Butter-Basted Steak with Chimichurri

0.0 – 0 reviews • New York Strip Steak

Ingredients

Heat two medium cast-iron sauté pans or one large cast-iron sauté pan over medium-high heat with grapeseed oil.
Season the steaks heavily with kosher salt and cracked pepper on all sides. When the pans start to slightly smoke, carefully place the steaks inside. Create a hard sear on the steak on all sides, including the fat cap to render out the fat and give an evenly dark brown crust on the outside of the steak. This will take about 2 minutes per side. For thick steaks or steaks that are still very cold, they may have to finish in a preheated 350- to 400-degree-F oven to be the desired temperature.
Turn down the stovetop burner heat, add the cold butter, smashed garlic cloves, rosemary and thyme to the pan. When the butter has foamed, baste the steaks with a wide spoon to infuse the flavors into the steak while carrying over the internal temperature of the meat to medium rare. Use tongs to remove the steaks and rest on a wire rack-lined sheet tray or paper towel-lined plate for a minimum of 5 minutes to allow the steaks to relax and hold in the juices.
Serve the steaks with the chimichurri.
Combine the garlic, parsley, cilantro, shallots, oregano, red chile flakes and vinegar in a medium mixing bowl and whisk until well incorporated. Mix in the oil and season to taste with salt and pepper. An alternative way to make the sauce with non-chopped ingredients is to use a mortar and pestle or molcajete.