This steakhouse chimichurri steak is the dinner that delivers a proper steakhouse experience at home in about thirty minutes. New York Strip or ribeye steaks drizzled with olive oil, seasoned generously with Buttery Steakhouse seasoning, salt, and pepper, and seared in a screaming hot cast iron skillet with butter until a deeply browned, caramelized crust develops on both sides. Rested properly, sliced against the grain, and finished with a bright, herby chimichurri sauce made from fresh parsley, cilantro, garlic, oregano, red wine vinegar, and red pepper flakes that is bold enough to stand up to the richness of the steak and fresh enough to make every bite taste balanced and complete.

A Quick Look At The Recipe

Recipe Name: Steakhouse Chimichurri Steak
Main Ingredients: The Steak, to 4 New York Strips or Ribeyes, olive oil, Salt and pepper, Buttery Steakhouse seasoning, butter for searing, The Chimichurri, parsley
Why You'll Love It: This steakhouse chimichurri steak sears New York Strip or ribeye in butter with a steakhouse seasoning crust and serves it with a fresh parsley cilantro chimichurri sauce. Ready in 30 minutes.

The chimichurri is the element that elevates this from a great seared steak into something that tastes specifically thought out and finished. The combination of parsley and cilantro together produces a more complex, slightly citrusy herby sauce than parsley alone, and the red wine vinegar adds just enough acidity to cut through the butter and steakhouse seasoning in the crust and make every bite of the finished plate taste bright and vibrant rather than just rich and heavy.

Why You’ll Love This Recipe

Thirty minutes and one cast iron skillet. The chimichurri comes together in a food processor in five minutes and the steak sears in under ten.

The Buttery Steakhouse seasoning is the specific detail that produces the steakhouse-quality crust that makes this steak taste like it came from a restaurant kitchen rather than a home stovetop.

The parsley and cilantro chimichurri together produce a more complex, vibrant sauce than either herb alone. The cilantro adds a slightly citrusy, floral quality that makes the finished chimichurri taste brighter and more interesting.

Cast iron at high heat with butter produces the most dramatically golden, caramelized crust of any indoor cooking method. The combination of high heat, butter, and a completely dry seasoned surface produces a crust that rivals any grill.

Ingredients Needed to Make Steakhouse Chimichurri Steak

Simple, quality ingredients. Here is what you need.

The Steak

New York Strip steaks are the recommended cut for their balance of tenderness and bold beefy flavor with a firm, slightly chewy texture that holds up to the bright chimichurri without being overwhelmed. Ribeyes are the richer, more marbled alternative that produces a slightly more indulgent result. Either cut works beautifully with the chimichurri. Buttery Steakhouse seasoning, olive oil, salt, and pepper season the exterior. Butter in the searing pan produces the caramelized, slightly nutty crust.

The Chimichurri

Fresh flat-leaf parsley is the primary herby base. Fresh cilantro adds a slightly citrusy, floral brightness alongside the parsley. Three garlic cloves add a raw, pungent savory depth. Oregano adds a slightly bitter, Mediterranean herby note. Extra-virgin olive oil is the fat that carries all the herb flavors and produces the loose, saucy consistency. Red wine vinegar adds the essential acidity that balances the richness of the steak. Red pepper flakes add a gentle background heat.

How to Make Steakhouse Chimichurri Steak

1

Add the fresh parsley, cilantro, garlic cloves, oregano, red pepper flakes, salt, and pepper to a food processor or blender. Pulse 6 to 8 times until everything is finely chopped but not pureed into a paste. With the machine running on low, drizzle in the olive oil and red wine vinegar until the chimichurri comes together into a loose, slightly chunky, vibrant green sauce. Taste and adjust the salt, red pepper flakes, or red wine vinegar to your preference. Transfer to a bowl and set aside at room temperature for at least 15 minutes before serving. The longer it sits the more the flavors meld and develop.

2

Remove the steaks from the refrigerator 30 minutes before cooking and let them come to room temperature. Pat every surface completely dry with paper towels. Drizzle both sides with olive oil and season very generously with the Buttery Steakhouse seasoning, salt, and pepper. Press the seasoning firmly into the surface of the meat with your hands.

3

Heat a large cast iron skillet over high heat for 2 to 3 minutes until smoking hot. Add the butter and let it foam and begin to turn golden. Add the steaks to the pan immediately and press them down flat against the surface. Sear without moving for 3 to 4 minutes until a deeply browned, caramelized crust has developed on the first side. Flip once and sear for another 3 to 4 minutes for medium rare. For medium, add another 1 to 2 minutes per side. Use an instant-read thermometer to confirm doneness. Medium rare is 130 to 135°F. Medium is 140 to 145°F.

4

Transfer the steaks to a cutting board and let rest for 5 to 10 minutes. Do not skip the rest. The juices redistribute back through the meat during resting and a properly rested steak is noticeably juicier than one cut immediately off the heat. Slice against the grain into thick strips.

5

Arrange the sliced steak on a serving plate or board. Spoon the chimichurri generously over the top. Serve immediately with extra chimichurri in a small bowl alongside.