Pan Seared Steak chimichurri

The first time I made chimichurri, I accidentally doubled the garlic because I couldn

My friend from Buenos Aires laughed when she saw me chopping everything by hand, then admitted her grandmother uses a food processor too. Sometimes shortcuts are just smart cooking.

Ingredients

• Ribeye or strip steaks: The marbling in ribeye creates incredible flavor and juiciness during that high heat sear
• Olive oil: Use regular olive oil for cooking the steak, save your best extra virgin for the sauce
• Fresh parsley and cilantro: Flat leaf parsley has better flavor than curly, and cilantro adds brightness without overpowering
• Red wine vinegar: Provides the essential acid that cuts through the rich steak and balances the herbs
• Garlic: Freshly minced garlic gives you that authentic punch you cannot get from powder
• Red pepper flakes: Start with half a teaspoon and adjust to your heat preference

Instructions

Bring steaks to room temperature:

Take the steaks out of the refrigerator 20 to 30 minutes before cooking and pat them completely dry with paper towels

Season generously:

Sprinkle salt and pepper over both sides of the steaks, pressing gently to help it adhere to the meat

Get the pan screaming hot:

Heat olive oil in a cast iron skillet over high heat until you see the first wisp of smoke

Sear to perfection:

Carefully place the steaks in the pan and let them sear undisturbed for 3 to 4 minutes per side

Rest the meat:

Transfer steaks to a plate and cover loosely with foil for 5 minutes to let the juices redistribute

Make the magic sauce:

Combine parsley, cilantro, garlic, oregano, and red pepper flakes in a bowl, then stir in vinegar and olive oil until well blended

Finish and serve:

Slice the rested steaks against the grain and spoon that vibrant chimichurri all over them

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This recipe became our anniversary tradition because it feels fancy enough for celebration but familiar enough to make any Tuesday feel special.

Choosing The Right Cut

I have learned that thickness matters more than the specific cut. Look for steaks that are at least one inch thick, anything thinner will cook too fast and lose that juicy center we are all after.

The Chimichurri Timeline

Making the sauce ahead actually improves it. The flavors meld together beautifully in the refrigerator, so do not hesitate to prep it in the morning or even the day before you plan to cook.

Serving It Up

A simple green salad with a tangy vinaigrette cuts through the richness perfectly. Roasted potatoes or crusty bread to soak up extra sauce never hurts either.

• Let the sauce come to room temperature before serving
• Double the chimichurri recipe because you will want extra
• Any leftover sauce keeps for a week in the refrigerator

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There is something deeply satisfying about a perfectly seared steak with that bright, herbaceous sauce on top. Hope this becomes a regular in your dinner rotation too.

Recipe Q&A

→ How do I achieve a perfect sear on the steak?

Use a heavy skillet, preferably cast iron, heated until just smoking. Pat steaks dry and sear without moving for 3–4 minutes each side to develop a flavorful crust.

→ Can I prepare chimichurri sauce in advance?

Yes, chimichurri can be made ahead and stored refrigerated for up to two days, allowing flavors to meld beautifully.

→ What is the best cut of steak for this method?

Ribeye or strip steaks about 1 inch thick work best, offering a balance of tenderness and flavor.

→ How do I adjust the spice level of the sauce?

Increase or decrease crushed red pepper flakes according to your preferred heat level.

→ Should the steak rest before slicing?

Resting for 5 minutes under foil allows juices to redistribute, resulting in a juicier, more tender steak.