Pan Seared Steak Chimichurri

The smoke hitting my face from that cast iron skillet, oil popping and hissing like it had something to prove. I'd been intimidated by steak for years, convinced it required some secret technique passed down through generations of grill masters. Then my friend Ana showed me how simple it really is, and suddenly that restaurant-quality crust felt totally within reach. Now it's my go-to when I want to feel fancy without actually trying that hard.

Last summer, I made this for my parents who swear they only like well-done steak, and even they went back for seconds. My dad actually asked for the chimichurri recipe before he'd even finished his plate. There's something about that bright, herby sauce cutting through rich meat that makes people sit up and pay attention.

Ingredients

• Two ribeye or strip steaks: Go for ones that are at least an inch thick, and let them come to room temperature before cooking or you'll end up with a gray band around the edges
• Olive oil: You need high heat oil here, and regular olive oil has a higher smoke point than the extra-virgin stuff
• Kosher salt and black pepper: Don't be shy with the seasoning, this is basically all the flavor your steak gets before hitting the heat
• Fresh flat-leaf parsley: Flat-leaf has more flavor than curly parsley and holds up better in the sauce
• Fresh cilantro: Optional but adds this brightness that makes people ask what's different about your chimichurri
• Fresh garlic: Three cloves might seem like a lot but the vinegar tames it and it needs that punch
• Fresh oregano: If you're using dried, reduce the amount since dried herbs are more concentrated
• Crushed red pepper flakes: This is your heat adjustment, start with half a teaspoon and add more if you like it spicy
• Red wine vinegar: Provides the acid that cuts through the rich meat and balances all that olive oil
• Extra virgin olive oil: This is for the sauce where flavor matters more than smoke point

Instructions

Bring your steaks to room temperature:

Pull them out of the fridge about 30 minutes before cooking and pat them completely dry with paper towels, because water creates steam and steam kills your crust

Season generously:

Sprinkle salt and pepper on both sides and press it in gently with your fingers, letting them sit while you heat the pan

Get your pan ripping hot:

Heat that olive oil in a cast iron skillet over high heat until you see just the wisp of smoke, which tells you it's ready

Sear without touching:

Lay the steaks in carefully and don't move them for 3 to 4 minutes per side, because that's how you get the gorgeous caramelized crust

Let them rest:

Tent the meat loosely with foil and wait 5 minutes because cutting into it immediately means all those juices end up on your plate instead of in the steak

Make the magic sauce:

Mix together your herbs, garlic, red pepper flakes, vinegar, and olive oil while the steaks rest, and season with salt and pepper to taste

Finish with flair:

Slice against the grain and spoon that chimichurri over everything, watching it soak into all the nooks and crannies

Save

This recipe has become my answer to every dinner party invitation because people remember it months later. My sister still talks about the time I made it for her birthday, and honestly the leftovers the next day were even better.

Getting That Restaurant Crust

The secret is patience and heat, and resisting the urge to check if it's done. Every time you flip or move the steak, you interrupt the contact and lose that perfect sear. Trust me, the smell will tell you when it's working.

Chimichurri Variations

I've made this sauce with mint added, which gives it a totally different vibe. Sometimes I'll swap in sherry vinegar if that's what I have in the pantry, and nobody's complained yet. The real lesson is that chimichurri is more of a template than a strict recipe.

Serving Suggestions That Work

Some crusty bread to soak up any extra sauce is basically non-negotiable in my house. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly.

• Roasted potatoes with rosemary make it feel like a complete meal
• Grilled asparagus or zucchini add color without much extra work
• A bold red wine like Malbec pairs beautifully with the chimichurri's flavors

Save

There's something deeply satisfying about cooking something that looks impressive but is actually pretty straightforward. Hope this becomes one of those recipes you keep coming back to.

Recipe FAQs

→ What cut of steak works best for pan searing?

Ribeye or strip steaks about 1 inch thick are ideal for even cooking and juicy results.

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

Use a heavy skillet, preferably cast iron, heated until just smoking with oil to create a brown, flavorful crust.

→ Can I prepare chimichurri sauce ahead of time?

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

→ What is the best way to rest steak after cooking?

Loosely tent the steak with foil and let it rest for about 5 minutes to allow juices to redistribute.

→ How can I adjust the chimichurri for more heat?

Increase the crushed red pepper flakes to add extra spice without overwhelming the fresh flavors.