Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Argentina with this irresistible Pan Seared Steak with Chimichurri. Imagine a perfectly seared, juicy ribeye steak, kissed by high heat and topped with a vibrant, herbaceous sauce that will make your dinner guests swoon. This recipe isn't just a meal—it's a gastronomic experience that combines the rich, bold flavors of perfectly cooked beef with the zesty, fresh punch of authentic chimichurri sauce.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Argentinian
Serves: 2 servings
Ingredients
- 2 ribeye steaks
- Salt and pepper to taste
- 1/2 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
Instructions
- Remove steaks from refrigerator 30-45 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat steaks dry using paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season both sides of the steaks generously with salt and freshly ground black pepper, pressing the seasoning into the meat.
- While steaks rest, prepare chimichurri sauce by combining chopped parsley, minced garlic, red wine vinegar, olive oil, and red pepper flakes in a small bowl. Mix thoroughly and set aside.
- Heat a cast-iron skillet or heavy-bottomed pan over high heat until it's smoking hot, about 3-4 minutes.
- Add a small amount of high-heat oil like grapeseed or avocado oil to the pan, swirling to coat the surface.
- Carefully place steaks in the hot pan, allowing them to sear without moving for 3-4 minutes to develop a rich, golden-brown crust.
- Flip steaks using tongs and cook the other side for an additional 3-4 minutes for medium-rare, or adjust time based on desired doneness.
- If desired, add a pat of butter during the last minute of cooking for extra flavor and richness.
- Remove steaks from pan and let them rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Slice steaks against the grain and generously drizzle with prepared chimichurri sauce.
- Serve immediately, garnishing with additional fresh parsley if desired.
Tips
- Temperature is Key: Always let your steaks come to room temperature before cooking to ensure even heat distribution and a more consistent cook.
- Dry Means Crispy: Pat your steaks completely dry before seasoning to achieve that coveted golden-brown crust.
- High Heat is Your Friend: Use a cast-iron skillet or heavy-bottomed pan and get it smoking hot before adding your steak for the perfect sear.
- Don't Overcrowd: Cook steaks one at a time if necessary to maintain high pan temperature.
- Rest Your Meat: Letting the steak rest after cooking allows juices to redistribute, ensuring a moist and tender bite.
- Fresh Ingredients Matter: Use fresh parsley and high-quality olive oil for the most vibrant chimichurri sauce.
- Customize Your Doneness: Use a meat thermometer to achieve your preferred level of steak doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 2g
Protein: 36g
Fat: 35g
Saturated Fat: 14g
Cholesterol: 120mg
