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SeasonalOccasionDate NightBeefDairyBeefUnder 1 HourUnder 45 MinutesPan FryStove TopCast Iron PanLunchDinnerGluten-FreeComfort Food

Pan-Seared Steak With Chimichurri

This pan-seared steak with chimichurri is a restaurant-quality dinner made simple. A juicy New York strip steak is seared until golden brown, basted in butter, and finished with a vibrant homemade chimichurri bursting with garlic, parsley, and a touch of red pepper. Perfect for date night or any time you want a steakhouse-style meal at home, it’s bold, herby, and irresistible.

Kelly Paige
Tasty Team
Total Time

40 minutes

40 min

Prep Time

10 minutes

10 min

Cook Time

15 minutes

15 min

Pan-Seared Steak With Chimichurri
Total Time

40 minutes

40 min

Prep Time

10 minutes

10 min

Cook Time

15 minutes

15 min

Ingredients

for 2 servings

Steak:

  • 1.5 lb New York strip steak (1½ inches thick)
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons avocado oil
  • 4 tablespoons unsalted butter
  • 2 garlic cloves, lightly smashed
  • 2 fresh thyme sprigs

Chimichurri:

  • 1 bunch fresh parsley, thick stems removed
  • 1 garlic clove
  • 2 tablespoons red wine vinegar, or more to taste
  • ¾ teaspoon kosher salt, or more to taste
  • ½ teaspoon dried oregano
  • ½ teaspoon dried red pepper flakes
  • ½ cup extra virgin olive oil

Nutrition Info

  • Calories 1167
  • Fat 96g
  • Carbs 4g
  • Fiber 0g
  • Sugar 0g
  • Protein 68g

Estimated values based on one serving size.

Preparation

  1. Make the steak: Pat the steak dry with paper towels. Season generously on all sides with salt and black pepper.
  2. Heat a large cast-iron skillet over medium-high until very hot. Add the avocado oil, and let it heat until it shimmers, about 1 minute. Using tongs, hold the steak upright, and place the fat cap in the hot oil. Cook for about 2 minutes, until it renders and turns golden.
  3. Lay the steak flat in the skillet, and cook, undisturbed, until a deep crust forms, 3–4 minutes. Flip and sear the second side for another 2–3 minutes.
  4. Reduce the heat under the skillet to medium. Add the butter, garlic, and thyme to the skillet. Cook, tilting the skillet slightly and spooning the hot butter over the steak, until the butter melts and foams and the steak surface is glossy and richly browned. Continue spooning the butter over the steak, and cook until the internal temperature reaches about 125°F for medium-rare, 3–4 minutes.
  5. Remove the skillet from heat. Transfer the steak to a cutting board, and let it rest for 5–10 minutes.
  6. Meanwhile, make the chimichurri: Place the parsley, garlic, vinegar, salt, oregano, and red pepper flakes in a blender. Pulse the mixture until the herbs are finely chopped but still have visible texture, 6–8 times, stopping to scrape down the sides as needed.
  7. Pour the olive oil into the mixture in the blender. Pulse just until the oil is incorporated and the sauce looks loose and spoonable, 3–4 times. Taste and add more salt or vinegar as needed.
  8. Slice the rested steak against the grain into ½-inch pieces. Spoon the chimichurri over the steak, and serve.
  9. Enjoy!
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Pan-Seared Steak With Chimichurri