Pan Seared Steak Chimichurri

The sizzle of a hot pan on a Friday night still makes my stomach rumble thinking back to when I first attempted restaurant-style steak at home. I ruined three expensive cuts before finally learning that patience and temperature matter more than fancy techniques. Now this chimichurri steak has become my go-to for celebrating small wins or just treating myself right.

Last summer I made this for my brother who swore he only liked his steak plain. One bite with the chimichurri and he was literally scraping his plate for more sauce. Now he texts me whenever he tries to recreate it asking for the exact herb ratios.

Ingredients

• Ribeye or strip steaks: The marbling in these cuts keeps everything juicy while developing that gorgeous crust we all love
• Olive oil: Use regular olive oil for cooking but save your best extra virgin for the chimichurri where the flavor really shines
• Kosher salt: The larger crystals give you better control over seasoning and create a beautiful crust on the meat
• Fresh parsley and cilantro: The backbone of chimichurri though feel free to skip cilantro if you are one of those people who finds it soapy
• Garlic: Fresh minced garlic is non-negotiable here it provides that sharp punch that cuts through the rich steak
• Red wine vinegar: This acid balances the fat in the meat and the oil in the sauce making every bite feel bright and alive

Instructions

Bring the steaks to room temperature:

This simple step changed everything for me cold steak goes from pan to table uneven every single time

Season generously:

Do not be shy with the salt and pepper it needs to create that incredible crust we are after

Get your pan ripping hot:

You want the oil shimmering and just starting to smoke before the steak hits the surface

Sear undisturbed:

Let the steak develop that golden crust without moving it around patience equals better flavor

Rest the meat:

Tent it loosely and walk away for five minutes this is how juices redistribute instead of running all over your cutting board

Make the magic sauce:

Whisk everything together while the steak rests letting the flavors meld and get friendly

Save

There is something deeply satisfying about sliding a perfectly cooked steak onto a plate and watching that sauce settle into every crevice. My partner and I have started doing standing steak nights in the kitchen just eating off the same board and talking about our week.

Choosing the Right Cut

After testing every budget-friendly cut I can tell you that a properly cooked sirloin beats a poorly handled filet every time. Look for steaks with good marbling throughout rather than just a single vein of fat running through the center.

The Chimichurri Formula

My chimichurri evolution went from following recipes exactly to tasting and adjusting until it felt right. The magic ratio that works for me is roughly equal parts herbs and oil with enough vinegar to make my mouth pucker just a little.

Making It Your Own

Once you have the basic technique down this recipe becomes a canvas for whatever flavors you are craving. I have made versions with mint added in summer or swapped in smoked paprika when I wanted something earthier.

• Try adding a squeeze of lemon juice to the chimichurri for extra brightness
• A splash of good quality red wine can add depth to the sauce if you are feeling fancy
• Mix some chimichurri into softened butter for an incredible compound butter that keeps for weeks

Save

Sometimes the best dinners are the ones that come together quickly but taste like they took all day to perfect. This steak has saved more last-minute dinner plans than I care to count and nobody has ever complained.

Recipe FAQs

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

Use a heavy skillet over high heat until just smoking, add oil, then sear the steak without moving it for 3–4 minutes per side for medium-rare.

→ Can I make the chimichurri sauce ahead?

Yes, the sauce can be prepared in advance and stored in the refrigerator for up to two days to let flavors meld.

→ What cut of steak works best for this method?

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

→ How do I ensure the steak stays juicy?

Bring the steak to room temperature before cooking, sear quickly on high heat, then rest it loosely tented for 5 minutes before slicing.

→ What can I serve alongside this dish?

Roasted potatoes, grilled vegetables, or a crisp green salad pair wonderfully with the rich steak and fresh chimichurri.

→ Can I adjust the heat of the chimichurri sauce?

Yes, add extra crushed red pepper flakes for a spicier variation or reduce them for a milder flavor.