Time: 20 minutes (plus resting time)
Yield: 2 servings
Ingredients
1 ribeye steak
2 tbsp butter salted
3 cloves garlic
3 sprigs rosemary
2 tbsp neutral oil
Salt and pepper to season
Chimichurri
½ cup parsley, chopped
1 shallot, diced
¼ cup olive oil
2 tbsp red wine vinegar
2 tsp chili flakes or 1 fresno chili, chopped
1 tbsp oregano
3-4 cloves garlic, minced
Salt to taste
Equipment needed
Cast iron skillet, mortar and pestle
Instructions
Generously salt your steak on both sides. Set aside for 30-40 minutes.
Make The Chimichurri
In a mortar and pestle, add a generous pinch of salt. Add in the three cloves of garlic. Using the pestle, crush the garlic until it forms a paste.
NOTE: If you’re using fresno chilis, add them in with the garlic.
Add in the parsley, chili flakes (if using instead of fresno chilis), and oregano. Mince together using the pestle.
Add in the olive oil and red wine vinegar and continue to mince. Pour the chimichurri mixture into a separate container and let it marinate for at least 30 minutes.
Make The Steak
Heat a cast iron skillet over high heat. Add the neutral oil to the pan. The trick is a wait for the skillet to get hot so the steak gets charred on the outside.
Add the steak to the pan. Cook for at least 60 seconds on one side or until it browns. Flip and cook for another 60 seconds.
NOTE: the timing will vary on how long you cook the steak per side.If the steak is thicker, you will need to cook it for longer. If you like a medium rare steak, the trick is to underestimate the time it would take to cook.
Reduce the heat to low medium. Add the butter, garlic, rosemary. Once the butter is melted, use a spoon, baste the steak with the melted butter (about 60-90 seconds).
Keep in mind the steak will rest and the internal temperature will increase by about 5 degrees F.
Remove the steaks from the cast iron skillet. Pour the butter mixture with rosemary and garlic on top and cover with aluminum foil for 7 minutes.
Serve immediately and top with the chimichurri sauce.