Pan Seared Steak Chimichurri

The first time I made chimichurri, my tiny apartment smelled like an Argentine steakhouse for days, and I wasn't even mad about it. My roommate kept wandering into the kitchen, asking what that incredible garlicky herb aroma was. That green sauce became something I started putting on everything from eggs to roasted vegetables. Now it's just not a proper steak dinner without it.

I made this for my dad's birthday last year, and he actually put down his fork after the first bite and just nodded. That's his highest form of compliment. We sat on the back porch as the sun went down, steak juices running down our chins, arguing about whether chimichurri needs cilantro. He's Team No Cilantro, but he still asked for the recipe.

Ingredients

• Ribeye or strip steaks: Choose cuts with good marbling, about 1 inch thick, and let them come to room temperature before cooking for even searing
• Olive oil: Use regular olive oil for searing, save your fancy extra virgin for the chimichurri where the flavor really shines
• Kosher salt: The coarse flakes stick better to the meat and give you that perfect seasoned crust
• Freshly ground black pepper: Grind it right before using for the most potent punch
• Flat-leaf parsley: Flat leaves have a more robust flavor than curly parsley and blend into a smoother sauce
• Fresh cilantro: Totally optional if you're one of those people who think it tastes like soap, but it adds brightness
• Garlic: Don't be shy with it, the vinegar mellows the raw bite as the sauce sits
• Fresh oregano: If you only have dried, use about one third the amount since dried herbs are more concentrated
• Red wine vinegar: Provides the perfect acidic tang to cut through the rich steak
• Red pepper flakes: Adjust based on your heat tolerance, but a little warmth balances the herbs beautifully

Instructions

Bring your steaks to room temperature:

Take the steaks out of the fridge 20 to 30 minutes before cooking and pat them completely dry with paper towels for the best sear

Season generously:

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

Get your pan screaming hot:

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

Sear to perfection:

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

Let them rest:

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

Make the magic sauce:

Mix parsley, cilantro, garlic, oregano, and red pepper flakes in a bowl, then stir in vinegar, olive oil, salt, and pepper

Bring it all together:

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

Save

My friend Sarah came over skeptical about how good a home cooked steak could actually be. She took one bite, closed her eyes, and said okay, I get it now. We ended up standing at the counter eating the leftovers cold straight from the fridge at midnight because we couldn't stay away.

Getting The Doneness Right

I learned the hard way that cutting into a steak to check doneness is a rookie mistake that ruins everything. Use the touch test or a meat thermometer instead. Medium rare usually hits around 130 to 135 degrees internally, but remember the temperature keeps rising while it rests.

Make Ahead Magic

The chimichurri actually gets better after a day or two in the fridge as the flavors meld together. I often make a double batch and use it throughout the week on everything from grilled chicken to roasted potatoes. Just bring it back to room temperature before serving.

Serving Suggestions

A really simple arugula salad with lemon vinaigrette cuts through the richness of the steak perfectly. Roasted potatoes with rosemary are classic, but grilled asparagus or zucchini work beautifully too. The key is keeping the sides simple so the steak and sauce stay the stars.

• Warm your serving plates in the oven for a few minutes so the steak stays hot longer
• Have a glass of bold red wine ready, something malbec or cabernet works beautifully
• Extra chimichurri on the table is always appreciated, never skimp on the sauce

Save

There's something deeply satisfying about cooking a steak that makes you feel like you could run a restaurant. Just you, a sizzling pan, and that moment when you know you nailed it.

Recipe FAQs

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

Heat a heavy skillet until just smoking and use a small amount of oil. Place the steak in the pan without overcrowding, sear for 3-4 minutes per side for medium-rare, adjusting based on thickness and preference.

→ Can I prepare the chimichurri sauce ahead of time?

Yes, chimichurri sauce can be made up to 2 days in advance and refrigerated, allowing flavors to meld and intensify.

→ What cuts of steak work best for this dish?

Ribeye and strip steaks about 1 inch thick are ideal, providing a good balance of marbling and tenderness for searing.

→ How should I rest the steak after cooking?

Transfer the cooked steak to a plate and tent loosely with foil for 5 minutes to allow juices to redistribute, ensuring a juicy bite.

→ Can the chimichurri sauce be adjusted for heat?

Yes, add extra crushed red pepper flakes to increase spice or reduce them for a milder flavor.