Pan-Roasted Strip Steak with Chimichurri

 

INGREDIENTS

2 strip steaks, 1 1/2-inch thick or more

Olive oil, as needed

Kosher salt, to taste

Freshly ground black pepper, to taste

2 garlic cloves, peeled

3 tablespoons unsalted butter

 

CILANTRO CHIMICHURRI

1/2 bunch cilantro, rough chopped

1/4 white onion, 1/4″ diced

1 tablespoon chopped garlic in water

2 tablespoons apple cider vinegar

2 tablespoons olive oil

1 teaspoon crushed red pepper

Kosher salt and pepper, to taste

 

COOKING

1. Preheat oven to 375°F. Prior to cooking steaks, place at room temperature and allow to set out for 30 minutes. Pat dry with paper towel, then brush with olive oil and season with salt and pepper.

2. Heat ovenproof skillet or cast-iron skillet on stovetop over high heat.

3. Once pan begins to smoke, add steaks to pan and sear for 2-3 minutes per side. Add garlic to pan.

4. Place pan with steaks into oven and cook to desired doneness using the approximate times: Rare 120° to 130°F– 7 minutes, medium rare 130° to 140°F– 8 minutes, medium 140° to 150°F– 10 minutes and medium well 150°¬ to 160°F– 12 minutes.

5. Remove from oven, add butter to pan and allow to melt. Using a spoon, mix butter with garlic, then baste each steak with butter mixture.

6. Place on plate and allow steak to rest for 5 minutes prior to cutting. Slice and then drizzle chimichurri over top of steak or serve on side.

 

CILANTRO CHIMICHURRI

1. Rough chop cilantro and place in small mixing bowl. Add remaining ingredients and let sit for minimum of 3 hours to allow flavors to meld together.