Pan Roasted Strip Steak with Chimichurri
Instructions
1
Rough chop cilantro and place in small mixing bowl.
2
Add remaining ingredients and let sit for minimum of 3 hours to allow flavors to meld together.
3
Preheat oven to 375˚ F.
4
Prior to cooking steaks, place at room temperature and allow to sit out for 30 minutes. Pat dry with paper towel, then brush with olive oil and season with salt and pepper.
5
Heat ovenproof skillet or cast iron skillet on stovetop over high heat. Once pan begins to smoke, add steaks to pan and sear for 2 to 3 minutes per side. Add garlic to pan.
6
Place pan with steaks into oven and cook to desired doneness using the approximate times: Rare 120˚ to 130˚ F for 7 minutes, medium-rare 130˚ to 140˚ F for 8 minutes, medium 140˚ to 150˚ F for 10 minutes, and medium well 150˚ to 160˚ F for 12 minutes.
7
Remove from oven, add butter to pan and allow to melt. Using a spoon, mix butter with garlic, then baste each steak with butter mixture.
8
Place on plate and allow steak to rest for 5 minutes prior to cutting. Slice and then drizzle Cilantro Chimichurri over top of steak or serve on side.
Difficulty Level: 3 out of 5
Ingredients
2 Sterling Silver® Beef Strip Steaks, approximately 1 ½" thick or more
2 garlic cloves, peeled
3 tbsps unsalted butter
olive oil, as needed
kosher salt and ground black pepper, to taste
Cilantro Chimichurri:
½ bunch cilantro, rough chopped
¼ white onion, ¼" diced
1 tbsp chopped garlic in water
2 tbsps apple cider vinegar
2 tbsps olive oil
1 tsp crushed red pepper
kosher salt and pepper, to taste
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