Description
A perfectly seared steak basted in garlic butter and topped with a fresh, acidic chimichurri herb sauce for a balanced, gourmet meal.
Ingredients
Scale
- 2 Ribeye or New York Strip steaks (approx 1 inch thick)
- 4 tablespoons unsalted butter
- 4 cloves garlic, smashed
- 1/2 cup fresh parsley, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Mix the chopped parsley, oregano, minced garlic, olive oil, red wine vinegar, salt, and pepper in a small bowl. Set aside to marinate.
- Pat the steaks completely dry with paper towels and season both sides generously with salt and black pepper.
- Heat a cast-iron skillet over high heat with a tablespoon of oil until it begins to smoke.
- Place steaks in the pan and sear for 3-4 minutes per side for medium-rare, without moving them.
- Reduce heat to medium and add the butter and smashed garlic cloves to the pan.
- Spoon the melting garlic butter over the steaks continuously for 2 minutes.
- Remove steaks from the pan and let them rest on a board for 5-10 minutes.
- Slice the steak against the grain and top with the fresh chimichurri sauce.