Pan Seared Steak Chimichurri

My first attempt at chimichurri was a disaster because I used dried parsley and ended up with something that looked like green sawdust. A friend from Buenos Aires eventually set me straight, and now this sauce lives in a jar in my fridge at all times.

I made this for a Tuesday dinner with my brother who claims he doesnt like fancy food. He scraped the plate clean and asked if I could make the green sauce again next week. Now it is our unofficial birthday dinner tradition.

Ingredients

• ribeye or strip steaks: Go for 1 inch thickness because anything thinner cooks too fast and anything thicker takes forever to reach that perfect medium rare
• olive oil: Use regular oil here since you are heating it to smoking point anyway
• kosher salt: The coarse flakes stick better to the meat surface than fine table salt
• fresh flat-leaf parsley: Do not even think about using dried parsley here or the sauce will taste grassy and sad
• fresh cilantro: Optional but it adds this brightness that cuts through the rich steak beautifully
• garlic: Fresh minced gives you those little pops of intense flavor throughout the sauce
• fresh oregano: Dried works in a pinch but fresh oregano makes the sauce taste like it came from an actual Argentine asado
• crushed red pepper flakes: Start with half a teaspoon and add more if you like things really spicy
• red wine vinegar: This acid is what cuts through all that fat and makes you want to take another bite
• extra virgin olive oil: This is where the good oil matters since it is not getting cooked

Instructions

Bring the steaks to room temperature:

Pull them out of the fridge at least 20 minutes before cooking and pat them completely dry with paper towels

Season generously:

Sprinkle salt and pepper on both sides and press gently so it actually sticks to the meat

Get the pan ripping hot:

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

Sear hard:

Lay the steaks in carefully and do not touch them for 3 to 4 minutes per side

Let them rest:

Tent the meat loosely with foil and wait 5 minutes so the juices redistribute instead of running all over your cutting board

Make the magic sauce:

Whisk together the herbs garlic vinegar oil and seasonings until everything is bright green and smells amazing

Finish it right:

Slice against the grain and spoon that chimichurri over everything while the steak is still hot

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This recipe became my go-to for dinner parties because I can make the sauce ahead and focus on chatting with guests instead of stressing at the stove.

Choosing the Right Cut

Ribeye has more fat marbling which means more flavor and a juicier final result. Strip steak is leaner with a tighter grain so choose ribeye if you want something more indulgent.

Getting the Perfect Sear

That smoking hot pan is nonnegotiable for the caramelized crust that makes restaurant steaks taste so good. Do not overcrowd the pan or the temperature will drop and you will end up steaming instead of searing.

Make Ahead Magic

The chimichurri actually tastes better after sitting in the fridge for a day or two. Make a double batch and keep it in a jar for quick weeknight meals.

• Let the sauce come to room temperature before serving
• Give it a good stir since the oil separates in the fridge
• Taste again before serving as garlic gets stronger over time

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There is something deeply satisfying about a perfectly seared steak with that bright herbaceous sauce cutting through every rich bite.

Recipe Questions & Answers

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

Use a heavy skillet over high heat until smoking hot, add a small amount of oil, then sear the steak 3–4 minutes per side for medium-rare. Avoid moving it to create a crust.

→ Can I prepare chimichurri sauce ahead of time?

Yes, the sauce can be made up to two days in advance and refrigerated. Stir well before serving to recombine the ingredients.

→ What cut of steak works best for this method?

Ribeye or strip steaks about 1 inch thick are ideal for even cooking and tenderness when seared.

→ How should I rest the steak after cooking?

Remove from heat, tent loosely with foil, and rest for about 5 minutes to let juices redistribute for a tender bite.

→ What are good side dishes to pair with this steak and chimichurri?

Roasted potatoes, grilled vegetables, or a crisp green salad balance the bold flavors nicely.