packed, stems removed
- 2 tablespoons fresh oregano leaves, packed
- 3 garlic cloves
- 1 shallot, small, roughly chopped
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 1
Prepare the Chimichurri: In a food processor or blender, combine the fresh flat-leaf parsley, fresh oregano leaves, garlic cloves, shallot, red pepper flakes, red wine vinegar, kosher salt, and freshly ground black pepper. Pulse until finely chopped but not puréed. With the motor running, slowly drizzle in the extra virgin olive oil until well combined. Taste and adjust seasoning as needed. Transfer to a small bowl and set aside.
⏱️ 5 min
- 2
Season the Steaks: Ensure the steaks are patted very dry with paper towels. This is crucial for a good crust. Season generously all over with kosher salt and freshly ground black pepper.
⏱️ 2 min
- 3
Preheat Skillet: Heat a heavy-bottomed skillet (preferably cast iron) over high heat until it begins to smoke lightly, about 3 to 5 minutes. Add the high-smoke point oil to the hot pan.
⏱️ 3 min•🌡️ 450
- 4
Sear the Steaks: Carefully place the seasoned steaks in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 2 to 3 minutes per side until a deep, golden-brown crust forms.
⏱️ 6 min
- 5
Baste with Aromatics: Reduce the heat to medium. Add the unsalted butter, smashed garlic cloves, fresh rosemary sprigs, and fresh thyme sprigs to the pan. Tilt the pan and use a large spoon to continuously baste the steaks with the melted butter and aromatics for another 2 to 4 minutes, flipping once, until your desired doneness is reached.
⏱️ 4 min•🌡️ 375
- 6
Check Temperature and Rest: For medium-rare, the internal temperature should be 130-135°F. For medium, 135-140°F. Remove the steaks from the pan and transfer them to a cutting board. Let the steaks rest for 5 to 10 minutes. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min
- 7
Slice and Serve: Slice the rested steaks against the grain into thick pieces. Serve immediately, generously topped with the vibrant chimichurri sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Steak with Vibrant Chimichurri
Ingredients
For the Steak
- 2 pounds boneless ribeye or strip steaks, about 1 1/2 inches thick, patted very dry
- 1 tablespoon kosher salt, plus more as needed
- 1 teaspoon freshly ground black pepper
- 2 tablespoons high-smoke point oil, such as grapeseed or avocado
- 2 tablespoons unsalted butter
- 3 garlic cloves, lightly smashed
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
For the Chimichurri
- 1 cup fresh flat-leaf parsley, packed, stems removed
- 2 tablespoons fresh oregano leaves, packed
- 3 garlic cloves
- 1 shallot, small, roughly chopped
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 1
Prepare the Chimichurri: In a food processor or blender, combine the fresh flat-leaf parsley, fresh oregano leaves, garlic cloves, shallot, red pepper flakes, red wine vinegar, kosher salt, and freshly ground black pepper. Pulse until finely chopped but not puréed. With the motor running, slowly drizzle in the extra virgin olive oil until well combined. Taste and adjust seasoning as needed. Transfer to a small bowl and set aside.
⏱️ 5 min - 2
Season the Steaks: Ensure the steaks are patted very dry with paper towels. This is crucial for a good crust. Season generously all over with kosher salt and freshly ground black pepper.
⏱️ 2 min - 3
Preheat Skillet: Heat a heavy-bottomed skillet (preferably cast iron) over high heat until it begins to smoke lightly, about 3 to 5 minutes. Add the high-smoke point oil to the hot pan.
⏱️ 3 min•🌡️ 450 - 4
Sear the Steaks: Carefully place the seasoned steaks in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 2 to 3 minutes per side until a deep, golden-brown crust forms.
⏱️ 6 min - 5
Baste with Aromatics: Reduce the heat to medium. Add the unsalted butter, smashed garlic cloves, fresh rosemary sprigs, and fresh thyme sprigs to the pan. Tilt the pan and use a large spoon to continuously baste the steaks with the melted butter and aromatics for another 2 to 4 minutes, flipping once, until your desired doneness is reached.
⏱️ 4 min•🌡️ 375 - 6
Check Temperature and Rest: For medium-rare, the internal temperature should be 130-135°F. For medium, 135-140°F. Remove the steaks from the pan and transfer them to a cutting board. Let the steaks rest for 5 to 10 minutes. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min - 7
Slice and Serve: Slice the rested steaks against the grain into thick pieces. Serve immediately, generously topped with the vibrant chimichurri sauce.
⏱️ 2 min