Pan Seared Steak Chimichurri

The first time I had chimichurri was at a tiny Argentine restaurant in Buenos Aires where the waiter brought out this vibrant green sauce before the steaks even arrived. I dipped my bread in it and immediately forgot about the main course. Now I make this at least once a month because that herbaceous punch against a rich seared steak is something my dinner guests talk about for weeks afterward.

Last summer my brother came over skeptical that a sauce could make that much difference. He took one bite of the steak with that bright garlic parsley mixture drizzled over the top and literally stopped talking mid sentence. Now he requests it every time he visits and has started experimenting with adding chimichurri to everything from roasted potatoes to grilled vegetables.

Ingredients

• 2 boneless ribeye or strip steaks: The marbling in ribeye creates those gorgeous flavorful juices while strip steak gives you a slightly leaner but still incredibly tender experience. About one inch thick is the sweet spot for getting that perfect crust without overcooking the interior.
• 1 tablespoon olive oil: This is just for the skillet so choose something with a decent smoke point. The oil helps create that beautiful restaurant quality sear that everyone loves.
• 1 teaspoon kosher salt: Kosing salt has larger crystals that adhere beautifully to the meat surface creating that perfect seasoned crust. Do not skip this step or use table salt instead.
• ½ teaspoon freshly ground black pepper: Fresh cracked pepper has a heat and complexity that pre ground pepper lost months ago in a factory somewhere.
• ½ cup fresh flat leaf parsley: Flat leaf parsley has a more subtle flavor than curly parsley and blends into the sauce better. Fresh matters here because dried parsley will give you a dusty flavor instead of bright herbaceous notes.
• 2 tablespoons fresh oregano: Fresh oregano gives you that authentic Argentine flavor profile but dried works in a pinch at half the amount.
• 3 garlic cloves: Minced finely so the garlic flavor infuses the whole sauce without leaving you with harsh raw chunks.
• ½ teaspoon red pepper flakes: This gives just enough background warmth to make the sauce interesting without overwhelming the delicate herbs.
• ¼ cup red wine vinegar: The acid cuts through the rich steak fat and brightens the entire dish. White wine vinegar works too but red has more depth.
• ½ cup extra virgin olive oil: Use your best olive oil here because it really shines in this uncooked sauce. The grassy fruity notes become the backbone that carries all the herbs.
• ½ teaspoon kosher salt: For the chimichurri to balance the bright acid and rich oil it needs proper seasoning. Taste and adjust because this brings everything together.
• ¼ teaspoon freshly ground black pepper: Fresh cracked pepper adds another layer of complexity that marries beautifully with the garlic and herbs.

Instructions

Prepare the steaks:

Pull the steaks out of the refrigerator at least twenty minutes before cooking and pat them thoroughly dry with paper towels. This step is crucial because cold steaks cook unevenly and wet meat steams instead of developing that gorgeous caramelized crust we all want.

Season generously:

Sprinkle salt and pepper over both sides of the steaks pressing gently to help the seasoning adhere. Do not be shy with the salt because some will fall off during cooking and you want every bite to be perfectly seasoned.

Get the pan screaming hot:

Heat that tablespoon of olive oil in a cast iron skillet over high heat until you see the first wisp of smoke rising. A properly preheated pan is the secret to restaurant quality searing at home.

Sear to perfection:

Lay those steaks carefully into the hot pan and let them cook undisturbed for three to four minutes per side for medium rare. Use tongs to hold each steak vertically and sear the fat caps for thirty seconds each because rendered fat equals flavor.

Rest the meat:

Transfer the steaks to a plate and tent them loosely with foil for five full minutes. During this time the juices redistribute throughout the meat instead of running all over your cutting board.

Make the magic sauce:

While the steaks rest whisk together the parsley oregano garlic red pepper flakes vinegar oil and remaining salt and pepper in a bowl until slightly emulsified. The sauce should look vibrantly green and smell absolutely intoxicating.

Serve and savor:

Slice the rested steaks against the grain and arrange them on a platter. Spoon that gorgeous chimichurri generously over the top and watch how quickly it disappears.

Save

This recipe became our anniversary tradition because the first time I made it for my husband I accidentally set off the smoke alarm while searing the steaks. We laughed through the entire meal with windows thrown open and now it is not anniversary dinner unless the chimichurri is on the table and the smoke detector has been temporarily disabled.

Choosing the Right Cut

I have tried this recipe with almost every steak cut available and ribeye remains my favorite for its marbling but flank steak works beautifully too. Flank needs to be sliced thinly against the grain which actually makes it perfect for soaking up all that chimichurri goodness. Just remember that leaner cuts cook faster so adjust your timing accordingly.

Sauce Variations

Sometimes I add a handful of fresh cilantro to the chimichurri for an extra layer of flavor that my Mexican American friends absolutely love. During summer when my herb garden is overflowing I throw in some fresh basil or mint too. The classic version is perfect as written but do not be afraid to make it your own based on what you have growing outside.

Make It a Complete Meal

The acid in the chimichurri pairs beautifully with simple roasted potatoes that have been tossed with just salt and olive oil. A crisp green salad with a lemon vinaigrette cuts through the richness and a full bodied red wine like Malbec brings everything together.

• Make double the chimichurri because it keeps for a week and is incredible on eggs sandwiches and roasted vegetables
• Let your steak rest longer if you have time because even ten minutes makes a noticeable difference in juiciness
• Invest in a good instant read thermometer because 130 degrees Fahrenheit is your ticket to perfectly medium rare every single time

Save

There is something profoundly satisfying about a perfectly cooked steak with a sauce that took minutes to make but tastes like it required hours of careful attention. Make this for someone you love.

Recipe FAQs

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

Use a heavy skillet like cast iron, heat until smoking, and sear steaks for 3-4 minutes per side without moving them to form a crust.

→ Can I prepare the chimichurri sauce in advance?

Yes, mixing the herbs and seasonings ahead allows flavors to meld, enhancing the vibrant taste when served.

→ What is the best cut of meat for this dish?

Boneless ribeye or strip steaks about 1 inch thick offer ideal marbling and thickness for even cooking.

→ How should I rest the steak after cooking?

Cover loosely with foil and let rest for 5 minutes to redistribute juices, ensuring tenderness.

→ What can I serve alongside for a complete meal?

Roasted potatoes or a simple green salad complement the rich flavors and provide balance.